DrCube
Shit Machine   SSHOLE |
Posts: 142 Registered: 2/6/2004 Offline
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12/24/2007 at 17:42  |
Ingredients:
2 medium yellow onions
10 cloves of garlic (yes, 10)
1 can of Chipotle Peppers en adobo (find this in your Mexican section of supermarket)
1/2 to 1 jar of Goya Jalapeños(to desired hotness)
6 tablespoons extra-virgin olive oil
2 tablespoons kosher jew salt
4 teaspoons chili powder
2 teaspoons dried oregeno
2 tablespoons tomato paste
2 pounds ground chuck 1 bottle beer (Corona preferred, but Miller Light works too)
2 15oz cans kidney beans
1 24oz (large) can of whole peeled tomatoes (with juice)
2 cups chicken broth (1 small can)
It helps to prepare most of the measurements ahead of time, but thats just personal cooking preference. You'll need a garlic press too. But here are the directions:
Peel and chop the onion, peel garlic but do not chop. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, salt, chili powder and oregano. Press the cloves of garlic directly into the pot. Cook, stirring, until the shit smells pretty good. (3-5 mins) Chop finely the chiptole peppers, stir in the tomato paste with the chopped chipotle chilis and their sauce and sliced jalapeños with juice; cook approximately 5 mins. Add the raw beef, breaking it up with spatula or wooden spoon, and cook until the meat loses the raw color (~5-10mins). Add the beer and simmer until reduced by about half (10-15 mins).
Rinse and drain the beans in a colander. Add the tomatoes to the chili by crushing them through your fingers into the pot and add the juice from the can. Add chicken broth and beans and bring to a boil. Reduce heat to low / medium-low and cook, uncovered, for 2-3 hours stirring every 20 mins or so until thickened.
Enjoi!
On 2007-12-24 at 11:45:35, DrCube asked to smell your dick
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"The standard is not perfection; the standard is the alternative."
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wolfer
DARTH MENSES  Posts: 427 Registered: 12/1/2003 Offline
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12/24/2007 at 22:33 |
Thanks man. I have been looking to get into cooking chili. Being that I grew up in Houston. I have since conquered all meats on the grill and needed somewhere to start with chili.
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Acidburn
I am El Chupacabra  SSHOLEPosts: 756 Registered: 8/1/2004 Offline
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12/25/2007 at 07:13 |
This sounds like straight pipe chilly. Can't wait to make it. Thanx
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DrCube
Shit Machine SSHOLEPosts: 142 Registered: 2/6/2004 Offline
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12/25/2007 at 16:14 |
It being 2 days since I made and consumed a large portion of the chili, I can safely say this gets a 7/10 on the burning asshoel scale. (i only used half-jar of jalapeños too)
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InfectionConnection
SIR BABYHEAD  Posts: 94 Registered: 9/24/2003 Offline
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12/31/2007 at 21:27 |
instead of using chili powder, I use dried chilis (avail at supermarket or online (penderys.com)). Seed them (if you want them less hot), remove the stems and steep in hot water for 15m. Then hit 'em with the food processor which sends a shower of scalding chili-water all over.
I use the chipotles in adobo too, but only use 1 or 2 chilis. They are hot as fuck and a little goes a long way (I also keep a paste (food process a can and keeps forever in a jar in the fridge) and add tbsp to pizza sauce)).
Instead of "regular ground" beef, I ask the butcher to "chili grind" at about 1/2" to 3/4" (doesn't break down as much as fine-ground beef does).
I would think the vinegar in the jalapenos might impart an odd flavor, but i will give that a shot sometime.
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