On The Seventh-Day Chili Recipe - Cooking Index
On The Seventh-Day Chili Recipe - Cooking Index
| 8 | -- dried red chiles | |
| 4 | Dried smoked habanero | |
| Chiles - optional | ||
| 1 | Dos Equis beer - (12 | |
| 1 tablespoon | 15ml | Fresh-ground cumin and |
| Black pepper | ||
| 2 tablespoons | 30ml | Dried oregano - crumbled |
| 1 tablespoon | 15ml | Fresh-ground coriander |
| 9 | Garlic - minced | |
| D | ||
| 3 tablespoons | 45ml | Mole paste |
| 1 teaspoon | 5ml | Cayenne pepper |
| 2 | Bay leaves | |
| 1 lb | 454g / 16oz | Lean bacon cut in 1-inch |
| 5 lbs | 2270g / 80oz | Onions - peeled and (large) chopped |
| 3/4 cup | 177ml | Olive oil |
| 3 lbs | 1362g / 48oz | Lean boneless beef chuck- cut in 1/2-inch cubes |
| 3 lbs | 1362g / 48oz | Lean boneless pork roast- cut in large cubes |
| 1/2 cup | 118ml | Mild red chili powder |
| 1 tablespoon | 15ml | Hot red chili powder |
| 6 cups | 1422ml | Beef stock or water |
| 1/3 cup | 20g / 0.7oz | Masa harina flour |
| 1/3 cup | 65g / 2.3oz | Lard - bacon drippings |
| OR olive oil |
Candy Schermerhorn teaches cooking at Kitchen Classics in Phoenix. This is her "most wow chili."
Remove stems and seeds from dried chiles. Simmer in beer 15 minutes in a covered pan. Fry bacon crisp and set aside. Remove all but 1/3 cup bacon drippings and saute onions until limp and golden. Remove onions. Set skillet aside. Remove reconstituted chiles from beer to a blender, then add enough beer to blend a thick, smooth paste on medium speed.
Place paste and remaining beer in saucepan, warming until just hot. Remove from heat and add cumin, black pepper, oregano, garlic, mole paste, coriander, cayenne pepper, and bay leaf. Stir and cover; set aside. In large, high-sided skillet, heat olive oil to brown small amounts of meat on high. (It will take about five batches.) Add bacon drippings, if needed.
In a medium-hot heavy skillet, stir together dry chili powders, lowering heat and stirring constantly to brown and enrich the chile flavor Stir into steeping beer mixture. Remove bay leaves. Combine the beer mixture, browned meat, bacon, onions, and beef stock or water into a large chili pot.
Simmer slowly bout 2 hours. To thicken, whisk Masa Harina into heated oil or lard with 2 cups liquid from chile, then pour all back into pot, stirring until thick. Taste, salt and pepper if needed, then simmer 20 minutes more.
Hint: zap the sauteed onions with a sprinkle of Chili Pepper Vodka and the browned meat with a bit of "sippin" whiskey or a spritz of liquid smoke. Serves 12. fl
Source:
Arizona Magazine 1/94
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