Judicial Misconduct Chili

  1. 3 tbsp Oil rendered from suet (or bacon drippings)
  2. 2 lbs Round steak, extra lean (or flank steak), cubed
  3. 1 lb Pork shoulder, extra lean, chili grind or cubed
  4. 1 lb Linguica or andouille sausage, chopped fine
  5. 3 Purple onions, large, chopped small
  6. 3 Walla Walla Sweet Onions
  7. 6 Garlic cloves, finely minced
  8. 2 cup Green Chiles, chopped
  9. 2 Green peppers, chopped small
  10. 2 Red peppers, chopped small
  11. 2 Celery ribs, minced
  12. 1/4 cup parsley, minced
  13. 8 tbsp Chili powder
  14. 2 tbsp Cumin, ground
  15. 2 tbsp Spanish sweet paprika
  16. 2 tbsp Oregano, dried (preferably Greek)
  17. 4 Red peppers, dried (or 2 tbsp crushed)
  18. 2 tsp Black pepper, freshly ground
  19. 1 tsp MSG (Accent)
  20. 2 tsp Salt
  21. 1 tsp Coriander (crushed or ground)
  22. 2 tbsp Maggi Seasoning
  23. 1/4 cup Tiger Sauce
  24. 16 oz Beef broth
  25. 2 cup Tomato sauce (15 oz. Each)
  26. 1 cup Tomato paste (12 oz)
  27. 1 cup Italian plum tomatoes, whole, diced
  28. 2 tbsp Masa Harina (or flour)
  29. 1 lb Black beans (optional), soaked overnight
  30. 1 Beer from a good microbrewery
  31. Walla Walla sweets, diced, for garnish
  32. Monterey Jack cheese, shredded, for garnish
  33. 3 lbs Ground beef, the leanest, chili grind
  1. Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours).
  2. In the meantime, heat 2 tbsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve.
  3. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat.
  4. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille).
  5. Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer.
  6. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed.
  7. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth.
  8. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases