Okay guys, just to show how much I love all you T-Nationer’s I’m going to give you all my secret recipe for my multi-award-winning chili. I’ve won six chili cook-offs with this stuff and I’ve beaten the head chefs from several well-known hotels and restaurants from the Bay Area with it, including the head chef from the Hilton in downtown San Jose (twice) and the head chef at the Marriott in Santa Clara. It’s a long recipe/process but trust me, it’s the best chili you’ll ever try.
Ingredients: tbsp=tablespoon, tsp=teaspoon for those not in the know
2.5 tbsp paprika, 4.5tbsp cumin, 1tbsp oregano, 4tbsp cayenne, 1tbsp dried chiles, 1tsp white pepper, 1/2tsp cinnamon, 1/2tsp brown sugar, 1/2tsp thyme, 1/2tsp salt, 1tsp garlic salt
5-6lbs. tri-tip, 1 yellow onion, 1 red onion, 1/4cup sweet onion, 2lbs bacon (not hickory-smoked, just plain bacon)
4 pasilla chiles, 2 anaheim chiles, 6 jalapenos, 6 habaneros, 6 cerranos, 2 poblanos, 3 shallots, 6 cloves garlic, 8 tomatillos, 8 tomatoes, 40oz. stewed tomatoes (I stew my own, but store-bought should be fine), 24oz. tomato paste, 24oz. Foster’s beer (any light-colored beer will work as long as it isn’t an ale and get two 12oz bottles since one will be added several hours after the first one), 1/2bar of milk chocolate, large sprig of cilantro, 16oz. tomato sauce, 4 additional chiles of your choice
Prepare chili powder (mix everything from paprika to garlic salt listed above in glass bowl)
Rub tri-tip lightly with the powder (save about 2/3 of the powder) and set aside at room temp.
Simmer the rest of the powder with 6-8oz of the beer until it thickens; refrigerate covered
Parch, peel, and de-seed all chiles (turn stove on broil and let the chiles sit on cookie sheet at about 450 degrees, rotate continuously until the skin is browned and begin to bubble up, remove from oven and wrap in damp paper towels, put in frig for up to 15 min then remove and peel skin off, pull stem out from top and slice open, scrape all seeds and rinds out
cut all onions into long strips and lightly grill for 5 minutes; set aside
dice the shallots, garlic and cilantro
cook all bacon until well-done, set bacon aside to dry and save all bacon lard in the pan
using bacon lard, sautee all the onions, garlic, shallots and cilantro; season lightly with salt and pepper
dice all the tomatillos and combine in heavy pot with the tomato paste and tomate sauce
add the onion mixture to pot
lightly sautee the chiles after they have been parched, peeled, de-seeded and chopped into 1/2" pieces
sear the tri-tip on grill and then smoke on very low heat for 10 min per side; dice into 1/2" cubes (the meat should still be bloody on the inside)
add everything to the heavy pot now (add the rest of the first bottle/can of beer as well), including all the bacon and bacon lard (crush the dried bacon into tiny pieces) and the milk chocolate-break the chocolate up into tiny pieces first
turn heat to high and add the refrigerated mixture of beer and chili powder
cut all the whole tomatoes into sem-large chunks (like you would for very chunky salsa or salad)
if needed in order to get a kind of watery consistency, add more whole tomatoes and tomato sauce
cook on high heat in heavy pot for 10-15 minutes, then at medium for 30 minutes, then simmer for 6-8 hrs (never cover the pot at all)
refrigerate for 8-10 hrs, remove from frig and simmer on low for 1 hr. Add as much of the other beer as needed if the chili is way too thick and add tomato paste and some mesa harina flour if too watery
after adjusting as needed, simmer for 1-2 more hours and serve
This shit takes forever to make and should be started about 24 hours before it will be served. I have the whole thing committed to memory so there might be a mistake in the steps that I wouldn’t have noticed until I was actually cooking it.
The parching/peeling of the chiles is probably the most important step. Removing the rinds will remove most of the heat from each chile, but with thirty total chiles there is still plenty of heat left and there will also be so many chiles that they add a great flavor without making it unbearably hot. Without scraping the rinds out, you could never get thirty chiles in there w/o ruining the flavor with too much heat.
Do not add beans. The beans only take away from the flavor of the other ingredients. True chili has no beans and has a shitload of chiles.
If anyone here makes this stuff, PM me and let me know how it went. I’m always open to suggestions and ideas. [/quote]
I’m glad I’m not the only one that makes chili without beans and uses chunks of meat. when the weather cools down into the 70’s or even low 80’s during the day I’m going to try this and I think I’ll make some using venison. have you tried this using venison or other wild game? we’ve got a few emu farms around here so maybe… [/quote]
I’ve made chili with bear meat (decent), venison (pretty good), rattlesnake meat (excellent), pork (turned out bad but I think I used the wrong type of pork), chicken (pretty good), duck (I used some mallard and pheasant after hunting; not good. great meat but not for chili) and coarse ground beef. I’ve only used the tri-tip for this particular recipe. It’s not real chili if the meat comes from anything other than a cow, as far as I’m concerned. Although if you can find yourself some rattlesnake meat at a decent price I’d recommend this if you want something other than beef. It’s really good and it’ll blow everyone’s mind when you tell 'em they’re eating rattlesnake meat. I’ve heard alligator meat is good too.
If you try my recipe I recommend just using the tri-tip. It takes so long to make it would fucking blow if you used something else and ended up with an inferior product after all that hard work. I use tri-tip because it’s an excellent cut, can usually be found on sale somewhere, and it’s actually a very lean cut as well.
Some people recommend scraping all the lard off the top of the chili when it rises up after refrigerating but that’s for fags. Just use a lean cut like tri-tip that still has a great flavor in and of itself. If you do use venison, you might want to cook it by itself and then add it to the chili after you reheat it post-refrigeration. It tends to get pretty gamey once it gets beyond medium-rare.
Sear it (after rubbing it up with more of the chili powder mixture) right before you pull the chili out of the fridge, dice it and then add it in. Rubbing it will give it some chili flavor and since it’ll be raw on the inside, the juices will mix with the chili once you dice it up and add it in, but since you’re only adding it an hour or two before serving, it will only get to med-rare texture in the chili and won’t get gamey.