Chili recipe

I’ve made this chili a few times for friends and family, and even taken it to the wife’s work, as well as mine for a chili cook off.  Unfortunately, at my office it lost the chili contest (though not a reflection on the recipe).  Here are the basic ingredients(based on what I can get at my local grocery store, HEB):

* 2 x 28 oz. Cans of Crushed Tomatoes (sometimes I use the ones with garlic included, sometimes not.  Usually I get organic)
* 2 x 15 oz. Can of Bush’s Chili Beans (Medium or Mild).  Or make your own.
* 2 Green Bell Peppers
* 1 Poblano Pepper
* 1 tbs chopped Garlic
* 1 LARGE Sweet Onion (or a few small ones).
* 1 lb Roll of HEB Hot Sausage (I also like the new Chipotle sausage and may begin using that instead)
* 3 lb Round Steak (or Chuck roast, or whatever looks “ok”.  I’ve bought several different cuts to try, usually because they were cheaper and never had a problem except the time I got hamburger.  Do not use hamburger, the texture is all wrong, and there is too much/too little fat)
* 5 tbs Worcestershire Sauce
* 5-6 shakes Tabasco Sauce (I use the Chipotle Tabasco), or more if you like it spicy.
* 2 Tbs Liquid Smoke
* 5 tbs Chili Powder
* 1 tbs Ground Cayenne Pepper (or more if you like it spicy).
* 1 tbs Ground Coriander
* Salt and Pepper to taste
* 1 tbs Cumin

Chop the onion, green pepper, poblano and garlic into a dice you feel comfortable with.  I generally chop most of it pretty fine, but then leave a little in bigger chunks to add color/texture.

Trim off gristle if you got a chunk of meat with some.  Don’t worry about excess fat yet. Chop the meat into small cubes (I usually use the Cuisinart to chop it up into “almost” ground beef consistency.  Somewhere between stew chunks and ground beef is where you want it to get a good texture).

Break the sausage up into a LARGE bowl or container.
Combine all the meat and veggies.
Add Worcestershire and liquid smoke and mix everything together.  Marinate for 4 hours or more if possible. (see alternate method below).

Once marinated, Saute meat mixture till cooked through.  This will take a while and you’ll want to break up the meat chunks as you do this.  Then remove any excess fat, reserving it in case it gets too dry.
Add beans, tomatoes, stir.
Add remaining spices, stir.  Season to taste.  Re-add some of the rendered fat if the chili gets too “tight”.
Simmer at least 30 minutes.

Alternatively, I’ve just marinated the meat, then cooked it on it’s own.  Then I take the meat our, leaving the fat behind, and saute the vegetables till softened.  Then remove any excess fat, reserving it in case it gets too dry.  Add the tomatoes, beans and spices, season to taste and simmer minimum of 30 minutes.

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