Smoky Chili Soup with: a great big warm wooley lip-smackin’ wintery hug in this bowl!
To say that this Smoky Chili “Soup” is hardy would be an understatement. There MUST be a lime wedge or three on the side of the bowl. The yogurt cheese, fresh green onion and fresh lime juice make all the difference with this dish. Smoky Chili Soup will be your new favourite. I promise you.
And it must be served with a crusty loaf of homemade bread for dipping. Ciabatta would be the perfect choice . This is a bread that is complex, chewy, and can be par-baked, frozen and in 12 minutes from frozen, you have a freshly baked delicious bread to accompany your meal: in this case, your deep and densely delicious Smoky Chili Soup.
I have been reading a lot of chili posts lately, but the big chunks of steak and the lime wedges caught my eye on this one. Faith’s food always looks so good and I have been working at making big batches of food that can be frozen for quick delicious meals and this fit the bill. I have already put away individual packages of cordon bleu, giant turkey pasta shells, sarma, dolmates , lots of chicken soup stock and several loaves of par-baked ciabatta. Look at the chunks of tri-tip and chirozo and there is also bacon and ground beef: now that is a carnivore’s delight! The yogurt cheese balls just melt into the hot Smoky Chili Soup and with the lime and onion, elevate this to a classy up-scale casual company meal. I like that!
The first time I made Smoky Chili Soup, it was very soupy and the broth was richly complex, but not at all your standard chili fare. I have noticed that the next day, the dish seems to cure and is more chili or stew like with plenty of sauce for dipping. I used a can of tomatillos and wished I had two cans. Faith use Tomatillo Salsa. The original recipe calls for smoked pork hocks which would have made the dish too fatty and smoky for my palate. I chose to not use pork, instead added Sweet Smoky Paprika (which I love) and you may even want to add more as it is not an overtly smoky chili. It is subtle and complex and the three garnishes cannot be understated. This is one dish that is the foundation for the fireworks the garnishes display when hitting the tongue on the back of this soup. Spectacular! This is a dish lickin’ bowl o’ yum.
The recipe is long, but don’t be discouraged. It is a very straight forward deal once you get your ingredients laid out.
Smoky Chili Soup with a Splash of Fresh Lime
Inspired by Faye at An Edible Mosaic who was inspired by Cooking Light's recipe for Smoky Slow Cooker Chili from the January 2009 issue. Certainly, I have also made it my own.
Ingredients
Ingredients for the Day Prior
- 3 cups or 500 grams Barlotti beans , reconstituted and prepared for use (800 grams)
- 2 kilo fresh small tomatoillo , oven roasted and pureed (1200 grams) OR 2 large can (28 oz) or 1200-1500 grams tomatillos
- 1/2 teaspoon salt
Ingredients for Soup
- 2 tablespoons or 30 grams olive oil x 3
- 1/2 pound or 250 grams bacon , sliced into lardons
- 1 pound or 500 grams know-your-farmer ground beef
- 1.5 pound or 750 grams flank or round steak , trimmed of fat and cubed into 1-inch pieces, seasoned
- 1/2 cup flour
- 2 bottles or cans of Guiness
- 2 cups or 2 medium-large onions , diced
- 8 large cloves or 20 grams garlic , minced
- 2 tablespoons or 30 grams Ancho chili powder
- 1 tablespoon or 15 grams sweet high quality Paprika (Hungarian or Serbian)
- 2 tablespoons or 30 grams Smoked Spanish Paprika
- 2 teaspoons Vegeta
- 1/2 teaspoon Chipotle Pepper
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 2-4 bay leaves
- 1 tablespoon sugar
- 1 small can or 6 ounces or 156 grams tomato paste
- 1/4 cup or 60 grams Worcestershire Sauce
- 2 large cans (28 oz) or 1500 grams diced tomatoes (with juices)
- 1 large can (28 oz) or 750 grams water
- 2 medium green peppers , diced
- 1 Anaheim pepper , chopped
- Extra salt and freshly ground pepper to season throughout process
Ingredients for Garnish
- Homemade yogurt or yogurt cheese
- Fresh scallions , thinly sliced
- Fresh lime wedges: makes the chili sparkle!
