Cesare Casella's Tuscan Chili
1 red onion, quartered
1 small carrot, chopped
1 jalapeno, chopped
1 tbsp chopped fresh rosemary
1/2 tbsp chopped fresh sage
2 stalks celery, chopped
4 cloves garlic
2 oz pancetta, chopped
8 strips bacon
3 tbsp olive oil
2 lbs beef chuck or skirt steak (I used a flank steak)
1 tbsp garam masala
1 16 oz can tomato puree
1/2 tsp ground cumin
1/2 tsp fennel seed
1 1/2 tbsp chili powder
1 small potato, peeled and cut into 1/2" cubes
2 cups water
1 cup brewed dark-roast coffee
5 cups beef broth (I ended up using 4 cups)
2 cups canned red or kidney beans
3/4 oz unsweetened chocolate (I used 1/2 oz)
freshly grated Parmesan cheese for garnish
1 small white onion, coarsely chopped for garnish
1 avocado, peeled, pitted and coarsely chopped for garnish
Cook the bacon. (Cesare does it in the oven - I did it in a pan because the oven was in use).
In a food processor, chop the onion, carrot, jalapeno, rosemary, sage, celery, garlic and pancetta. In a large, heavy pan combine the olive oil and chopped vegetable mixture and cook over medium-high heat for 10 minutes.
In a large bowl, season the meat with the salt, pepper and garam masala. Add to the vegetables in the pan and cook for 12 minutes, stirring occasionally. Add the tomato puree, cumin, fennel seed, chili powder, potato and water. Cover and simmer for 20 minutes. Add the coffee and 2 cups of beef broth and cook for another 20 minutes, stirring occasionally (Cesare says constantly... ). Add the beans and 1 more cup of broth and simmer for 30 minutes. Add the remaining broth and simmer 15 minutes more. Grate in the chocolate and cook for another 20 minutes, stirring occasionally.
Serve the chili garnished with Parmesan, crumbled bacon, onion and avocado. Serves 6
