Chili

Chili

In my mind, the perfect chili is something with alot of meat, a sparse amount of beans, and little to no heat. Sadly for me, this recipe follows everything, except for the heat part. This chili has a creeping heat, that lingers for about 30 seconds and then disappears.

Also, this chili is prepared with Chicken Stock, as opposed to massive amount of tomato products, resulting in a cleaner tasting chili.

For the Misenplace:

Chop 1 large white onion into large pieces and mince 2 cloves of garlic.

Deseed and chop 1 Poblano (Anaheim)chili into medium size pieces, discard seeds.

Chop finely 2 chipotle peppers. You can usually find these in a can, located in the Spanish section of your supermarket.

For the recipe:

heat a large saute pan, add 1lb of 85/15 ground beef and 1lb of 80/20 ground beef. Please try to use this ratio, it’ll make your chili have a meatier taste. Cook the meat until partially browned, but you can still see spots of pink.

Now add the Onion, Garlic and Poblano peppers and cook for about 10 minutes or until the peppers and onions begin to soften and turn translucent. Also, season with kosher salt, and freshly cracked black pepper. This is the only time you will add salt to this recipe.

Add 1 packet of Mccormicks Chili seasoning and 1 tablespoon of chili powder, cook for 3 minutes.

Add 2 cups of chicken stock or broth, 2 small cans of diced tomatoes with green chilis. (the famous Rotel brand, found near the taco section in your supermarket works just fine) and the chipotle chili.

Add 1 small can of small red beans and Cook for about 1 hour, or until the chili is at your desired thickness. If you want this very thick, you may have to cook for quite a bit longer.

Serve hot, with plenty of cheddar cheese, green onions and jalapeno.

Some notes:

  • You can use turkey as a substitute, but do not use chicken. it dries out too much.
  • I don’t like the idea of using kidney beans in chili, stick with small red beans.
  • Please don’t add cumin, leave it out, you’ll thank me for suggesting this..
  • Be careful with the salt, we are reducing liquid, which will concentrate the flavors you have spent a good deal of time creating. Too much salt can and will ruin this recipe.
  • If you are a fire breather, increase the chipotle peppers from 2 to 4.
  • Just F.Y.I. my stove top light burned out right as I was starting this recipe, so I had to move the pan to the table to take progress photos.
  • After browning the meat, you can choose to pour off the fat from the meat, but, why would you want to do that? 😛
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