Day Recipe Food Community

’80S THE COSBY SHOW

In the well-appointed Huxtable kitchen (“The Drum Major” first aired on February 4, 1988), Cliff explains to his family why it’s essential to wait three days before eating his famous chili: “If you tasted this on the first day, you’d say, ‘What can did this come out of?’
If you tasted this on the second day, you’d say, ‘Oh my goodness, somebody’s grandmother got up off her chair and just took this to the mountain!’ But on the third day you don’t even have to taste it. You just walk by the pot and something says, ‘Hey, come here!’” Although this chili can be eaten the same day it’s made, it really does taste better if you wait another day or two.

Active time: 1 3/4 hr Start to finish: 6 1/2 hr (plus 1 to 2 days for flavors to develop)

Makes 8 servings.

INGREDIENTS

• 2oz dried ancho chiles (4 large), stemmed and seeded
• 6large garlic cloves, 3 of them finely chopped
• 1tablespoon salt, or to taste
• 1 1/2tablespoons ground cumin
• 1 1/2tablespoons chili powder (not pure chile)
• 4lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
• 3to 4 tablespoons vegetable oil
• 1(28- to 32-oz) can whole tomatoes in juice
• 1/4cup canned chipotle chiles in adobo
• 1/2cup coarsely chopped fresh cilantro
• 1 1/2lb white onions, chopped (4 cups)
• 1tablespoon dried oregano (preferably mexican), crumbled
• 1to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
• 1(12-oz) bottle beer (not dark)
• 2cups water
• 2 1/2cups cooked pinto beans (optional; 30 oz), rinsed if cannedaccompaniments:cubed avocado; chopped white onion; shredded cheddar; chopped fresh cilantro; sour cream

DIRECTIONS Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.