Post by marlaoh on May 16, 2005 10:55:12 GMT -6
Chili
This recipe was sent to another BarBQ group by a lady that swears it's the best chili she's ever eaten, this lady is seasoned when it comes to grilling and smoking meats so I highly suggest this recipe to anyone, she likes stuff hot so you may want to adjust the pepper content to your own liking
I just made the best pot of chili I've had in my entire life. As usual I
tried to document everything that went into it for future reference, and I
have to say... Wow. It could use a little more heat, next time I'll use
more jalapenos but still.. Wow.
2 to 3 tablespoons vegetable oil
3 pounds chuck, all white removed, cut into 1/2-inch cubes
6 dried Ancho chile pods
4 dried New Mexico Red chile pods
1/2 cup fine dice onion
4 large cloves garlic, minced
2 large jalapeƱo peppers, seeded and minced
2 tablespoons comino (cumin) seed
1/2 cup tomato sauce
salt
black pepper
cayenne (optional)
Inspect the chile pods. If they have dust on them or dust in the wrinkles,
wash them under cool water and pat them dry. Remove the stems, seeds and as much connective tissue as you can from inside the pods. Put the pods in a
medium hot, dry skillet and press them flat with a spatula. When you can
begin to smell them, put the pods in suitable pot and cover with water.
Place a saucer or such on top to keep the pods under the water. Bring to a
boil, remove from heat and let cool.
Place 2 or 3 tablespoons of vegetable oil in a heavy skillet and heat just
until it smokes. Add about one third of the meat and stir it around on high
until it starts to brown and gives up its water. (You'll know when that
happens as a lot of water will suddenly appear in the skillet). Remove the
meat to your chili pot with a slotted spoon leaving the juice and water
behind. Dispose of the water and do the next one-third. When you have all
the meat browned and in the pot, mix in the onion and garlic. Season to
taste with salt and black pepper. Cover and let set while you prepare the
chile paste.
Remove your cooled chile pods from the water, and place them in a strainer
over a bowl so they can dry a little. Save the water in the pot. Using a
dull knife, scrape the chile pulp from the inside of the chile pods. Save
the pulp and discard the tough skins.
Place the comino seeds in a small, medium hot, dry skillet. Stir them
around until they begin to give off their aroma. With a spice grinder or
mortar and pestle, grind them to a powder. Lacking grinding equipment you
can substitute cumin powder.
Add just enough water to the meat in the pot to cover. Add the chile pulp,
and the ground comino. Bring to a boil, reduce to a simmer and cook for an
hour, stirring occasionally. If the meat needs more water, use water
reserved from soaking the chile pods.
Add the tomato sauce, and bring back to low boil. Check for seasoning,
adding a bit of cayenne, if desired.
Mix two tablespoons flour in one-half cup of cool water until all lumps are
dissolved. Pour into pot, stirring all the while. Let chili come back to
boil for about 10 minutes. The mix will thicken and take on a sheen.
It's done!
Serve with fresh, fine chopped SWEET onions, grated sharp cheddar cheese,
and saltines. Next time I may use a couple chipotle peppers as well.. that
may add a nice smoky rich flavor... and I need to find some smoked habeneros.
This recipe was sent to another BarBQ group by a lady that swears it's the best chili she's ever eaten, this lady is seasoned when it comes to grilling and smoking meats so I highly suggest this recipe to anyone, she likes stuff hot so you may want to adjust the pepper content to your own liking
I just made the best pot of chili I've had in my entire life. As usual I
tried to document everything that went into it for future reference, and I
have to say... Wow. It could use a little more heat, next time I'll use
more jalapenos but still.. Wow.
2 to 3 tablespoons vegetable oil
3 pounds chuck, all white removed, cut into 1/2-inch cubes
6 dried Ancho chile pods
4 dried New Mexico Red chile pods
1/2 cup fine dice onion
4 large cloves garlic, minced
2 large jalapeƱo peppers, seeded and minced
2 tablespoons comino (cumin) seed
1/2 cup tomato sauce
salt
black pepper
cayenne (optional)
Inspect the chile pods. If they have dust on them or dust in the wrinkles,
wash them under cool water and pat them dry. Remove the stems, seeds and as much connective tissue as you can from inside the pods. Put the pods in a
medium hot, dry skillet and press them flat with a spatula. When you can
begin to smell them, put the pods in suitable pot and cover with water.
Place a saucer or such on top to keep the pods under the water. Bring to a
boil, remove from heat and let cool.
Place 2 or 3 tablespoons of vegetable oil in a heavy skillet and heat just
until it smokes. Add about one third of the meat and stir it around on high
until it starts to brown and gives up its water. (You'll know when that
happens as a lot of water will suddenly appear in the skillet). Remove the
meat to your chili pot with a slotted spoon leaving the juice and water
behind. Dispose of the water and do the next one-third. When you have all
the meat browned and in the pot, mix in the onion and garlic. Season to
taste with salt and black pepper. Cover and let set while you prepare the
chile paste.
Remove your cooled chile pods from the water, and place them in a strainer
over a bowl so they can dry a little. Save the water in the pot. Using a
dull knife, scrape the chile pulp from the inside of the chile pods. Save
the pulp and discard the tough skins.
Place the comino seeds in a small, medium hot, dry skillet. Stir them
around until they begin to give off their aroma. With a spice grinder or
mortar and pestle, grind them to a powder. Lacking grinding equipment you
can substitute cumin powder.
Add just enough water to the meat in the pot to cover. Add the chile pulp,
and the ground comino. Bring to a boil, reduce to a simmer and cook for an
hour, stirring occasionally. If the meat needs more water, use water
reserved from soaking the chile pods.
Add the tomato sauce, and bring back to low boil. Check for seasoning,
adding a bit of cayenne, if desired.
Mix two tablespoons flour in one-half cup of cool water until all lumps are
dissolved. Pour into pot, stirring all the while. Let chili come back to
boil for about 10 minutes. The mix will thicken and take on a sheen.
It's done!
Serve with fresh, fine chopped SWEET onions, grated sharp cheddar cheese,
and saltines. Next time I may use a couple chipotle peppers as well.. that
may add a nice smoky rich flavor... and I need to find some smoked habeneros.