*** Week of 10-20-14 slacker thread ***

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Quote Originally Posted by Borla View Post
Quote Originally Posted by 87f383 View Post
Can the rest of us losers at least get chili recipe?

Its getting to be chili weather.


I usually double this recipe. I also wander down the aisle of the Mexican grocery store and pick up 3-5 additional types of peppers (half the time I don't even know what they are ) and add them too. Just make sure that you taste a tiny piece of the pepper first so that if it is something retarded like ghost pepper you only add one. If it is mild, I'll add 2-4 of each random extra pepper.

3 lbs ground beef
1 large onion
3-4 cloves garlic, pressed
1 habanero pepper
1-2 manzano peppers
2-3 large poblano peppers
7-8 serrano or cayenne peppers
2 cans chipolte peppers
54oz canned red kidney beans
20oz Hunts whole tomatoes in tomato juice, juice and all
16oz beer
1.5 tbl brown sugar
2 tsp Mexican oregano
2.5 tbl cumin
1.5 tbl kosher salt
3 tsp black pepper
1.5 tsp cayenne pepper powder

Wear rubber gloves to cut up the peppers. Seriously. Dice them as small as you reasonably can, especially the hotter ones.

Brown the meat with nothing else in the pot, once it is about 80-90% of the way brown, drain it. Add in the spices and seasonings and finish browning it. Then add in the peppers and onion, and start stirring it all up. Five or ten minutes later throw in the beer. It doesn't really matter what kind, just know that really hoppy beers or really fruity beers might add a tinge of that flavor to the end result. Once all of that is added in, throw in the beans and the tomatoes. If you want to quarter the tomatoes, that's fine. I usually use a wooden spatula to stir all of this, and I'll just chop them in half with the spatula as I see them while stirring.

Once you have all the ingredients in, get the heat set just right for it to barely simmer. You don't want it boiling, but you want it hot enough to bubble just a touch. Let it do that for at least three hours, stirring every 30-45 minutes. Make sure you check on it so it isn't ever boiling too hot.

After that, it is good to go. But honestly, I've found it is way better if you make it, throw the entire pot in the fridge, then slowly bring the entire pot up to a simmer again the next day (obviously stirring along the way occasionally), THEN serve it. Something about cooking it, then letting it all cool together really gets all the flavors to mingle just right.
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