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johnc
Senior Member
Username: johnc
Post Number: 807
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 8, 2010 - 11:27 am: | 
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Prize-Winning Chili (Improved Version)
by John Carlson (Posted on Recipe Quest 02/08/10)
Meat:
1 lb. pork (e.g. pork shoulder) cut into large chunks (some fat and "gristle" removed)
1 lb. steak (inexpensive cut, e.g. round steak--or one or two steps better--suitable for long cooking) cut into 1/2" x 1" strips.
1 lb. "chili grind" (or re-chopped stew meat if chili grind not available)
1 lb. 80/20 or 85/15 ground beef
Produce:
1 med. red or yellow onion, chopped
4 or 5 cloves garlic, minced
Fresh Chiles/Peppers:
2 Poblanos (seared to black, steamed, peeled, seeded, cut into 1" pcs.)
1 or 2 Anaheims (seared to black, steamed, peeled, seeded, cut into 1" pcs.)
1 red bell pepper
1 green bell pepper
1 or 2 serranos, seeded and finely chopped (optional--can make this "too hot" for some people along with the Chiles en Adobo)
Seasonings:
2 Wick Fowler Chili Kits
Salt
Pepper
Lemon pepper
Ground New Mexico chiles
Other Stuff:
Beef broth or stock
2 small cans tomato sauce
1 or 2 cans large diced tomatoes, drained
Cooking oil (Canola, peanut, whatever)
Worchestershire sauce
2 or 3 Chipotles en Adobo, finely chopped
2 sm. cans chopped green chiles (eg: Hatch or El Paso brand)
Keeping them separate from each other, season all meats with salt, pepper, lemon pepper, ground New Mexico chiles and Worchestershire sauce (allow to sit for at least twenty minutes to absorb flavors). Meats can also be pre-seasoned in the order that they will be added to pot: pork, steak, chili grind, ground beef.
Heat oil in a large skillet and begin warming a large stock pot.
Sear pork chunks on all sides and add to stock pot. Add enough beef broth or stock to cover pork a little over halfway.
Add half of one of the packets of "Chili Powder" and one of the packets of dried garlic and onion from the Wick Fowler Kit.
Bring to a boil, reduce heat, cover and let simmer for at least thirty minutes.
During this time, If you haven't already done so, you can roast and prep the chiles and bell peppers, prep the onion and garlic, and sear the rest of the meat in sequence: Steak, Chili Grind, Ground beef.
After thirty minutes, pull out the chunks of pork, cut them down into more "bite-sized" pieces, return to stock pot.
Add the other meats to the stock pot if they have been seared--or after you have seared them. Mix well.
Add the rest of the first packet and the entire second packet of chili powder plus the oregano/cumin and paprika (everything else from the Chili Kits except for the salt, the cayenne pepper and the masa.) Mix well. Add the fresh onion and garlic (you can sweat them before adding if desired). Add more beef broth--(about 1-1/2 to 2 cups) and the two cans of tomato sauce. Bring to a boil, reduce heat and simmer for about thirty minutes. After this, add the fresh chiles, the chopped green chiles, the tomatoes and the chiles en adobo. I usually add a little more cumin (comino) and dried Mexican oregano. Mix well and simmer over very low heat, covered, for an hour or so. About 15 minutes before ready to serve, mix one or both of the packets of masa with warm water to create a smooth, flowable paste and add to pot. Stir in well and allow to cook for the last period of time.
Serve with tortillas, or cornbread and with rice and/or beans (black beans or pinto beans) and grated cheese on the side.
A dollop of sour cream is pretty good with this too. |
bean
Senior Member
Username: bean
Post Number: 3289
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 8, 2010 - 2:57 pm: |
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Interesting about the pork, we made a new recipe for yesterday (Super Bowl) using ground pork. I’ll post shortly. I do like a nice New York strip grilled and added to chili, a nice slow simmer.
Another to add to my To Try collection. |
johnc
Senior Member
Username: johnc
Post Number: 809
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 9, 2010 - 8:34 am: |
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Tomatillos. I left out the tomatillos.
About three of them, quartered.
Added at about the same time as the roasted peppers.
Can be sweated in skillet before adding.
Note: One can of the tomatoes can be Rotel tomatoes (to kick up the heat half a notch). |
bean
Senior Member
Username: bean
Post Number: 3295
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 9, 2010 - 9:04 am: |
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I like the sounds of those in the chili! |
johnc
Senior Member
Username: johnc
Post Number: 816
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 9, 2010 - 2:25 pm: |
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I definitely prefer the sound of tomatillos in chili to the sound of beans.
Not to mention the "atmospheric effects" . . . =) |
johnc
Senior Member
Username: johnc
Post Number: 817
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 9, 2010 - 2:27 pm: |
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A close cousin of "Chili" is "Pork Posole" . . .
Have I already posted that recipe in here?
(It's good for using up the other half of the pork roast that you don't use in the chili, most of which has been frozen for future enjoyment). |
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