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Chili season is upon us as October comes to a close. I dread the gray, cold days that are just around the corner, but I love comfort food to get through my winter blues. This dish screams fall weather. I was given this gem of a recipe from my older brother. I like to think of this chili a little like I think of my LA based older brother. Edgy, stylish, surprising, unconventional, and out of bounds in the best possible way.

Nick encourages me to think about life in a different way. He loves cuisines of all kinds and enjoys ordering the crazy stuff off the menu I am too afraid to try.

When I think of chili what comes to my mind is ground beef, veggies, tomatoes, and Fritos for garnish. But Nick’s chili elevates the average chili by using rehydrated chiles, chorizo sausage and lamb. My first thought was to dismiss this as an overly complicated recipe. Yet when I tried the dish, I realized why it has been awarded “best chili” among Nick’s circle of friends. The lamb is not gamey in the slightest. Trust me. I usually refrain from eating lamb! The smooth flavor gets deeper and richer with each bite. The sauce is unique with subtle spice that usually only restaurant chefs can accomplish. It is simply wonderful. Thanks for sharing your chili, Nicky! And thanks for pushing me to get out of my comfort zone in cuisine and in everyday life!

Nick and me cooking Christmas beef tenderloin.

Award winning chili courtesy of my brother Nick. Rich in flavor with ancho chiles, two types of chorizo, lamb, beans, and hominy. This chili will warm your kitchen and get you excited for fall weather.

Ingredients

Here are some of the ingredients you may not use in your everyday cooking.

Dried Ancho Chiles

Dried Ancho chiles are a dried version of a poblano pepper. They have mild heat and are staples in Mexican cuisine. You can find many types of dried chiles in Latin markets. Whole Foods used to carry these and maybe some still carry them depending on what area of the country you live.

Hominy

Hominy is dried corn that goes through a process called Nixtamalization. This process removes the outer hull and kills the germ, which causes it to puff. This is a staple ingredient in many Mexican dishes like posole.

Lamb

Lamb can seem intimidating to people (like me!) but I found lamb stew meat already cut into cubes at the butcher section at whole foods. The recipe says 3/4-inch-thick cubes. You can always cut them smaller if you prefer smaller pieces.

Chorizo

Chorizo can be found usually by the specialty meat and cheeses. For this recipe, I use both pork and beef. You can also do just pork if you can’t find beef.

Sauce

After simmering the chilies in broth with cayenne, blend the whole mixture in a strong blender to create an beautifully rich and earthy sauce for the chili.

Serving Ideas

Here are some topping suggestions! Cornbread, shredded cheese, sour cream, scallions, a squeeze of lime (Nick would not like this!), diced onion

Other serving suggestions to keep the heat- Monterey jack cheese, jalapeño cornbread, chopped jalapeños

FAQ

Can I make this ahead of time?

Yes please! Chili is a must make ahead dish which lends itself well to entertaining. Make this a few days in advance to enhance the flavor.

Why so much garlic?

I know! But it is worth it I promise. I cheat and use the prepackaged and pre-peeled garlic for this recipe. (Ain’t nobody got time for that GIF)

Nick’s Award Winning Chili

5
(1)
by Nick Fichera
A flavorful chili that packs the punch
Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
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Equipment

  • 1 medium saucepan
  • 1 large pot, such as Le Creuset Dutch oven
  • 1 Blender, such as Vitamix

Ingredients 

  • 2 1/12 cups canned low sodium chicken broth
  • 3 oz. stemmed, seeded, torn into pieces dried ancho chiles (about 5 large)
  • 1 tsp. cayenne pepper
  • 1 lb. beef chorizo, casings removed
  • 1 lb. pork chorizo, casings removed
  • 2 cups red onions, chopped
  • 12 cloves garlic, chopped
  • 1 Tbsp. dried oregano
  • 1 Tbsp. ground cumin
  • 3 1/4 lbs. round-bone lamb shoulder chops, deboned, cut into 1/2-inch (or smaller) cubes
  • 1 15 oz. can golden hominy rinsed and drained
  • 1 15 oz. can pinto beans, rinsed and drained
  • 1/2 can IPA beer (the other half is for you or adjust as needed!)

Toppings:

  • shredded cheese, such as cheddar or Monterey jack
  • diced white onions
  • chopped scallions, light green parts only
  • sour cream
  • fritos (my family favorite)

Instructions

  • Combine broth, dried chiles, and cayenne pepper in a heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chile mixture in batches in blender.
  • Stir beef and pork chorizo in heavy large pot over medium-high heat until drippings come to simmer and meat is no longer pink, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes. Be sure to save some of the drippings for the next step!
  • Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings).
    Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
  • The chili can be made up to 3 days ahead. Chill uncovered until cold, then cover and keep in the refrigerator. Rewarm before serving.
  • Serve hot with toppings of your choice.

Notes

Katie’s Tips:
*As noted above, chili gets better the longer it sits. Ideally make this a day or two in advance.
*Serve with jalapeño or regular cornbread.
*Lamb scares me. But trust me when I say you do not even know it is lamb. Buy lamb stew meat. Chop it up smaller if you prefer small pieces of meat in your chili. 
*A strong blender like Vitamix helps to blend the peppers and broth into an instant sauce. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!
Nick and me walking the streets of Rome.

Nick picking fresh vegetables in Tuscany for Ragu of Meat (Rau di carne) we made at Borgo Santi Cooking School at Borgo Santo Pietro.