Got some chili going today. I had a couple of chuck roasts and a whole bunch of peppers from the garden that I needed to use up. Jalapeños and Anaheims, to give a good balance of flavor and heat. I mixed it up on my normal method and used the peppers instead of chili powder .....
For the heat/spice base:
8 (1/2 size, quite small) Red jalapeños
8 anaheims
4 green jalapeños
2 red bell peppers
8 cloves garlic
1 onion
1 tbsp cumin
1 tbsp olive oil
I charred the peppers, garlic, onion. Then skinned and deseeded the peppers. Tossed it all in a bowl and used the immersion blender to create a purée that I allowed to sit in the fridge overnight.
The meat
6 lbs of choice chuck roast
I dry brined that yesterday and let it sit in the beer/meat fridge overnight. Today, before going on the Hasty-Bake, I hit it with some BBBR. Put it on the Hasty-Bake at about 250F with a nice chunk of red oak and cooked it until the IT was about 155-160 and it had a good bark going. Then pulled, cut out the big hunks of fat, cubed it, browned it. I smoked 1/2 onion while I was at it.
The chili - all the quantities are "about" cause I eye balled it all
the smoked meat
6 slices of my maple-whiskey bacon
2 tbsp paprika
2 tbsp cumin
1/2 onion, smoked, chopped
4 cloves garlic, crushed
25 tortilla chips, crumbled
2 oz bakers chocolate
2/3 bottle red wine
24 oz beef stock
2 cans diced tomatoes
I use the biggest enameled Dutch oven Costco sells in the Kirkland brand
fry the bacon until fat is rendered, but not too crunchy
chop and reserve bacon
cook onion in bacon fat until wilted and translucent
add garlic and cook about 2 minutes, don’t let it burn
add paprika and cumin, stir into bacon fat, cook about 1 minute until aromatic
add some wine, deglaze the pot
added 1/2 my pepper purée
added the meat
Covered with wine and beef stock
stirred in the bacon, chocolate, chips and tomatoes
Bring it to a boil so the chili knows who the boss is, then down to a simmer and let it cook until meat is tender and all the flavors incorporate .... 3 hours, give or take. As it is cooking, I’m going to add more of the pepper purée as needed to get the spice profile I want.
Serve with crusty bread, red wine and a salad ..... if people insist, put out some chopped onions, jalapeños, grated cheese, sour cream .... but why would you do that? I don’t get it.
My wife says it already has great flavor, and it’s only been cooking about an hour.
For the heat/spice base:
8 (1/2 size, quite small) Red jalapeños
8 anaheims
4 green jalapeños
2 red bell peppers
8 cloves garlic
1 onion
1 tbsp cumin
1 tbsp olive oil
I charred the peppers, garlic, onion. Then skinned and deseeded the peppers. Tossed it all in a bowl and used the immersion blender to create a purée that I allowed to sit in the fridge overnight.
The meat
6 lbs of choice chuck roast
I dry brined that yesterday and let it sit in the beer/meat fridge overnight. Today, before going on the Hasty-Bake, I hit it with some BBBR. Put it on the Hasty-Bake at about 250F with a nice chunk of red oak and cooked it until the IT was about 155-160 and it had a good bark going. Then pulled, cut out the big hunks of fat, cubed it, browned it. I smoked 1/2 onion while I was at it.
The chili - all the quantities are "about" cause I eye balled it all
the smoked meat
6 slices of my maple-whiskey bacon
2 tbsp paprika
2 tbsp cumin
1/2 onion, smoked, chopped
4 cloves garlic, crushed
25 tortilla chips, crumbled
2 oz bakers chocolate
2/3 bottle red wine
24 oz beef stock
2 cans diced tomatoes
I use the biggest enameled Dutch oven Costco sells in the Kirkland brand
fry the bacon until fat is rendered, but not too crunchy
chop and reserve bacon
cook onion in bacon fat until wilted and translucent
add garlic and cook about 2 minutes, don’t let it burn
add paprika and cumin, stir into bacon fat, cook about 1 minute until aromatic
add some wine, deglaze the pot
added 1/2 my pepper purée
added the meat
Covered with wine and beef stock
stirred in the bacon, chocolate, chips and tomatoes
Bring it to a boil so the chili knows who the boss is, then down to a simmer and let it cook until meat is tender and all the flavors incorporate .... 3 hours, give or take. As it is cooking, I’m going to add more of the pepper purée as needed to get the spice profile I want.
Serve with crusty bread, red wine and a salad ..... if people insist, put out some chopped onions, jalapeños, grated cheese, sour cream .... but why would you do that? I don’t get it.
My wife says it already has great flavor, and it’s only been cooking about an hour.
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