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- Sep 24, 2004
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We had an end of season tailgate for my boys football teams yesterday so I made a batch of chili. Turned out fantastic. Now this was for kids so it has no real heat, but I'm sure many of you can easily fix that. 
Day before:
3 lbs of beef chuck roast cut into cubes about 1 inch
3 lbs of pork (I used western style ribs) cut into 1 inch cubes
3/4 lbs of dried pinto beans
3/4 lb of dried kidney beans
After cubing the meat, season it with worchester sauce, salt, pepper, chili powder, garlic salt and onion powder. Marinate overnight in the fridge.
Pour 8 cups of hot water over the beans, bring to boil for two minutes. Remove from heat and soak for one hour. Drain, soak overnight in cold water.
2 large onions chopped
1 large green bell pepper chopped
1 large red bell pepper chopped
1 large poblano pepper chopped
1 jar 19 oz Roasted Red piquillo peppers (I get them at BJ's, but any roasted pepper will do)
1 large can (28 oz) of whole tomatoes
1 med can (14oz) of whole tomatoes
3 to 4 quarts of chicken stock
1/3 cup of dark molasses
1 small can of tomato paste
Liberal amounts of salt, pepper, garlic salt and your favorite chili powder
Brown the meat in small batches in the pot you are going to cook in using with a small amount of oil that has a high smoke point. The key to this step is to get the pot as hot as possible without burning the meat and the wonderful crusty drippings it leaves behind. Spoons each batch of meat into a large bowl to catch the drippings.
After all of the meat has been browned, pour some of the drippings into the pot and let them reduce down. It will foam up quickly and reduce down within a minute or two. Add a tablespoon or three of oil.
Add the onions and season with salt, pepper and chili powder. Saute for 3-5 minutes.
Add the green, red and pablano pepper and season with salt, pepper and chili powder. Saute for another 3-5 minutes.
At this point the smell should be phenomenal.
Add the roasted red peppers, liquid and all, to the pot and stir. Let cook for a few minutes.
Add the whole tomatoes, squeezing each one individually as you put them in, then add the liquid contents of the can.
Season with salt, pepper and chili powder. Cook for 3- 5 minutes.
Add the meat. Add chicken stock to cover the meat. Season with salt, pepper, chili powder. Bring to a boil, lower heat and simmer for 90 minutes.
Sample for seasonings and adjust accordingly.
Add the molasses and tomato paste, stir to incorporate, Add the beans. bring to a boil, then lower heat and simmer for another 90 minutes. Sample at 30 minute intervals to adjust for seasoning.
Taste the beans for doneness. If needed, simmer another 30 - 60 minutes.
You should now have some very awesome chili. For hot sauce, I use Iguana Red from Half Moon Bay Trading Company to add some heat in the bowl. It is a moderately hot cayenne based sauce made in Costa Rica.
Day before:
3 lbs of beef chuck roast cut into cubes about 1 inch
3 lbs of pork (I used western style ribs) cut into 1 inch cubes
3/4 lbs of dried pinto beans
3/4 lb of dried kidney beans
After cubing the meat, season it with worchester sauce, salt, pepper, chili powder, garlic salt and onion powder. Marinate overnight in the fridge.
Pour 8 cups of hot water over the beans, bring to boil for two minutes. Remove from heat and soak for one hour. Drain, soak overnight in cold water.
2 large onions chopped
1 large green bell pepper chopped
1 large red bell pepper chopped
1 large poblano pepper chopped
1 jar 19 oz Roasted Red piquillo peppers (I get them at BJ's, but any roasted pepper will do)
1 large can (28 oz) of whole tomatoes
1 med can (14oz) of whole tomatoes
3 to 4 quarts of chicken stock
1/3 cup of dark molasses
1 small can of tomato paste
Liberal amounts of salt, pepper, garlic salt and your favorite chili powder
Brown the meat in small batches in the pot you are going to cook in using with a small amount of oil that has a high smoke point. The key to this step is to get the pot as hot as possible without burning the meat and the wonderful crusty drippings it leaves behind. Spoons each batch of meat into a large bowl to catch the drippings.
After all of the meat has been browned, pour some of the drippings into the pot and let them reduce down. It will foam up quickly and reduce down within a minute or two. Add a tablespoon or three of oil.
Add the onions and season with salt, pepper and chili powder. Saute for 3-5 minutes.
Add the green, red and pablano pepper and season with salt, pepper and chili powder. Saute for another 3-5 minutes.
At this point the smell should be phenomenal.
Add the roasted red peppers, liquid and all, to the pot and stir. Let cook for a few minutes.
Add the whole tomatoes, squeezing each one individually as you put them in, then add the liquid contents of the can.
Season with salt, pepper and chili powder. Cook for 3- 5 minutes.
Add the meat. Add chicken stock to cover the meat. Season with salt, pepper, chili powder. Bring to a boil, lower heat and simmer for 90 minutes.
Sample for seasonings and adjust accordingly.
Add the molasses and tomato paste, stir to incorporate, Add the beans. bring to a boil, then lower heat and simmer for another 90 minutes. Sample at 30 minute intervals to adjust for seasoning.
Taste the beans for doneness. If needed, simmer another 30 - 60 minutes.
You should now have some very awesome chili. For hot sauce, I use Iguana Red from Half Moon Bay Trading Company to add some heat in the bowl. It is a moderately hot cayenne based sauce made in Costa Rica.