Instructions
Advance Preparations: Barlotti Beans
- Soak beans overnight, strain and rinse; bring to boil and simmer 2-3 hours until tender
- Cool and set aside
Advance Preparations: Tomatillos
- Pre-heat oven to 450F on roast
- Peel, wash and halve 2 kilos tomatillos; place on parchment covered baking sheet, cut side up
- Bake for 30 minutes until soft and caramelized; cool
- Puree with the 1/2 teaspoon salt and set aside
Instructions for Soup
- In 5-quart heavy pot with lid, heat oil over medium-high heat; add lardons and sauté until crispy (about 5 minutes)
- Remove and set aside with slotted spoon
- To same pot, add ground beef seasoned with 1/4 to 1/2 teaspoon salt and freshly ground black pepper and cook until browned; remove and set aside with slotted spoon;
- Flour cubed seasoned beef with 1/2 cup flour and 1/4 to 1/2 teaspoon salt with freshly ground black pepper; add to pan browning all sides (about 2 minutes per side) in two batches
- Add second amount of oil to second batch; repeat process
- De-glaze pan with two bottles of Guinness, gently scraping bottom of pan until all flavour bits are freed from bottom of pot; reduce to half (20-30 minutes on simmer) and then add to meat mixture
- Add another 2 tablespoons of oil to the pan and sauté onions seasoned with 1/2 the Vegeta and freshly ground black pepper until translucent (about 5 minutes); add garlic stirring for 30 seconds, then add both chili powders (Ancho and Chipotle), both paprikas (Hungarian and Spanish), cumin seeds, and oregano toasting all for about one minute, or until fragrant
- Add bay leaves, sugar, tomato paste, and Worcestershire sauce; stir to incorporate
- Add meat mixture back to pot; stirring to combine
- Add one can of diced tomatoes, all tomatillos and 1 can of water (or however much will fit in the pot and set rest beside to top off soup as mixture boils down)
- Add another teaspoon of Vegeta; bring to a boil, cover pot, and simmer 45 minutes, stirring occasionally
- Add both green peppers, cover pot; cook another 30 minutes, stirring occasionally
- Add beans during the last 5 minutes of cooking; taste and season with salt and pepper
Garnish and Serve
- Serve garnished with yogurt, thinly sliced scallions, and lime wedges to squeeze on top with a crusty artisan bread on the side
Holy Cow! No need to ask “Where’s the Beef?” I can hardly lift my spoon or fork! (There better not be any little Beavers in here!)
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My first class was last Saturday and I had a great time with the wonderful gals that attended. I learned that I need clean up help, even with only six students! I will invite them to leave feedback about the class for you to read, soon. (We went over time… woops!)
The soup looks amazing, as well as the loaf of ciabatta bread (can’t wait to see how you make it!)
This is love in a bowl for my man and for myself. Your chili looks fantastic!
Guiness, lardons, tomatillos, this is no ordinary chili Valerie.I wish I had a large pot on the stove right now!
This looks like a wonderful recipe. The photos have my mouth watering! I wonder if regular beer or even wine would work since I don’t care for Guiness? This was certainly a ‘chili week’ in blogland 😉
Susan,
The original recipe calls for a lager and I used Guiness. We don’t like it either, but it is great in cooking! Wine wouldn’t work, but a good beef stock could easily take the place of the Guiness.
🙂
Valerie
I saw this recipe on Faith’s page and immediantely bookmarked it to try with chicken or turkey. Absolutely stunning texture and the caramalized look of the chilli.I love the cute teddy bear picture.
Tanvi!
Beavie will be so upset… that is my Canadian Beaver! (not a teddy!!)
XO
Valerie
I saw Faith’s take on this recipe too & made a mental note to play around with it like this. Love your version, a very meaty affair but so, so comforting on a cold old day. Cute pic of the the beaver 🙂
hi Valerie,
yes, i remember seeing this post on Faith’s blog. i also remember thinking that Gary and my Dad would absolutely love this as it truly is a “carnivore’s delight” in a bowl. Vanja is a lucky lucky man! you’ve made this look so tasty even for someone who eats as little meat as me. oh and your bread, your beautiful bread. what a perfect side to go with this lovely chili. i’m sure you’ve made Faith very proud.by the way, did you ever get my bread email? the bread you taught us was fantastic. we all loved it, especially the kiddies, but they picked off the rosemary..haha. i’ll be telling you more on how much we loved everything when you have your post up. that dough was amazing! nuf said 😉
take good care my dear. get lots of rest! big hugs!!!!!!
