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Blue's Own Texas Style Chili

    7 lbs beef, trimmed and cut into 1inch to 2 inch cubes (they will break up
    during cooking) -- your choice of cut -- I like some amount of sirloin in there
    myself, but stewing beef works more than fine
    Approx 7 cups beef broth (4 14-1/2 oz cans)
    3/4 cup olive oil
    15 cloves garlic -- finely chopped
    3/4 cup flour
    1 bottle beer
    3 oz tequila -- if of legal age, 4-1/2 oz
    3 oz blackstrap molasses
    1 tablespoon Mexican oregano
    2 tablespoons cumin
    1/3 cup chili powder (to taste)
    1 dash ginger
    1 dash nutmeg
    1 tspn salt
    1 tspn ground black pepper
    1 tspn white pepper
    1 tspn cayenne pepper
    5 oz jarred hot jalapeno peppers and juice or equivalent quantity of sliced fresh
    hot jalapeno peppers.

    Place beef in a Dutch oven or similar large pot in the olive oil and cook low
    heat until browned Add 3 oz tequila and stir -- if using the legal age variant,
    drink the other 1-1/2 oz tequila Stir in garlic
    Slowly add a mixture of the flower and chili powder, stirring constantly to blend
    in evenly
    Add beer... stir
    Add molasses... stir
    Add cumin and oregano by rubbing them between the palms of your hands...
    stir
    Add peppers and remaining spices... stir
    Add all but one can (all but approx. 2 cups) beef broth, stirring.

    Bring to a slow boil for a 1/2 hour or so, stirring often, then lower heat and
    simmer for a while, stirring occasionally.
    Do not be worried if it sticks a bit to the bottom of the pan, just make sure to
    scrape those parts up when stirring (a wooden spoon is good for this)... those
    bits add flavor ;)
    At some point a couple of hours into the simmering when it's cooked away a
    good bit of broth, remove from heat and allow to come to room temperature,
    then place in fridge for a few hours until cold (if you are in a hurry, this step
    can be skipped, but I think it helps).
    Anytime within the next 12 hours after chilled, resume cooking over low heat.

    When nearly at chili-like consistency, add the remaining beef broth.
    Cook until at proper chili consistency again, and serve with rice.
    By the way, if you find chili, or any other spicy food too hot, try to resist the
    urge to douse the fire with water, eating bread will cut the heat much more
    effectively.


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