Servings
6 s
Ingredients
- 2 pounds Pork roast cut into 1" pieces
- 2 pounds Cheap ground beef (You'll need the fat. This isn't health food)
- 1/2 cup GOOD chile powder (Your local supermarket brand tastes like cardboard)
- 1 HUGE onion; roughly chopped
- 1 Head garlic; minced
- 8 New Mexican green chiles; roasted; peeled, seeded, chopped
- 1 tablespoon Hot Hungarian paprika (This is legal. Paprika is a chile.)
- 1 tablespoon Ground cumin
- 4 Beef boullion cubes
- 1 can (28-oz) crushed tomatoes (Dont' worry. You won't even know they are there.)
- 1 Bottle amber Mexican beer (Dos Equiis; Noche Buena, or any Oktoberfest will do.)
- 1/4 cup Bourbon (This is one of those things that just happened.)
- 2 Squares bitter baker's chocolate (Not as weird as it sounds.)
- Salt to taste
Directions
- From: Kit Anderson
- I grew up all over the place and was introduced to hot food at a young age.
- My wanderings took me to Texas for a while.
- It was there I learned that true chili is not some form of bastardized spaghetti sauce or that abomination eaten with zeal in Cincinati.
- Chili is basic food.
- It is, in fact, one of the four food groups along with coffee, bagels, and beer.
- Meat, onions, chiles.
- What could be simpler, right? But then why is the perfect chili recipe so ellusive? Well, I’ll tell ya.
- It’s because people get too far away from the basics and mix in influences from cultures that have no business making chili.
- Cultures like New York and that large flat area between Pittsburgh and Denver.
- There are two styles of chili; Texas and New Mexico.
- Bad Attitude is from Texas.
- One aside.
- Watch the spelling.
- C-H-I-L-I is make with chile.
- C-H-I-L-E is (1) God’s greatest gift to humans, (2) a country named after our favorite fruit, and (3) how mothers pronounce, ” Chile! Gitchyer butt over here!” This recipe comes from years of Friday afternoons dedicated to cards-beer-blow-off-steam sessions while at dental school in south Texas.
- We used venison and pork, but any vertabrate is fine.
- (Armadillo is not allowed in Texas as it is the Official State Critter and has been granted asylum from the chili pot.
- ) Vegetarian chili? Is that like jumbo shrimp? Military intelligence? Legal ethics? Painless dentist? Chili is not supposed to be blow you head off hot.
- I have two criteria for proper heat.
- (1) I should sweat under my eyes.
- (2) I should be able to eat the whole bowl without stopping to cool off.
- There is supposed to be a lot of chile flavor and no tomato flavor.
- This can only be had through high quality chile powder and fresh roasted peppers.
- To bean or not to bean? That is the question for people that like to discuss things like the meaning of life.
- Or how many angels can do the Cotton Eyed Joe on the head of a pin.
- Or is there a limit to Deion $anders’ ego.
- If you are going to bean, pintos and black are good.
- Kidney beans are a sin.
- In time, this recipe has taken on life of its own.
- It has been know to change major weather patterns, cement faltering relationships, depose minor dictatorships, and affect the outcome of the Superbowl.
- Remember to use its power for good.
- Sautee 1/4 of the garlic and onions until translucent.
- Add 1/4 of the meat, chile powder and brown.
- Salt the meat while cooking.
- Put into your chili pot.
- Cast iron is best.
- Repeat until all the meat is done.
- Put the rest of the ingredients in you chili pot and simmer for for a hour.
- As in any recipe, the amount of ingredients is variable.
- Add more of anything you want, especially chiles.
- You now have the power.
- Use it wisely.
- The eyes of Texas are upon you! CHILE-HEADS DIGEST V3 #031 From the Chile-Heads recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.