God Bless you Mystery Chili cooking DISer!

[MsLeFever]

A long time ago, at least 6 months....

A diser posted a recipe titled "Chili to die for". Well, it sounded fabulous but we lived in the sticks where a variety of hot peppers were NOT to be found.

Fast forward, we move to Pittsburgh, I pull up the recipe from my files and DH cooks up a batch - glory, glory!!

If the original recipe creator is reading this - you are a chili God!

 

[Pooh67_68]

I love chili, care to share the recipe? PLEASE

 

[chell]

I would love to see the recipe too.

 

[MsLeFever]

Here it is - again I have to say that this ISN'T my recipe - if it is yours claim it!


3 pounds beef stew meat chipped into smaller pieces
3 pounds country style pork ribs chipped into small pieces
3 pounds chorizo sausage casing removed
6 to 8 Dried Ancho Chilis remove seeds tear into pieces blend in mixer with a little water to make a paste
6 to 8 Dried Chipolte Chilis done as above
3 to 4 fresh jalepenos chopped
3 to 4 fresh anahiem peppers chopped
3 to 4 habeneros chopped
3 to 4 bell peppers chopped
3 to 4 onions chopped
3 to 4 pablanos chopped
chili powder
cumin
1 bottle Shine Bock beer
two squares unsweetened chocolate
salt and pepper
tomato sauce
tomato paste

Gray off all the meat, put in pot. Add tomato sauce and paste, Add chili powder and cumin, salt and pepper. Add water if needed. The secret is you want to serve this stuff with meat in every bite so gauge the sauce, paste and water to not get the mixture to soupy. Simmer for 1 to 2 hours.
At htis point add the fresh ingrediants, and the bottle of beer. simmer for 20 to 25 minutes. You want to still see the fresh stuff and not have it turn into mush so be careful. 10 minutes before serving melt the chocolate squares into the Chili. Taste and adjusts seasonings, Take it to the judges.

 

[nwdisgal]

That recipe has some kick to it, and the chocolate to bring out the flavor of the chilis!

 

[ChrisnSteph]

How do you "grey off" all the meat?

 

[nwdisgal]

How do you "grey off" all the meat?

Hmmm. Maybe grey is the new brown? I'm guessing they want you to saute the hamburger meat until there is no longer any pink left to the meat. Technically hamburger meat takes on a grey cast when it's cooked.

 

[mudnuri]

How do you "grey off" all the meat?

LOL i was just going to ask that same question, glad you did...

I can ask DD9 when she gets home maybe emeril or Rachel have "grey off" meat before?

Brandy

 

[Pop Daddy]

why dont you just cook us some

 

[MsLeFever]

why dont you just cook us some

It's in the fridge and Pittsburgh isn't that far away - come on over!

I do think that greying the meat must be the same as browning (but it sounds kinda yucky).

Believe me - this chili rocks! BUT if you make it use plastic gloves when you cut up the peppers. My DH didn't do that the first time and the screams when he took his contacts out woke up the house!

 

[RobinMarie]

How spicey does the chilli taste? I love chilli but will be the only one eating it if it's too spicey.

 

[LoraJ]

9 pounds of meat? That would last me a month.

 

[brerrabbit]

Wow, its nice to know someone used my recipe. Glad you enjoyed it.

 

[Pooh67_68]

9 pounds of meat? That would last me a month.

Freeze it.

 

[brerrabbit]

The recipe is what I used in Chili Cook Offs, so thats the reason for the 9 pounds of meat. You can adjust it back to 1 pound of each and ease up on the peppers as well. Whenever I make it I really don't follow a recipe but just use the list of ingredients and adjust it to whoever is eating it. The greying of the meat basically sounds gross but is the best way to explain what to do. You don't want to brown it because if you do you might over cook it. Chili should always be made with the tougher cuts of meat because since it cooks so long if you used better meat it would fall apart and you would have Chili mush.

 

[RobinMarie]

Makes sense, backing off on peppers. I am looking forward to trying this, thanks for posting the recipe and thanks to the recipe owner!

PS - did you win the cook off?

 

[ahutton]

Hey - I have a short cut for you. In many stores in the section where they sell the cans of cut green chilis and such, there will be canned chipoltes in adobo sauce. That means you don't have to turn the dried adobos into paste, or reconstitute the chipoltes.

Alton Brown has a similar recipe (the episode is called The Big Chili) that is similar less the chorizo and tomato sauce/paste. Instead he adds a jar of salsa, and uses 2 pounds stew beef and 1 pound of stew pork and we leave out any habeneros - they make it too hot for the kids and I to eat.

 

[brerrabbit]

I won my companies Chili Cook Off two years in a row. I transferred to a different location this past year and was unable to defend my title this year.

 

[Jennifer S]

I would love to make this but it sounds like too much work.

 

[MsLeFever]

I won my companies Chili Cook Off two years in a row. I transferred to a different location this past year and was unable to defend my title this year.

I'm so glad that you found this thread! Thanks again for sharing your great chili! My husband has made it twice now. The first time he made 1/3 of the recipe but we ate it up in just a couple of days. This time he went whole hog and I'm betting that it still won't last for long.