Thursday, October 14, 2010

Chili Cookoff

Time to get to work.

A little taste of what's to come...

2 Polbano Chili's (Flame Roasted, seeded & peeled)
2 Anaheim Chili's  (Flame Roasted, seeded & peeled)
2 Jalapeno Chili's  (Flame Roasted, seeded & peeled)
1 Habanero  (Flame Roasted, seeded & peeled)
2 Red Bell Peppers chopped
1 Onion chopped
1 head of garlic chopped

1 Lb of ground sirloin
1 lb of sweet italian sausage
1 lb of cubed chuck
1 lb of ground short ribs (I grind my own)

Handful of the following: Chili Pepper, Hot Paprika, Onion Powder, Garlic Powder, teaspoon of black pepper, couple pinches of salt, tablespoon of cumin & coriander

1 large bottle of lager (preferably coney island brewed)
1 cup of water
1 cup of stock
(2) 15 oz can's of san marzano tomato sauce
1 tube of tomato paste

Real simple: Sweat out all the vegetables.  Add beef in order (sirloin, cubed beef, sausage, and finally short rib).  Then add seasoning. Should begin to form a paste around vegetables.  Add tomato sauce & paste.  Mix together well. Add stock, water, and finallyl the beer.  Cover in your slow cooker or any large pot and cook it slow & low.  Cook for minimum of 2 hours or however long you like it.

Note - Chili is much better after you cool, refridge and reheat the day after.

Packs a good punch so if you're not into the heat..stay out of the kitchen;)


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