Wednesday, December 12, 2012

Chili Recipe (a rough approximation)

This is a rough approximation of an awesome chili recipe I use. I don't believe in following recipes all that strictly. This is also a cheap hardy mean, spicy, can be served with bread, rice, or with an omelette...

olive oil
minced or chopped garlic
1 dried ancho
2 or 3 canned chipotle pepper
1 habanero or scotch bonnet
1 pablano or cubanelle
1 red bell pepper
1 yellow onion
1 large of canned tomatoes
cumin, paprika, white pepper, salt, coriander, oregano, flour (or cornstarch)
3 cups of thinly sliced beef (chuck or skirt steak is even better)
2 cups of beef stock
1 can of kidney beans, 1 can of black beans

I like cooking everything in one big kettle so I don't have to wash as much.

1) Coat bottom of kettle with olive oil, crush up your dried ancho, add about a teaspoon of coriander, cumin, paprika, oregano to the mix before anything else, let it heat up awhile, but don't don't burn 'eem.

(SIDENOTE: Experiment with other dried chilies too, you may use as many as you wish, and it will add to the complexity of the flavour)

2) As it starts to warm, ad your onion and 2 or 3 chipotles, and habanero chop up/dice both...the seasonings will coat the onion as you're sauteing, then add the REST of your PEPPERS and your thinly sliced beef. Add a bit more oil if it starts get dry or burn to burn to fast.

3) Throw some salt and white pepper over this...(NOW!)

4) Add your LARGE can of Whole Peeled Tomatoes and let it cook for around 10 minutes or so. I'd suggest cutting them up into small pieces before you add them, but that's your choice.

5) Add about 2 cups of beef stock - Let this cook at least 30 minutes or so, don't cover the pot. Let 'eem simmer. If it starts to boil, then turn down your heat

6) Slowly put 2 teaspoons of flour in, stir as your adding it, this will thickin' it up, be careful, it could clump up on you.....(trust me)

(SIDENOTE: Cornstarch may work for gluten free people)

7) Add Kidney and Black beans, let it cook for about 30 more minutes if possible, or until it turns into the consistency of a should be perfect...if not, add more you see fit...warning, this will be hot, but also beefy and glorious.

1 comment:

  1. If you want no clumps - add your thickener to the fats at the beginning -- after you toast your peppers and spices in the oil, add your flour then and whisk or stir until all the clumps are out. This will help it thicken up better too... ;)

    Been a while since I've been burned by your chili.