Big Bowl Chili

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Big Bowl Chili to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Big Bowl Chili, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 4 tablespoons canola oil
• 2 medium sized onions -- chopped
• 2 red bell peppers -- diced into 1/2" piec
• 2 tablespoons minced garlic
• 3 pounds chuck or sirloin beef -- cut into 1 1/2" cube
• 2 (28 oz.) cans plum tomatoes crushed with j
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried sweet basil
• 1 teaspoon dried oregano
• Salt & black pepper to taste
• 1 (16 oz.) can garbanzo beans -- drained
• 1/2 cup chopped flat-leaf parsley
• cup cooked rice (optional)
• 8 scallions -- sliced thin for garn
• 1 cup plain yogurt for garnish (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally

Step 2: Technique & Execution

Remove vegetables with a slotted spoon; set aside

Step 3: Technique & Execution

Raise heat to medium and brown meat in small batches

Step 4: Technique & Execution

Then add meat back to casserole, along with onions, peppers and garlic

Step 5: Technique & Execution

Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper

Step 6: Technique & Execution

Cook partially covered for 1 1/2 hours