From: "Shane Ludwig" <recipelists@wru.org>
Date: Jan 15, 2014 11:52 AM
Subject: Re: [recipes] RE: Forwarded message from user
To: <recipes@yahoogroups.com>
Hi Gary,
I'm afraid my "recipe" is a fairly standard ground beef one, but it's really popular with friends. For me personally, I just add cheese and sour cream, but when serving for guests I put out a variety of toppings (diced fresh onion, pickled jalapenos), and a selection of hot sauces - Cholula, Tabasco, Sriracha, Sambal Oelek - for those who like a bit more kick to the chili. I like a nice thick chili.
Forgive the formatting; I made notes one time early on as to what I'd done, so here they are. Measurements are approximate, and mine is never twice the same. Play with it as you like. There's usually a couple bay leaves in there. There's almost always paprika (pimentón) in there - sometimes dulce (sweet), sometimes picante (hot).
Sometimes I add a couple squares of really super dark chocolate to melt in at the end. Sounds odd, but it works (chocolate and chilies go well together).
Sometimes some chopped fresh jalapenos with the celery and onion. Sometimes some chopped chipotle if I want a smokier tone. I don't usually put sugar in my chili - pretty much never in fact. I do frequently add some ground coriander seed. Instead of the big can of diced tomatoes, I usually now add a large can of crushed tomatoes, and then a drained smaller can of the diced. Some garlic in there, too, added just before the tomatoes. Oh, and I now usually do a bit of tomato paste instead of the tomato sauce listed below.
For the chili powder it's usually a mix of various types. I get mine at the Mexican and Indian markets. Usually some ancho powder in there.
Usually the meat is ground beef because that's what I have on hand, it's cheaper, and I just prefer it. However, I have found myself with a bunch of stew meat and done pretty much the same thing using that, seasoning and browning the meat in a bit of oil, removing it to do the onions and celery, then adding it back in with the liquids. Simmer it until the meat is done and tender.
Last time I made this, I had a couple of beers open for someone to taste, and they didn't like either one, so I poured a bit of each for moi :-) and the rest of both went into the chili. I just left out the the water, used tomato paste instead of sauce, and then at the end it was still a bit thin for my liking, so I sprinkled in some plain fine bread crumbs and stirred em through - they completely dissolved and thickened it up and no one was any the wiser. :-D Oh, you can use masa corn flour instead of white flour at the beginning if you like, also.
Like I said, never twice the same. :-D Right, on with the notes for the basic "recipe"...
Dumped about 3 lbs beef in my 6qt dutch oven, mashed it out flat. Sprinkled it with salt, pepper and garlic powder. Flipped it over and did the same again. Browned it over medium heat until nicely cooked, chopping it up as it went. This gave me a good bit of fat. Threw in a couple big heaping serving spoons full of flour. Stir, stir, stir. Let it brown a bit.
Next in went 3 large stalks celery, minced in the mini-chop, followed by 1 humongous maui sweet onion (you could have knocked someone out with this thing), which had been given the same treatment. Stir in well, let it cook a couple minutes. Added 1 28oz can petite-diced tomatoes, juice and all. Cooked that a couple minutes.
Scraped the bits off the bottom, and stirred in 2 cans beef broth, along with 1 big heaping tablespoon of cumin powder, 6 heaping tablespoons chili powder, a good sprinkling of black pepper, a sprinkling of cayenne pepper, 1/2 tb of mexican oregano, 1 8oz can plain tomato sauce and 1 same can of water. Stir, stir, stir. Covered it and now I'm going to let it simmer for a couple hours over low heat.
Anyway, that probably wasn't much help, but maybe it will give you some ideas...
-Shane
On Jan 14, 2014 at 09:38 AM -0800, The One wrote:
> Does anyone have a good recipe for Chili?
> I'm in a Chili Cook off for Super Bowl Sunday and looking for
> something that will get everyone's attention.
> Thank you...Gary
Shane Ludwig recipelists@wru.org
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