So, everyone likes Chili right? Some are even obsessed with it (just watch a day of FoodTV and you will see what I mean). I have been developing my chili based on other peoples recipes and food shows for a while now...i like it like a whole lot. Now that I am living in Cincinnati, home of "cincinnati chili", I appreciate my recipe even more. While Cincy Chili doesn't taste bad, I am a firm believer that the dish should have texture, chunks of stuff, rather than resemble something off the soft palate diet at the nursing home. Just saying.
1lb. angus steak strips
1lb turkey burger or ground pork
1/4lb slab bacon or salt pork
1 onion
3cloves garlic
1tsp. cayenne
1lg dried ancho chili
1tsp salt, pepper
1/2 tsp. cinnamon
1/2 square of unsweetened dark baker's chocolate
1bay leaf
1/4tsp. saffron
handful of chopped cilantro
1bottle of dark beer (preferably a non-fruity porter or brown ale)
2 12oz cans black beans
4 large tomatoes
1 12oz. can stewed tomato
good quality shredded cheddar cheese
First, grind the angus beef in the food processor. Incorporate with the ground pork. Season with crushed garlic, cayenne, cinnamon, saffron, salt/pepper, and cilantro. Set aside.
Place the bacon or salt pork, cut into 1/2 inch chunks, into the pot with about 3 T. veggie oil and bring to a simmer. Add onion, saute until glistening. Add ancho chili until fragrant. Add meat mixture and stir until cooked. Next add the beer and chocolate and simmer for 1/2 hour.
While that is simmering, take the tomatoes and fire roast over whatever open flame you have until the skins are partially blackened. Dice and toss into your pot. Add black beans, stewed tomato. Allow to simmer for at least 2 hours on very low heat, stirring diligently.
If you like heat, a spritz of Dave's Insanity or a finely chopped habanero should do the trick (that is my preference). If you are into the corn thing in your chili, go for it...that ain't my schtick.
To Serve: Over RICE with shredded cheese, or just on it's own it rocks.
1lb. angus steak strips
 |
| My chili |
1/4lb slab bacon or salt pork
1 onion
3cloves garlic
1tsp. cayenne
1lg dried ancho chili
1tsp salt, pepper
1/2 tsp. cinnamon
1/2 square of unsweetened dark baker's chocolate
1bay leaf
1/4tsp. saffron
handful of chopped cilantro
1bottle of dark beer (preferably a non-fruity porter or brown ale)
2 12oz cans black beans
4 large tomatoes
1 12oz. can stewed tomato
good quality shredded cheddar cheese
 |
| cincinnati...chili |
Place the bacon or salt pork, cut into 1/2 inch chunks, into the pot with about 3 T. veggie oil and bring to a simmer. Add onion, saute until glistening. Add ancho chili until fragrant. Add meat mixture and stir until cooked. Next add the beer and chocolate and simmer for 1/2 hour.
While that is simmering, take the tomatoes and fire roast over whatever open flame you have until the skins are partially blackened. Dice and toss into your pot. Add black beans, stewed tomato. Allow to simmer for at least 2 hours on very low heat, stirring diligently.
If you like heat, a spritz of Dave's Insanity or a finely chopped habanero should do the trick (that is my preference). If you are into the corn thing in your chili, go for it...that ain't my schtick.
To Serve: Over RICE with shredded cheese, or just on it's own it rocks.
Comments
Post a Comment