Author Topic: "Chillin Chili"  (Read 5574 times)

Timothy

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"Chillin Chili"
« on: May 01, 2010, 02:22:39 PM »
I just finished a pot of chili and if I may say so, it turned out better than it ever has!

1 lb chuck steak cubed 1/2" sq
1 lb ground pork, coarse
1 can crushed tomotoes, 16 oz
1 can kidney beans, 16 oz (optional)
1 lg white onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 sm jalapeno pepper, seeded, diced
1 med pablano pepper, seeded, diced
2 Tbsp garlic, minced (4 cloves)
1 Tbsp smoked paprika
1 Tbsp ancho chili powder
1 Tbsp cumino, ground
1 Tbsp cayenne, ground
1 Tbsp Mexican chili powder
2-3 Tbsp semi-sweet chocolate
2 Tbsp molasses
1 Guiness Stout Dark Beer
Salt and pepper as required.
4 Tbsp Olive Oil
2 Tbsp butter
3 cups chicken or beef stock
 
In a large skillet, season cubed chuck and ground pork with salt and pepper and brown in 3 tbsp of olive oil over high heat until browned on all sides, add 1 Tbsp cumino and stir until mixed well with meat mixture.  Remove meat from skillet and add the bottle of beer and chocolate, simmer until reduced to a creamy sauce. (Thanks to Bobby Flay for this idea)..
 
While reducing beer and chocolate, add chopped onion to remaining olive oil and butter in a 8 quart pot and sweat for a few minutes.  Add all the peppers and sweat until tender another 5-8 minutes, add the garlic and continue to cook until the peppers are cooked to fork tender another 2-3 minutes.  Add beef/pork back to the pot and add chocolate/beer reduction, the remaining spices, molassas, crushed tomatos and the beef/chicken stock and cook for 1-1/2 to 2 hours or until the cubed beef is tender.  Adjust seasoning as the chili cooks.
 
Add kidney beans about 1/2 hour before serving if you want them.
 
Garnish the bowl with fresh chopped Vadalia onion and sharp cheddar cheese and serve piping hot and enjoy....

(I you like it smoking hot, add a small habenero pepper...and remember to wash your hands after handling these peppers...)

v1rot8

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Re: "Chillin Chili"
« Reply #1 on: May 28, 2010, 02:54:33 PM »
Good............really good. Thank you for posting.

m25operator

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Re: "Chillin Chili"
« Reply #2 on: May 28, 2010, 08:19:32 PM »
Timothy's recipe has a lot of good ingredients, and sounds yummy, without the beans of course.

Being in Texas, and a Chili head, here is one of my favorites, not my own recipe, but a Terlinqua chili cook off winner, that has never failed to satisfy, with a few comments of my own.

It is called Bess's best chili, it is supposed to be Bess Trumans recipe for president Truman, true or false, it is good.

Dixie's Championship Recipe

Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco ( I use venison at every chance, mixing pork in is completely acceptable )

Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin

The vendors here may be the best, but I use the spices I find in the ethnic aisle at the grocery store, read any bouillons carefully for salt/sodium content, can get real salty real fast.

Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:

3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder

Sazon Goya is an ethnic product, and contains MSG, it does enhance flavor, but be warned.

Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:

1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin

Once again, brands not that specific, but using light and dark chili powder does work, I like really red chili.

Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat. ( I use Cayenne powder for the heat adjustment )

Sometimes you don't want chili to be the main theme, use fine ground beef, to make a Coney Island type chili, for topping hotdogs and burgers. Kind of like a good spaghetti meat sauce.

Now on the subject of chili burgers, one made here in Dallas that is a big burger and a treat, basic hamburger, add cheese, chili, pickles, refried beans, and crushed Fritos, the Fritos keep the beans from squashing out. Jalapeno's optional but oh so good.
" The Pact, to defend, if not TO AVENGE '  Tarna the Tarachian.

SwoopSJ

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Re: "Chillin Chili"
« Reply #3 on: May 30, 2010, 04:42:01 AM »
Light chili powder, red chili powder, serrano peppers, etc... Come on ice cream!    :o

Seriously though, both sound like good recipes.  When I make chili, there are very few people that will indulge with me.  I tend to make mine hot enough to eat through the pot.  If ya ain't sweatin', ya left somethin' out!   ;D

Swoop


 

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Timothy

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Re: "Chillin Chili"
« Reply #4 on: June 05, 2010, 03:08:37 PM »
I'm making mine again as I type!   ;D

BTW Ben, I do agree to pass on the beans.  I prefer the Texas style myself but most "nawtheners" want those darn legumes in there.  Today, more beef, no beans, more peppers!  This one is smoking!!!!!!!

Next chili day, I'm going to try your "Dixie's" recipe, I've got a source for some venison or maybe some bison.  Either way, it's sounds great!

I'll let you know if I manage OK...

Tim

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Re: "Chillin Chili"
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