Email a Friend Printer Friendly Add to My Favorites

A Texas Chili Menu

Build a make-ahead menu around a gutsy beef chili and a savory cornbread. by Paula Disbrowe, David Norman Like this menu? Become a member for access to thousands of recipes and menu ideas!Texas chili has a proud and colorful history and, like any stew, benefits from being made a day or two in advance, to let the flavors meld and mellow. That makes it the perfect centerpiece for a laid-back, Lone Star-inspired dinner for eight. True Texas chili is all about the beef, which gets browned in a very hot pan until it's dark and crusty on all sides. The broth gets its oomph from pure ground chile, as opposed to old-fashioned "chili powder," which typically contains other spices and salt.

Shopping List

Fresh Produce 8 scallions 2 large sweet onions 2 medium red onions 2 large fresh poblano peppers (or green bell peppers) 1 bulb garlic 3 medium tomatoes 1 bunch (4 or 5) small beets 2 lemons 1 very small head red cabbage 1 bunch fresh cilantro 3 sprigs rosemary or thyme

Meat and Dairy Items 3 thick slices of bacon 4-1/2 pounds boneless beef chuck, cut into 1-inch cubes 1-1/4 cups low-fat milk 1 large egg 12 ounces sour cream or whole-milk plain yogurt 6 ounces feta cheese 10 ounces (2-1/2 sticks) unsalted butter 1/2 pint heavy cream

Other Groceries 1 cup yellow cornmeal, preferably stone-ground 1-1/2 quarts homemade or low-salt beef broth 12 -ounce bottle amber ale, such as Shiner Bock, Dos Equis Amber or Anchor Steam Liberty Ale 6 oz pepitas (hulled pumpkin seeds--available in natural-foods stores or specialty stores) 1/2 cup packed light brown sugar 1 cup packed dark brown sugar 2 ounces bittersweet chocolate 10 ounces pecan halves 3/4 cup honey 1 Tbs. chipotle chile powder 1 tsp. ancho or New Mexico chile powder

Pantry Staples Olive oil Corn oil Dijon mustard Sherry vinegar Baking powder Unbleached all-purpose flour Bay leaves (2) Cinnamon sticks (2) Ground cinnamon Ground cumin Ground cloves Table salt Kosher salt and freshly ground black pepper

Menu Timeline

Up to two days ahead: Shop for ingredients. Make the chili. Roast the beets for the salad. Bake the pecan squares. Make the vinaigrette. Prepare and toast the spicy pepitas.

That morning: Skim the fat from the chili. Peel and slice the beets. Clean the salad greens; refrigerate in a zip-top bag. Clean the cilantro for the chili garnish and pluck the leaves; refrigerate in a zip-top bag. Bake the cornbread.

An hour before serving: Combine the cabbage, red onion, and beets with half of the vinaigrette. Take the chili out of the fridge; warm gently. Heat the cornbread. Prepare the salad garnishes. Prepare the chili toppings; arrange in bowls.

Just before serving: Finish tossing the salad. Slice the cornbread.

Drink Suggestions

The combination of savory and spicy flavors and dark beer in the chili makes you want to reach for a beer. The perfect pairing would be a bottle of the same beer that's used in the recipe, Shiner Bock, but you've got lots of other choices, too. The body and texture of the chili call for something robust: think ale, specifically a rich, full-bodied spicy one, like Anchor Steam's Liberty Ale, Samuel Smith's Nut Brown Ale, or Dos Equis Amber. A fine Belgian ale such as Duval or Orval would also be delicious. Finally, try a hand-crafted bourbon such as Knob Creek ($29) or Blanton's ($49) to sip with the pecan squares.

photo: Scott Phillips