Looking for a chili recipe

[Wil]

I want to cook up some chili for a dinner party but can't find a good recipe. Anyone able to point me in the right direction?

Thanks!

[Tino]

I would look no further than our resident Texan meat expert:

http://www.friendsofhabanos.com/forum/index.php?showtopic=112552&hl=chilli#entry345177

Recipe in the thread

[Scdalak]

Oh Im sure David (brazoseagle) will be chiming in sortly...

[Wil]

Thanks gents! I should have known David would have a recipe somewhere! And thanks David!

[Wil]

For quick reference:

Recipe:

2lbs prime tenderloin cubed

2lbs 70/30 black angus sirloin ( chili/stew grind)

1lbs pork and venison sausage

4 cloves fresh garlic sliced

2 sweet yellow onions roughly chopped

1 red onion roughly chopped

2 jalapeño peppes sliced

2 pablano peppers sliced

2 banana peppers sliced

2 Anaheim peppers sliced

1 Serrano pepper sliced

6 fresh tomatoes quartered

1 can of whole peeled tomatoes

1 cup of fresh cilantro

1 half cup red wine

1 cup dark beer

Kosher salt

Black pepper

Cumin

Mexican oregano

Paprika

Chili powder

Cayenne pepper

Dried and minced onion and garlic

Garlic powder

Mass

( just find wick fowlers 2 alarm chili seasoning mix- it's easier)

Fresh spring water

In a large stock pot slowly render down your beef ( not sausage) on medium/ medium high heat

Strain beef into a bowl and set aside

Add olive to the beef fat in the pot and reduce down by half.

Add all vegetables including tomatoes , but not cilantro

Season with salt

Turn heat down to medium.

Slowly cook the vegetables down for 30-40 minutes, stirring routinely.

With a masher , mash the tomatoes, they should be soft by now.

Add all seasoning. Add meat and meat juice that's in the bowl back in.

Stir

Add beer and wine

Cover with Spring water

Add sausage and cilantro

Salt to taste. Season extra to your taste

Bring to a boil, add the masa.

Reduce heat to a simmer and simmer on low for 7-8 hours, or until the water has evaporated enough to make the chili thick and not watery. ( it's going to be watery at first, that ok, that's the way it's supposed to be). Simmer uncovered to reduce more water, simmer covered to reduce less water.

Don't have your heat too high or bits will burn on the bottom.

Stir every 20-30 minutes, always scraping the bottom for stuck or burnt bits.

It is done when it is a thick, chili consistency. Add more masa or a corn starch slurry to increase thickness.

I will take some toasted whole clove garlic sourdough bread and turn it into bread crumbs in the food processor. And with about an hour left to cook, I add 2-3 cups of those bread crumbs for my final thickening agent. Very flavorful!

To Serve:

You can eat it like ordinary chili

Or

Around these parts we have what's called a

"Gut Pack"

Bowl of Frito chips

Add chili on top

Add more smoked sausage if you desire sliced up

Add smoked brisket if you desire sliced up

Shredded sharp cheddar cheese

Finely diced fresh onion

Finely diced sour pickles

Finely chopped green onion tops ( scallions)

Optional : for more heat - pickled jalapeño slices

Mix the "Gut Pack" together, clear you schedule for 6-8 hours, put some toilet paper in the freezer to get cold, and ENJOY!!!!!!

Absolutely No Beans!!!

This chili is great on its own, as Frito pie, on hot dogs, on nachos, on French fries, as a Gut Pack, on spaghetti, on a baked potato, the possibilities are endless!

[brazoseagle]

you're welcome, I don't know how easy some of those ingredients are for you to get. Also, as you notice, there are no measurements for the spices. It's all done to specific individual taste.

[Wil]

your welcome, I don't know how easy some of those ingredients are for you to get. Also, as you notice, there are no measurements for the spices. It's all done to specific individual taste.

Thanks David. Some of the peppers might be a bit hard to track down here in Aus. There is a Spanish/Mexican grocery store here in Melbourne that does a lot of dried peppers but fresh might be trickier. Will see how I go!

[brazoseagle]

Dried or canned will not produce the same flavor.

[mk05]

Biggest secret with chili: refrigerate over night

[khomeinist]

Dried wayyyy better than canned. Those have been used for centuries. They are good to go....

[Guest rob]

I'm a big dried fan too.... Concentrated flavours.

I've grown some stupidly hot chillis again this year and in recent years (Trinidad scorpions, bhut jolokias, 7 pots) and they are just great dried. When used fresh, their fruity flavours dominate and the aromas are pungent.

Wil, if you want some weapons grade chillis (fresh) I can post them to you in an overnight bag.

[Wil]

I'm a big dried fan too.... Concentrated flavours.

I've grown some stupidly hot chillis again this year and in recent years (Trinidad scorpions, bhut jolokias, 7 pots) and they are just great dried. When used fresh, their fruity flavours dominate and the aromas are pungent.

Wil, if you want some weapons grade chillis (fresh) I can post them to you in an overnight bag.

Mate, that would be fantastic! PM sent.