One of the things that I've noticed over the years is the fact that most Americans are somewhat intimidated when it comes to cooking for the French.
On the one hand, I can understand that. The French generally have their own techniques for creating the masterful foods that are synonymous with France. On the other hand, it deprives the cook of knowing the pleasure of cooking for guests who, by their very nature, just love love love food.
Personally, I've never had that intimidation factor and that's probably why the Fabulous Frenchie and myself ever came to be. You see, while there was an initial attraction that grew over time, it was, without a doubt, the love of food that sealed our fate.
In fact, he was quite surprised to find that an American girl could not only cook but could cook well.
What many Americans don't realize is that the French are big fans of comfort food. French peasant foods are deliriously good, whether it's Boeuf Bourguignon or Tartiflette, which I don't mind telling you is one of the all time best comfort foods ever. Ever.
But the French love of food is not exclusive to their own foods. All comfort foods are good to foodlovers.
My own Fabulous Frenchie is a big fan of American meatloaf, as is the rest of his family. My mother-in-law adores my mashed potatoes. In short, when a Frenchman shows up at your door and is looking for some great food, don't spin your wheels trying to over impress. Just serve up your best comfort food and you'll probably be amazed at the positive reaction you'll receive.
So it's no surprise that when it's football time, there's an ongoing request around here for Chili. Any kind of chili will do. Often I'll make a black bean chili that's all veggie or a red bean chili that's made super hot with an assortment of fresh peppers and the secret addition of Andouille sausage.
Today, though, it's a day that's all about the Forty Niners as the latest rain storm has brought almost everyone indoors. And given the special blend of cultures that have melded to make San Francisco the brilliant city that it is, it only seems right that Niners Chili would also be a blend. So today's chili contains red beans and black beans, just enough jalapenos for a slight pep, organic grass-fed beef, and freshly canned end of season tomatoes.
I use dried beans a lot in winter, not only because the idea of canned foods makes me nervous but also because dried beans are significantly less expensive. Some dried bean tips:
Always, always sort and clean well.
Never cook the beans in the same water they've soaked in.
In fact, you'll notice from this recipe that I not only drain the beans and start with fresh water to cook them, I also drain them again and start with fresh water again after the beans have come to their first boil. This produces a firm but tender bean and keeps any potential field dust out of the finished dish.
What to do with all that water? Save it to feed it to your garden, of course.
So here it is, the easy peasy recipe that's sure to please even the most discriminating palate:
1 1/2 cups dried red beans, soaked overnight
1 1/2 cups dried black beans, soaked overnight
1 lb lean, organic grass fed ground beef
2 small or 1 large jalapeno, chopped
1 green bell pepper, chopped
1 onion, chopped
4 cloves fresh garlic, minced
8 tomatoes, peeled, and cored (or 24 oz canned tomatoes)
2 tablespoons ground cumin
2 tablespoons ground red pepper
1/2 teaspoon oregano
1 heavy handful of fresh cilantro, chopped
Drain beans. Bring beans to a boil in fresh filtered water, turn off heat and cover. Let sit for 30 minutes then drain again. Return to pot, add fresh filtered water and simmer for 1 1/2 hours or until tender.
Meanwhile, brown ground beef in large deep iron skillet with onions, peppers, and garlic. Once beef has caramelized, add cumin and ground red pepper. Simmer 15 minutes then add tomatoes and cilantro. Add cooked beans and their broth to the ground beef mix.
Salt and pepper to taste. Serve with sour cream, grated cheese, and Tabasco sauce.
And GO NINERS!
