Thread: Chili cook off
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Old 10-18-2007, 08:43 PM   #10
bronco fan: day 1, 1960
cooking up a victory

Join Date: Nov 2004
Location: in the kitchen
Posts: 11,058

Originally Posted by Bronx33 View Post
I have been wanting to try this one...

Amount Ingredient Preparation
1/2 pound suet or cooking oil
1 pound beef round steak coarse grind
1 pound beef chuck coarse grind
1 can tomato sauce
1 can beer
1/4 cup red hot chili pepper, dried hot, ground
2 each garlic cloves finely chopped
1 each onion small,
1 1/4 teaspoons oregano dried
1/2 teaspoon paprika
1 1/2 teaspoons cumin ground
1 1/4 teaspoons salt
1 x cayenne pepper
3/4 pound monterey jack cheese grated
Melt the suet or heat the oil in a heavy 3 inch (or larger) pot.

Remove the unrendered suet and add the meat to the pot.

Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.

Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.

Stir to blend.

Bring to a boil, then lower the heat and simmer, uncovered, for
1 hour.

Stir occasionally.

Taste and adjust seasonings, adding the cayenne pepper.

Simmer, uncovered, 1 hour longer.

Stir in the cheese and the remaining 1/2 teaspoon of the cumin.

Simmer 1/2 hour longer, stirring often to keep the cheese from
this has all the essentials for a fine chili.
I would, however, suggest some enhancements and a more explicit technique to the production process.
first a viriaty of meets, and certainly not all GROUND meat !
diced pork and chicken are fine protein additions to bround beef, turkey and pork.
" a mixture of meats, a mixture of ground and diced."
the variety in textures and flavors, enhances the chili.

start the onions, diced, first, a cup for every 2 pounds of meat .(protein)
brown them in the oil, not SUET, from this recipe.
then ad the proteins to the pan
brown and drain all meats first, then DE-GLAZE the pan with the beer, use a dark beer, killian red, fat tire, newcastle, dos equis.
take the drippings off the surface of the pan as you bring the beer to a rolling boil
( I strongley recommend a WOK for the entire process)
once the beer comes to a boil, return the meat to the pan, stir, add the spices, along with diced tomates. (if canned, be sure they are top quality and well drained before added.) about a cup for every 3 pounds of protein.
cook slowly and simmer, at least 1 hour.
stir freqyuently, best if done in the oven, covered, with a temperature of 200.. or a crock pot,,but thats chili for two.
add cheese as a topping, not an ingredient!
left over chili with cheese put through all these temperate zones is grotesque.
I also reccomend black beans. simmmered in the beer / protein mixture.
Roasted corn, cut fresh off the cob and added in the last 5 minutes of the cooking process.
chipotle TOBASCO, and seeded, diced, jalepenos, cooked along with the onions, is how I make it for me and my baby.
add the herbs and vegfetables that you like, experiment, and clean as you go !
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