outstanding - I love chili. What kind of meat did you use? What did you do for heat? Typically I use a mixture of jalapenos, anaheim peppers, and serrano peppers (for the real heat). But lately I"ve had some good luck with dried ancho chiles...
I used ground beef for meat, and added walla walla sweet onions, kidney beans, and green bell peppers for the base.
Then I used cumin, chili powder, cayene pepper, garlic, various other spices and whatnot for the sauce. And doctored it as I cooked it for then next 5 hours. It turned out well.
It was fun. Hook me up with your recipe and I'll give it a shot next time I'm making a huge batch of chili. :)
I've posted about this before in my LJ - but I'll never turn down an opportunity to pontificate on food!
I make my chili with meat. Lots of meat. I don't use beans at all - strictly speaking, beans are what poor people added to chili when they couldn't afford more meat.
My chili recipe looks something like this:
Ingredients 1 to 1.5 lbs flank steak 1 to 1.5 lbs pork shoulder olive oil garlic onion 4 tomatoes (on the vine if possible) 1 jalapeno pepper 2 serrano peppers (1 if you want it less hot; these guys are intense) 4 5.5 oz cans low sodium V8 1 anaheim pepper 1 green bell pepper 1 cup cheap ass cabernet 1 tbsp black pepper 1 tbsp chili powder 1 tbsp cumin salt & pepper juice from 1/2 to 1 lime.
Prep cooking: Cut the meat into 1/2" cubes. It helps if you let it sit in the freezer for a half hour or so, it'll firm it up.
Dice up the onion. Dice up 6-8 cloves of garlic. Sometimes when I'm feeling lazy I use the diced garlic you can just buy in a jar. Dice up the jalapeno, anaheim, and green bell peppers. Slice the serrano peppers. If you want a spicier chili, leave the seeds in - otherwise make sure to remove them. Oh, and chop up the tomatoes.
Start by browning the meats. Then set them aside. Throw your olive oil in a pot, get it warmed up over medium heat, then toss in the onion, garlic, and peppers. Let that shit simmer for a little bit - stir it occasionally; don't let it burn. After a few minutes throw the lid on, and let it sit for maybe another six minutes - until the onions are nice and transluscent. Smell how awesome it is.
Now throw the tomatoes in. Stir it all together, put the lid back on, let it sit for maybe another 6 minutes. You want those tomatoes to start getting soft. Take the lid off, and now add the meat. Start with the beef - let it get a minute or two of in the pot action, and then add the pork. Give it another minute or two to let the flavors all blend.
Dump in the cab. Don't use good wine for this - good wine has its place in cooking, but this isn't it. We're not looking to get the flavor of the wine; we're just using it to help bring out the robust flavor of the meat. If you spend more than six bucks on a bottle of wine for this, you're a sucker. When the mixture starts to boil add in the V8 and kick up the heat and bring the whole mess to a livid boil.
When it's boiling, add in the black pepper, cumin, and chili powder. BE VERY CAREFUL WITH THE LATTER TWO SPICES. They're very powerful, and can easily take over a dish. Add any more than necessary, and all you're going to taste is cumin and chili powder. Delicious as those tastes may be, that's not what you want. Turn down the heat, stir it all together really good, and then cover it and let it sit for a couple hours. Return at random intervals to stir it.
Right before it's done - maybe ten minutes or so - start adding salt, a little bit at a time. You're going to need some but again be careful - oversalting will ruin any dish, and a vat of chili is no exception. Let it cook for another ten minutes, then squeeze in the lime juice. Tada, it's done.
This will make for a rather thin chili - with an almost souplike consistency. If you like it thicker, cook the chili with the lid off the pot. I usually eat this topped with diced red onion and cheddar cheese, along with some sourdough bread.
The other variant I've done once - I'll have to dig out my notes. It involved reconstituting the dried ancho chiles, and then adding some stuff and blending it all together to make the sauce - rather than just using tomato juice and the spices. It was quite tasty!
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I used ground beef for meat, and added walla walla sweet onions, kidney beans, and green bell peppers for the base.
Then I used cumin, chili powder, cayene pepper, garlic, various other spices and whatnot for the sauce. And doctored it as I cooked it for then next 5 hours. It turned out well.
It was fun. Hook me up with your recipe and I'll give it a shot next time I'm making a huge batch of chili. :)
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I make my chili with meat. Lots of meat. I don't use beans at all - strictly speaking, beans are what poor people added to chili when they couldn't afford more meat.
My chili recipe looks something like this:
Ingredients
1 to 1.5 lbs flank steak
1 to 1.5 lbs pork shoulder
olive oil
garlic
onion
4 tomatoes (on the vine if possible)
1 jalapeno pepper
2 serrano peppers (1 if you want it less hot; these guys are intense)
4 5.5 oz cans low sodium V8
1 anaheim pepper
1 green bell pepper
1 cup cheap ass cabernet
1 tbsp black pepper
1 tbsp chili powder
1 tbsp cumin
salt & pepper
juice from 1/2 to 1 lime.
Prep cooking:
Cut the meat into 1/2" cubes. It helps if you let it sit in the freezer for a half hour or so, it'll firm it up.
Dice up the onion. Dice up 6-8 cloves of garlic. Sometimes when I'm feeling lazy I use the diced garlic you can just buy in a jar. Dice up the jalapeno, anaheim, and green bell peppers. Slice the serrano peppers. If you want a spicier chili, leave the seeds in - otherwise make sure to remove them. Oh, and chop up the tomatoes.
Start by browning the meats. Then set them aside. Throw your olive oil in a pot, get it warmed up over medium heat, then toss in the onion, garlic, and peppers. Let that shit simmer for a little bit - stir it occasionally; don't let it burn. After a few minutes throw the lid on, and let it sit for maybe another six minutes - until the onions are nice and transluscent. Smell how awesome it is.
Now throw the tomatoes in. Stir it all together, put the lid back on, let it sit for maybe another 6 minutes. You want those tomatoes to start getting soft. Take the lid off, and now add the meat. Start with the beef - let it get a minute or two of in the pot action, and then add the pork. Give it another minute or two to let the flavors all blend.
Dump in the cab. Don't use good wine for this - good wine has its place in cooking, but this isn't it. We're not looking to get the flavor of the wine; we're just using it to help bring out the robust flavor of the meat. If you spend more than six bucks on a bottle of wine for this, you're a sucker. When the mixture starts to boil add in the V8 and kick up the heat and bring the whole mess to a livid boil.
When it's boiling, add in the black pepper, cumin, and chili powder. BE VERY CAREFUL WITH THE LATTER TWO SPICES. They're very powerful, and can easily take over a dish. Add any more than necessary, and all you're going to taste is cumin and chili powder. Delicious as those tastes may be, that's not what you want. Turn down the heat, stir it all together really good, and then cover it and let it sit for a couple hours. Return at random intervals to stir it.
Right before it's done - maybe ten minutes or so - start adding salt, a little bit at a time. You're going to need some but again be careful - oversalting will ruin any dish, and a vat of chili is no exception. Let it cook for another ten minutes, then squeeze in the lime juice. Tada, it's done.
This will make for a rather thin chili - with an almost souplike consistency. If you like it thicker, cook the chili with the lid off the pot. I usually eat this topped with diced red onion and cheddar cheese, along with some sourdough bread.
The other variant I've done once - I'll have to dig out my notes. It involved reconstituting the dried ancho chiles, and then adding some stuff and blending it all together to make the sauce - rather than just using tomato juice and the spices. It was quite tasty!
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