Senator Barry Goldwater’s Expert Chili Con Carne With Beans

I’ll never forget the first time I tasted chili. It was at a local cook-off, and the air was thick with the aroma of simmering spices and anticipation. While many entries leaned towards fiery heat, there was one that stood out – rich, savory, and deeply satisfying. It was a chili that warmed you from the inside out, a comforting hug on a chilly evening. That experience sparked a lifelong fascination with chili, a dish I’ve been perfecting ever since. Little did I know then, but the foundation for my chili journey would eventually lead me to the recipe of a true American icon: Senator Barry Goldwater.

Recipe Overview

• Prep Time: 15 minutes (excluding bean soaking)
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes (excluding bean soaking)
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not Vegetarian (Contains Beef)

Ingredients

• 1 lb coarsely ground beef
• 1 lb dried pinto beans
• One 6-ounce can tomato paste
• 2 cups chopped onions
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• Salt, to taste

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Measuring cups and spoons
• Colander

Instructions

1. Begin by preparing the pinto beans. Place the dried beans in a large bowl or pot and cover them with plenty of cold water. Let them soak overnight (or for at least 8 hours). This step is crucial for softening the beans and reducing cooking time.

2. The next day, drain the soaked beans thoroughly using a colander. Set them aside.

3. In a large Dutch oven or heavy-bottomed pot, add the coarsely ground beef. Cook the beef over medium-high heat, breaking it up with a spoon or spatula as it cooks. Continue cooking until the beef is browned and no longer pink. Be sure to stir it frequently to ensure it cooks evenly and becomes nicely crumbly.

4. Once the beef is fully browned, carefully drain off any excess drippings from the pot. This step helps prevent the chili from becoming overly greasy.

5. Add the tomato paste, chopped onions, and the drained pinto beans to the pot with the cooked beef.

6. In a separate small bowl, combine the chili powder, ground cumin, and salt. Mix these spices together well. This allows for more even distribution of flavors in the chili. Season generously with salt to taste. Remember, the flavors will meld and deepen during the long simmering process.

7. Pour the spice mixture into the Dutch oven and stir well to combine all ingredients. Make sure the spices are evenly distributed throughout the beef, onions, and beans.

8. Add enough water to cover the beef and bean mixture. Bring the chili to a boil over medium-high heat.

9. Once the chili is boiling, reduce the heat to low. Cover the pot with a lid and let the chili simmer gently for about 5 hours, or until the pinto beans are tender and have reached your desired consistency.

10. Check the chili periodically during the simmering process, stirring occasionally to prevent sticking and ensure even cooking. If the chili becomes too thick, add a little more water to maintain the desired consistency. Taste and adjust seasonings as needed during the last hour of cooking, adding more salt, chili powder, or cumin to suit your preferences.

Expert Tips & Tricks

• Don’t rush the bean soaking: Soaking the beans overnight is essential for proper cooking. If you forget, a quick soak method can work in a pinch. Boil the beans in water for 2 minutes, then remove from heat and let them sit for 1 hour before draining and adding to the chili.
• Browning the beef is key: Don’t skip the browning step! It adds a depth of flavor that is crucial for a great chili. Ensure the pan is hot enough, and don’t overcrowd the pan to allow for proper browning.
• Adjust the chili powder: The amount of chili powder is subjective. Start with the recommended amount and add more to taste, depending on your preferred level of heat.
• Simmer low and slow: The long simmering time allows the flavors to meld together beautifully. Resist the urge to rush the process.
• For a thicker chili: If you prefer a thicker chili, you can mash some of the beans against the side of the pot during the last hour of simmering. This will release starch and thicken the chili naturally.

Serving & Storage Suggestions

Senator Goldwater’s chili is fantastic served hot, straight from the Dutch oven. Ladle it into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or a dollop of Greek yogurt. A side of cornbread or tortilla chips is also a great addition.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently in a saucepan over medium heat, stirring occasionally, or microwave in a microwave-safe bowl.

For longer storage, the chili can be frozen in airtight containers for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

(Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	500mg	22%
Total Carbohydrate	50g	17%
Dietary Fiber	15g	60%
Sugars	5g	N/A
Protein	35g	70%

Variations & Substitutions

• Spicier Chili: For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the chili during cooking. You can also use a hotter variety of chili powder.
• Vegetarian Chili: To make this chili vegetarian, substitute the ground beef with a plant-based ground meat substitute or add more beans, such as black beans or kidney beans. Be sure to use a vegetable broth instead of water.
• Smoked Flavor: Add a tablespoon of smoked paprika for a rich, smoky taste.
• Different Beans: Feel free to experiment with different types of beans. Kidney beans, black beans, or even great northern beans can be used in place of or in addition to pinto beans.
• Beef Broth: Substitute some of the water with beef broth for a richer, deeper flavor.

FAQs (Frequently Asked Questions)

Q: Can I cook this chili in a slow cooker?
A: Yes! After browning the beef and combining all ingredients, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.

Q: Do I have to soak the beans overnight?
A: Soaking the beans overnight is highly recommended for best results. It reduces cooking time and improves the texture of the beans. However, you can use the quick-soak method if needed.

Q: Can I add other vegetables to this chili?
A: Absolutely! Adding diced bell peppers, celery, or corn can add extra flavor and nutrition to the chili.

Q: How can I make this chili less spicy?
A: Reduce the amount of chili powder, or use a milder variety. You can also remove the seeds and membranes from any jalapeños you add.

Q: What’s the best way to thicken chili if it’s too watery?
A: You can mash some of the beans, simmer uncovered to reduce the liquid, or stir in a tablespoon of cornstarch mixed with cold water.

Final Thoughts

Senator Barry Goldwater’s chili is more than just a recipe; it’s a taste of history, a comforting classic that has stood the test of time. Its simple ingredients and straightforward preparation belie the depth of flavor that develops during the long, slow simmer. I encourage you to try this recipe and experience the rich, satisfying taste for yourself. Feel free to experiment with variations and toppings to create your own signature version. Share your creations and feedback – I’d love to hear what you think! Pair it with a crisp Mexican lager or a hearty red wine for a complete and unforgettable meal.