LQ:
There will be no post of the first cooking class. The pics did not turn out at all. I had the tri-pod out, recall? I should have used it. They were all shaky and blurry. What a disappointment. I will e-mail you shortly with a link for comment feedback for future clients to refer to, as well.
I am SO glad you liked the bread! I love it, too – and the rusticness of it. Just place it on a big wooden slab and rip off pieces to eat. I have that post almost ready to go, too.
Much love,
Valerie
Thank you so much for your kind words, Valerie, they really mean a lot to me. I’m so glad you enjoyed this dish!! Your version looks fantasic, especially with the addition of smoked paprika…I’m definitely going to remember that for the next time I make it! Gorgeous pics too, I love the one of the cute little beaver digging in. 🙂
Faith!
Your site is a labour of love. It is inspiring and full of really delicious, nutritious food and your warm personality is a pleasure to visit every time I stop by there. Thank YOU!
Deep bow.
XO
Valerie
This chili soup looks wonderfully delicious and satisfying! I love your addition of yogurt cheese!
Wow, that looks truly fabulous, a real dish to get stuck into! I see Beavie is doing just that! I love Faith’s blog too, she has so many good recipes, and her photos are fantastic. I have a few of her items bookmarked.
Hope you have a wonderful weekend ahead.
*kisses* HH
Warm, hearty and delicious…this is perfect for this time of year!
You do know that chili is one of my most favorite food ever, right?
This looks amazingly comforting! I’m bookmarking this recipe, for sure!
Oh, and re: your question about my last post on the entremets dessert Daring Bakers’ challenge: you can always find the challenge recipes on the Daring Kitchen’s website, which I always link to in my challenge write-ups. I don’t cut-and-paste the instructions because they’re quite long, and it’s a little redundant for readers going through the DB blogroll.
Thanks, Valerie!
That makes sense. I did watch the video and look at the PDF, but didn’t see the lengthy discussions and I am not a daring baker – so I will go back and check out your links
🙂
valerie
Lordy! That’s stew, not soup! So thick and dark in color. How fabulous. And perfect football fare. I use Faith’s recipes a lot…she is inventive, informative and fun. You made some super adaptations, Valerie.
Yep, that looks like love in a bowl to this man. I’d guess though that anything with yogurt cheese balls added to it will rock, so that’s kinda cheating, no? 😉
This is a hearty chili to be sure, but who does not want that when it is cold and freezing outside? Great inclusion of a lot of wonderful spices.
Sounds like an amazing recipe. Yay, I have a new chili to make. It’s been a while since I’ve seen one worth trying. Hello yogurt cheese ball. Hello. 🙂
Sara!
You are hilarious! So wonderful to know I am not the only one talking to my yogurt cheese balls!
🙂
valerie
This looks unbelievable, Valerie. I love that color and richness. If one can call a soup or stew beautiful, then this is ‘beautiful’! I would probably break my diet to have a bowl;) Ooh, and that loaf looks so authentic and rustic too-love that!
p.s. Your blog looks awesome. I can’t quite figure out what is different, but I know it is. Looks really professional and engaging:)
Stella!
You are the first to mention any changes on my site! They are very subtle and the biggest difference is the increased “real estate” so my photos can be much bigger…. which enables a more engaging read! I moved the columns, too, but that is about it. I am not getting notifications for your new posts – and went in again just now – and Feedburner said: you are already registered. Then I said “I know! But you are not sending me Stella’s new posts!” And Feedburner said: you are already registered. I almost said “I heard you the first time!” I am quite frustrated with this.. but, I have put you on my list to check on.
Big hug!
Valerie
I am glad your class went well, yes clean up would be helpful..a perfect ..ancho chili powder, two paparikas, cumin, oreganao and tomatillos..all my fav flavors, great recipe!
sweetlife