Eddie's Award Winning Chili
A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.
A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.
- 8 ounces tomato paste
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 pounds ground beef
- sour cream
- 2 teaspoons ground coriander
- 2 cups tomato sauce
- 1 cup chicken stock
- 2 teaspoons freshly ground black pepper
- optional garnishes:
- 2 teaspoons granulated garlic
- 3 anaheim chiles roasted, peeled, chopped
- 3 poblano chiles roasted, peeled, chopped
- 12 ounces of bacon, cut crosswise into 1/4-inch strips and
- 3 tablespoons bacon fat (rendered from the bacon)
- 2 tablespoons vegetable oil (canola grape seed or your favorite)
- 2 red bell peppers seeds and ribs removed, diced
- 2 jalapeã±o peppers seeds and ribs removed, minced
- 2 yellow onions peeled and diced
- 1 head garlic, peeled and minced (10-12 garlic cloves, 6
- 1 pound boneless beef chuck, trimmed of fat and gristle,
- 1 pound sweet italian sausage casings removed
- 3 tablespoons chili powder (try using 3 different chili powders
- 2 teaspoons cayenne pepper (half this amount for less heat)
- 2 teaspoons granulated onion
- 2 teaspoons hot paprika (not smoked)
- 12 ounces of your favorite beer (i use an ipa because i lik
- 2 15-ounce cans kidney beans with juice
- 2 15-ounce cans pinto beans with juice
- 1 bunch green onions thinly sliced or 1 red onion, finely chopped
- shredded cheddar cheese or monterey jack
- Carbohydrate 33.5628549099173 g
- Cholesterol 99.9415824412173 mg
- Fat 30.1469782599298 g
- Fiber 7.97104431241159 g
- Protein 31.8235551118371 g
- Saturated Fat 11.1832481134183 g
- Serving Size 1 1 -12 (757g)
- Sodium 2530.81936299631 mg
- Sugar 25.5918105975057 g
- Trans Fat 3.11464579668818 g
- Calories 517 calories
Step-by-step
- Roast the Chilies: Preheat the oven to broil (500°F). Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
- Sauté Chilis and Aromatics: Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
- Brown the Meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
- Add Spices: Add the 3 tablespoons of chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
- Add the Rest of the Ingredients: Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
- To Serve: Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.
Eddie's Award-Winning Chili: A Culinary Journey
The aroma alone is enough to transport you – a rich, smoky blend of roasted chiles, savory beef, and subtly sweet spices. This isn't just chili; it's an experience. It's the culmination of careful preparation, a dance between heat and flavor, a testament to the power of simple ingredients elevated to extraordinary heights. And let me tell you, this recipe, passed down through generations (well, maybe just my family!), has been the star of countless gatherings, potlucks, and even, yes, award-winning chili cook-offs!
My love affair with chili began not in some fancy restaurant, but in my grandmother’s cozy kitchen. The air would always be thick with the delicious scent of simmering spices, a symphony of aromas that promised warmth and comfort. She taught me the importance of patience, of letting the flavors meld and deepen over time. It's more than just a recipe; it's a tradition, a connection to the past, and a delicious way to share love with those around you.
This recipe, however, isn’t just about nostalgia; it's about adaptability. Feel free to experiment with different types of beans, chiles, or even add a touch of chocolate for a deeper, more complex flavor profile. The beauty of chili lies in its versatility; it’s a blank canvas for your culinary creativity. Over the years, I've tweaked it here and there, adapting it to my taste and the ingredients available. Sometimes I use different cuts of meat, depending on what's on sale, sometimes I add a dash of Worcestershire sauce, sometimes a few smoky chipotle peppers in adobo sauce for an extra kick. It's a recipe that's evolved with me, becoming a true reflection of my own culinary journey.
But the core remains the same: the careful roasting of the chiles, the slow simmering that allows the flavors to deepen, the satisfying blend of textures and temperatures. It's a recipe that rewards patience and invites experimentation. So, gather your ingredients, put on some music, and prepare to embark on a culinary adventure. Whether you’re a seasoned chili chef or a complete novice, this recipe promises to deliver a bowl of deliciousness that will leave you wanting more. The best part? It's just as satisfying to make as it is to eat. The process itself is a relaxing ritual, a chance to slow down and appreciate the simple joys of cooking.
The first step is roasting the chiles. This isn't just about adding heat; it's about bringing out a depth of flavor that’s simply unparalleled. The process of carefully charring the skins, then letting them steam in a paper bag, mellows the heat and brings out a sweetness that perfectly complements the other ingredients. From there, it’s a matter of building layers of flavor. The sautéed vegetables form a fragrant base, the browned meats add a rich depth, and the spices create a complex and intoxicating aroma that will fill your kitchen with warmth and deliciousness. It’s a symphony of tastes and textures that come together in perfect harmony. Remember that the slow simmer is key; it's what allows the flavors to truly blend and develop.
So, what are you waiting for? Gather your friends and family, roll up your sleeves, and get ready to make a batch of chili that will become a new family favorite! It's more than just a meal; it's an experience. It’s a taste of home, a celebration of flavors, and a recipe for creating lasting memories. And that, my friends, is what cooking is all about. This recipe isn't just about the delicious result; it's about the journey, the process, and the satisfaction of creating something truly special from scratch. So, grab your apron, gather your ingredients, and let's get cooking! Let the deliciousness begin!
