By the way, if you're having a large group over to watch a game, this will feed the masses without a problem. It's filling, it's delicious and it'll sit in their stomachs comfortably.
Now my recipe is missing one traditional ingredient that most people believe should be in chili: Beans. Yes, no beans in this one and not at the request of my wife to cut down on the explosive flatulence. No, I just like it better that way... Why? Well have you ever had a chili at a restaurant that didn't have beans in it. I'll bet you haven't, because beans serve a great purpose in commercial chilis... filler. Beans are usually cheaper than meat. And we've all grown up with beans in our chili as our parents were stretching it out to feed the masses, so we'll accept beans in the chili without question.
I don't hate beans, I like adding them to all sorts of items, like burritos, other soups, casseroles and salads. But if you leave the beans out the chili, they don't dilute the other strong and delicious flavors. No bean chili allows the sweetness of the tomatoes, the mixture of the different type of meats and all the delicious spices to shine through. If you really like the taste of the beans, then feel free to add some to this recipe.
You can make a chili as bland or as spicy as you would like. If you've been reading for a while, you'll know that I'm a heat freak. But for the sake of all your taste buds, this recipe will be at the base level of spiciness, with very few items that will add any type of burn to your tongue. How much heat you put in your chili is COMPLETELY up to you. I've found that there are three different ways to do it in this chili, and it all depends on what would please your palette. First, you can add a little more cayenne pepper. This adds pure heat and the flavor is not as potent as the other two options. Second, you can add additional chipotle peppers and adobo sauce. Chiptole peppers are ripe jalapeno peppers that have been smoked and then, most often, packed in an adobo sauce. You can chop up a couple of peppers and add a teaspoon of the sauce, which adds a great smoky taste along with some very potent heat. Finally, you can add any other hot pepper you like. You can finely chop some serranos and saute them with the meat for a little spice. You could also mince up a couple jalapenos and add them in the middle of the process for a burn to help clear out your sinuses. Or finely chop ONE habenero (using the requisite swim goggles and rubber gloves to protect yourself), add it into the mix, and reach a level of heat that will corrode the lining of your esophagus.
If you have any leftovers, place them in serving size containers and take them to work for the next week. It will also freeze pretty well. Fill up a few small airtight plastic bowls and they'll survive in the freezer for up to a month.
No-Bean Chili
Serves 8-12
1 medium onion
1 small bell pepper
2 tablespoons oil
4 cloves garlic, minced fine
2 more tablespoons oil
1 pound sirloin steak, chopped into small pieces
1 pound ground pork or sausage
1 pound ground beef
2 28 oz can diced tomatoes
2 28 oz can crushed tomatoes
2 6 oz cans tomato paste
1 cup chili powder
3 tablespoons cumin
2 teaspoons cayenne pepper
1 1/2 teaspoons oregano
1 teaspoon paprika
1 teaspoon salt
1 chipotle pepper, chopped
2 teaspoons chipotle sauce (adobo sauce)
To add heat - choose one of the following - do NOT do all of the options unless you want to go to the emergency room or spend a very uncomfortable night in the restroom:
1 Alarm - Add 1-2 extra tablespoons of cayenne pepper and 1 tablespoon Mexican hot sauce with the other spices
2 Alarm - Dice 2 average size serrano peppers and saute with the onions and peppers. Also add two more chipotle peppers and some of the adobe sauce from the chiptole peppers (to your taste) when all of the ingredients are combined
3 Alarm - Dice 3 average size jalapeno peppers and add with the tomatoes.
4 Alarm - Dice 1 habenero pepper and one jalepeno, wearing the proper protection, and then add, seeds and all, with the tomatoes. And also add some of that adobo sauce as well when everything is combined. Add enough to your taste, if you have any tastebuds left.
------------------
Dice up the onions and the peppers. In the bottom of a large stock pot, heat the oil over medium high heat. Add the onion and the pepper and saute for about 3 minute until the onions begin to become translucent. Add the minced garlic and saute for 1 more minute. Remove to a bowl for the time being. Add the additional oil and all of the meat and cook until thoroughly browned. Pour the onions, peppers and garlic back into the pot and stir to combine.
Drain the excess liquid off of the diced tomatoes, then pour the diced and crushed tomatoes into the pot. Stir to combine. Next add the chili powder, cumin, cayenne, paprika, and salt and combined thoroughly. While the chili warms, chop the chipotle pepper and add it to the mix along with the chipotle (adobo)sauce.
Continue to cook over medium high heat until it begins to boil. After 10 minutes, reduce the heat to medium low and cook over medium-low heat (2 on a scale of 10) for another hour, stirring occasionally.
Serve in a large bowl and garnish with grated cheddar cheese and chopped onions.
So make a big batch and may you rule your local chili competition with an iron fist!!
No comments:
Post a Comment