On Sunday I decided that it was time to put the remaining chipotle beef into a stew, something I could freeze if it looked like we weren’t going to eat it all before it threatened to spoil. Since I had already cooked up a pot of Lina Sisco’s, and had sautéed all of the leftover chopped veg from our taco lunch, it was about the easiest chili ever: brown the beef in spices for a minute or two, deglaze with red wine, add beans, sautéed vegetables, water and salt. Cover and let it bubble away on the stove for a couple of hours, until the beef was falling-apart tender and the beans so soft they thickened the broth.

We didn’t even eat any chili Sunday night: I finished it up in the evening and stuck it in the fridge. Chili is always better on the second day (Why? Because leftovers rule.). Yesterday, I made a pot of brown rice in anticipation of chili for lunch, but then we started talking about the much-maligned white potato, and I decided in favor of a chili-topped jacket potato. My not-nutritious-enough-for-WIC chili-topped baked potato was delicious, thank you very much. Seeing as it’s 11 degrees F outside right now, I may make another today.

Leftover Love is a series in which I enthuse about the joys of having a fridge packed full of rich & varied meal components – a.k.a “leftovers” – to aid you in making easy and delicious meals all week long.

• Leftover Love, Day 1: Celeriac Soup
• Leftover Love, Day 2: Slow-Roasted Chipotle Beef
• Leftover Love, Day 3: Blue Corn Tortillas + Chipotle Beef Tacos
• Leftover Love, Day 4: Swiss Chard Lasagna with Celeriac Bechamel
• Leftover Love, Day 5: Huevos Rancheros
• Leftover Love, Day 6: Beef & Bean Chili Jacket Potato
  
• Leftover Love, Day 7: Chips + Dip

Beef & Bean Chili

INGREDIENTS

• olive oil
• about ⅔ lb slow-roasted beef, diced against the grain to 1-inch chunks
• 1 tsp dried oregano
• 1 tsp ground chipotle powder
• ½ cup red wine
• 1 quart cooked beans + pot liquor
• 2 ½ cups leftover sautéed vegetables
• water or stock
• ½ tsp sea salt, or to taste

METHODS

1. In a medium Dutch oven, heat olive oil over medium-high heat until shimmering. Add beef and brown, stirring, until very fragrant, about 2 minutes. Add oregano and chipotle: cook for 1 minute more. Add red wine and scrape up any fond on the pot. Add beans, pot liquor, vegetables and enough water or stock to cover about ¾ of the chili. Add salt, stir, and bring to a boil over high heat. Reduce heat to low and simmer, covered, until beef is falling apart tender, about 1 ½ to 2 hours. Uncover and continue to simmer over low heat, if necessary, to thicken the broth. Taste and adjust seasonings. Serve hot, over rice, with corn tortillas, or on a baked potato, liberally garnished with cilantro.

Serves 6 – 8.

OPTIONS

1. The beef will go through a period of seeming tough and overcooked before the braise breaks down connective tissue and it becomes tender again. Never fear if you taste your beef and it is tough: simply keep on simmering and it will eventually melt in your mouth.

STORE

Refrigerated for up to 1 week. Frozen for up to 3 months. Like all chilis, this will thicken and taste better on the second day. (i.e. The leftovers are better!)

SEASON

Year round.