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The Chili Recipe

It’s been an interesting week, which leads to less posting. Nevertheless, I present to you now, the recipe I submitted this afternoon for J’s firm Chili Cook-Off. The winner takes home bragging rights and a little trophy, and the smack being talked around the office was intense I hear. Anyway, here’s the tale of the tape. I’ll let you know how I did either tonight or tomorrow. Chili based loosely on the excellent looking chilis of Michael Chiarello and Alton Brown. Hot sauce and chili powder were mostly imagination.

Chili Recipe - OC Special Sauce - 2006

makes approx. 4 quarts

ingredients

  • 1 1/4 lb pork shoulder or loin, 3/4-inch cubes
  • 1 1/4 lb stew beef, 3/4-inch cubes
  • 2 tbsp Pink’s Chili Powder
  • 1 tbsp Masa Harina
  • olive oil
  • 2 tbsp butter
  • 2 chopped onions
  • 6 cloves garlic, minced
  • 1 can diced tomatoes w/ juice
  • 2 or 3 bottles, Budweiser
  • 1 can black beans, rinsed
  • 1 tbsp Pink’s Chili Powder
  • salt, pepper
  • 1 anaheim chile
  • 1 poblano chile
  • 1 jalapeno chile
  • 2 chipotle chiles
  • 1 red pepper, roasted
  • all in 1/8-inch dice

method

put the meat, Pinks and Masa in a bowl, toss to cover the pieces. Sprinkle liberally with salt and pepper. Cover the bottom of a large Dutch Oven with a thin layer of oil and get your pot hot. Add the meat, and let it sear. After a couple of minutes, stir to brown the other sides. You need to watch the meat, because you want it well browned but not burnt. After the meat is mostly browned, turn the heat down and scoop it out with a slotted spoon.

Add the onion and the garlic, and scrape up all the masa and spices from the bottom of the pan. When the onion is tasty, push the onions and garlic to the outside of the pan and pour the tomatoes into the reservoir.

While the tomatoes are warming up, take another skillet, and get it hot. Then add some olive oil and when the oil is hot add your diced chiles and saute. When they’re tasty, pour the contents of the skillet into the big pot.

Your tomatoes should be nice and hot, so pour in 1 and a half Budweisers, and your meat. Rinse your can of beans and pour them in. Stir. Let this cook, monitoring the liquid level and consistency, and tasting periodically for salt and chili powder. It should cook at least 1 1/2 hours at a steady simmer to thoroughly break down the meat.

Pink’s Chili Powder

ingredients

  • 3 tbsp Mexican Paprika
  • 2 tbsp New Mexico Chiles, powdered
  • 1 tbsp Sweet Spanish Paprika
  • 1 tsp Indian Hot Pepper, powder
  • 1 tsp Cayenne Pepper, powder
  • 2 cloves
  • 1 tbsp Mexian Oregano, dried, powdered
  • 1 tsp Cinnamon
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tsp Unsweetened Chocolate Powder

method

Put all ingredients into a jar or bowl. Mix thoroughly.

Ouch My Eye Hot Sauce

ingredients

  • 1 Habanero chile
  • 2 Jalapeño chiles
  • 3 Thai Birds-Eye chiles
  • 1 roasted Red Pepper
  • 3 cloves garlic
  • 1 tsp vegetable oil
  • 1 tbsp cider vinegar
  • salt

method

Put ingredients into mini food processor or blender. Process until desired consistency.

posted to , at 03:44 PM.

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