DIY Recipe: Silvertone's Chili

By Maggie Brooks | Boston Magazine |

One way to keep warm this winter? Stand over a simmering pot of chili, warming your nose with its heat and spice. Silvertone’s Jason Santana serves up this customer favorite in a giant bowl, accompanied by freshly fried tortilla chips for scooping. 69 Bromfield St., Boston, 617-338-7887,

1½  c. dried black beans
1½  c. dried red kidney beans
2½  lbs. ground beef  
1     tbsp. garlic, chopped
1     large Spanish onion, chopped     
1     bell pepper, chopped
¼    c. chili powder
1     tbsp. ground cumin
3     c. crushed tomatoes         
¼    c. Worcestershire sauce    
1     tsp. sugar    
1     tsp. salt    
1     tbsp. sriracha (chili sauce)    
4     c. water

Soak beans overnight in room-temperature water. Drain, then cover with water and simmer until tender, about 1 to 2 hours. Drain and set aside. (You may also use canned beans; just rinse and drain.)

In a large pot over medium-high heat, brown the meat, then transfer to a plate and drain the pot of all but 1 tablespoon of excess fat. Sauté garlic, onion, bell pepper, chili powder, and ground cumin in the same pan until onion is translucent, about 5 minutes.

Add tomatoes, Worcestershire sauce, sugar, salt, chili sauce, and water. Simmer for 45 minutes. Add the beans and meat, and simmer 15 minutes more. Serve hot. Serves 4 to 6.