RECIPE POSTED BY THEODORE ALTON MCELROY
1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.
Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish
No comments:
Post a Comment