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Thursday, February 4, 2010

Knock your socks off chili

I promised to post this yesterday, but never got to it. Still there is nothing that warms my soul more on a cold day. A good motto - Chili when it's chilly.

Larry’s Superbowl Chili


1 Lbs lean stew meat, chopped
3 Lbs ground chili beef
1 Lbs ground pork loin

Cajun Trinity
2 celery stalks, chopped
1 large Onion, chopped
1 large green bell pepper, chopped

Searing Seasoning
sea salt -- to taste
1 Tbs black pepper, fresh ground
2 tsp Creole seasoning
garlic powder -- to cover

Wet Ingredients
28 oz plum tomatoes, diced
14 oz tomatoes with green chili peppers, diced
12 oz beef stock
2 qt water, divided into 2-32 ounce amounts

Dry Ingredients
2 Tbl garlic powder
1 Tbl gumbo file'
1 Tbl fajita seasoning
2 Tbl Creole seasoning
1 Tbl tandoori
1 Tbl Jamaican jerk
4 Tbl brown sugar
2 Tbl cumin, ground
1 Tbl oregano, ground fine
1 Tbl paprika, ground
¾ Cup chili powder
2 Tbl cayenne pepper
6 clove garlic, minced fine
salt & pepper to taste.

Just in Case
¼ Cup corn flour

co-jack cheese, grated
mild cheddar, grated
onions, chopped
olives, chopped
jalapeno peppers, chopped
green onions, chopped
cilantro, chopped
lime, slices or wedges
sour cream

Optional additions
canned Beans (kidney, chili, white, lima, butter, pink, black, or whatever)
annatto (achiote)
maple Syrup


Heat a 10 qt stock pot or Dutch oven on high heat. Begin adding chili meat a little at a time, so as to not cool the pot down, once all of the ground meat is in add the trinity (onions, celery, and green pepper) when onions are translucent stir in the searing seasonings followed by the stew meat, stir again. When all of the meat is well seared reduce heat. Drain off half the fat.

Add all diced tomatoes and 32 ounces of the water. Stir well, bring to slow boil.

Stir in Dry Ingredients and chopped garlic. For a medium spicy chili only add half of the cayenne pepper, For spicier add all of it.

NOTE: Don't be scared of the chili powder, it's not hot with spice, but your chili will be bland if you don't use enough. The longer the chili sits, such as over night, the better it gets.

Add beef stock (or beer) to pot and stir in well. If needed, add the rest of water. Bring back to slow simmer.

Reduce heat to low, cover and simmer 1.5 hours, stirring occasionally.

If adding canned beans do so during the last half hour of cooking so they don't get mushy.

Adjust seasonings to taste.

NOTE: If thicker than you like, add more water. If too thin, whisk a couple tablespoons of masa flour with 1/4 cup warm water and stir the mixture in slowly until desired thickness is obtained.

Ladle up a bowl of chili and pile on toppings of your choice.

Note: Recipe may be cut in half if you prefer a smaller amount

Note: I use this recipe with the heat kicked up quite a bit by doubling the cayenne. It takes a real chili head to enjoy it. I refer to that variation is Esau's revenge an allusion to the biblical reference to Esau having traded his inheritance for a bowl of soup or stew.

In much of the world, where refrigeration is limited or nonexistent, a container of pottage is kept on the fire to keep bacteria from growing in it. New food is added to the pot as it is brought in resulting in a consistently changing hunters stew. This is probably what Esau was eating. As hot peppers have been introduced to the local culture they have frequently been incorporated into this stew pot resulting in some version of chili.

1 comment:

Anonymous said...

sounds sooooo good larry, and about the cold weather I am soooo sick of it, when are we all just going to move south lol dot