Saturday, January 31, 2015

Super Bowl Time Means Chili

Time again to make a big bowl of red for the throng that gathers around each year at Roland's house to commiserate while the drama of the Super Bowl plays out.   There will be other meats, and there are vegetarians in the mix, so there's no point to try and please or serve everyone.
For man events, like the Super Bowl, it's time for a big bowl of meat chili, of that Texan chili con carne origin sort, the kind that doesn't have beans in it.  An arrangement of side fixings is always fine, the sour cream, cilantro, chiles and cilantro, but the core of this dish is meat and spice.
For several years, I've consulted the Terlingua chili cook-off recipes for content and technique, yet never quite mimicking them.  Drawing concepts is useful, but it's more fun working on your own style.

This year, I included a step of letting the chili settle for a bit mid-way through the cooking process, and I did notice the flavors develop pretty well prior to rekindling the fire afterwards.  I think I'll keep this chili setting practice in the next batch as well.

I did use the pasilla oaxaqueña for my primary chile-based heat/piquante source in this dish, but you can definitely use dried, ground chipotles as well, if that's easier to find.  If neither is possible, then you can put some cayenne and dried or liquid smoke in to emulate the smokiness and heat that would be provided by the pasillas or the chipotles.

One other note - the fried onions and garlic.  These are dried yet fried onions and garlic and the amounts listed or for the onions and garlic in this final desiccated, fried state.  You can definitely take shallots and garlic and fry them till they are just browning (not burnt) and the pull them out on paper towels and let them dry out.  If you don't want to take the time to do that, there are Asian groceries (Indian, Korean, Japanese, Chinese) that sell tubs of fried garlic or onions.  Don't put the fried onions and garlics into the pot if they're still oily.  Chili should not have superfluous fat in it.

  • 8-10# chuck roast, chili grind (that's cubed at about 1/2" on a side) and trimmed of fat
  • 3 Tb oil/suet (potentially a couple more Tb oil) - could use bacon fat, too.
First Liquids
  •     24 oz. beef stock
  •     28 oz. chicken stock
  •     29 oz. tomato sauce
First Dump
  • 6 Tb. Fried red onions
  •           4 Tb. Fried garlic
  •          2 tsp beef bouillon
  •          6 Tb. Chili Powder (New Mexico chiles)
  •          1 Tb pasilla oaxaqueña powder (or dried chipotle powder)
Second Dump
  •      6 Tb. Fried red onion
  •      4 Tb. Fried garlic
  •      1 Tb unsweetened cocoa powder
  •      3 Tb Cumin
  •      6 Tb Chili Powder (New Mexico chiles)
  •      1 1/2 Tb pasilla oaxaqueña powder (or dried chipotle powder)
Third Dump
  • 6 Tb. Chili Powder (New Mexico chiles)
  • 1 Tb..Cumin
  • 1 Tb pasilla oaxaqueña powder (or dried chipotle powder)
  • 1 Tb unsweetened cocoa powder 

  1. In a 12 quart pot brown Core ingredients in a single or slightly above single layer.  Should take 3 or 4 batches given the amount of meat.  After each batch, remove meat, potentially add another Tb of oil for next batch.  When all batches are done, remove all grease from pot with a paper towel. 
  2. Add First liquids and bring to a boil.  Once boiling, add First Dump and cook for 10 minutes.
  3. Add drained meat with slotted spoon and drop temperature to simmer for 35-45 minutes, covered.
  4. Turn off heat and let sit for an hour. 
  5. Bring back to a boil then add Second Dump. Reduce heat and cook for 15 minutes.
  6. Add Third Dump and cook for 15 minutes.
  7. Add stock, and cayenne or hot sauce as needed.