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Mad-Dog Meblin's Badland Chili Fantasia




Source of Recipe


Your Produce Man


Recipe Introduction


NOTE: You should start this chili a day or two before you plan to serve it. It doesn't take that long to prepare or cook, but the dry marinade needs to flavor for at least 24 hours.


List of Ingredients




2-3 lb. Beef Tenderloin (cubed-size of dice)
-can sub. your favorite cut of meat
2 lb. Premium Ground Beef
1 gal. Cherry Tomatoes
-can sub. ripe tomatoes or ripe roma or equal
amount of canned crushed tomatoes
2 Tomato sauce 12oz
1 cup Dried Black Beans
--can sub. 2 cans prepared black beans
3 ears Corn (kernels cut off)
--can sub. 1 pkg. frozen corn
3 ea Onions (red or yellow)
2 ea Bell Peppers (any or all colors)
--can sub. equal amount of anaheim chili
5-7 ea Garlic cloves (pressed)
1 bu Cilantro (minced)
1/2 cup Olive Oil
2 ea Jalapeno Pepper (minced)
1/2 cup Chili Powder
Salt to taste

Optional
Dried hot pepper flakes, tomato paste

Recipe



24 - 48 hours in advance:
· Mince cilantro leaves, jalapeno peppers, one onion and mix together. (You might wear thin gloves)
· Place cubed beef tenderloin in a mixing bowl and coat with 1/4 cup chili powder, pressed garlic cloves, minced cilantro, onion and jalapeno. Use your gloved hands to knead the spices into the meat. Place into a large (gallon) plastic zip-lock bag. Refrigerate.
· If using dried beans, cook them according to the directions on the package. Then refrigerate.
3 hours prior to serving:
· Rinse, clean and puree tomatoes in blender or food processor. Set aside in covered bowl.
· Cut one onion and one bell pepper into large (1"x1") squares.
· Cut corn off the cob
· Dice one onion and bell pepper into smaller pieces (about 1/4"). Set aside in separate bowls.
· Heat a large skillet (cast-iron is best) with 2-3 Tablespoons of Olive Oil.
· When a drop of water crackles, add the large cut onions and bell peppers. Salt to taste and cook until onions turn slightly translucent.
· Drain cooked onions and peppers and transfer to a large stew pot.
· In remaining oil, brown the ground beef, stirring and chopping with a spatula or wooden spoon until you have small pea-sized pieces.
· Add remaining chili powder as meat cooks.
· Drain meat and transfer to your large stew pot, stir in tomato puree and put onto a low heat.
· Using the ground beef oil, brown the corn kernels, then add to the large stew pot.
· Add beans. (Chili purists will forego this sin.)
· If using canned bean, drain the beans first.
· Brown small-diced onions and peppers, then add to stew pot. You'll use the skillet later, so set aside.
· Let chili cook slowly. Add cans of tomato sauce to suite your thickness preferences. To thicken it up, you can add a can of tomato paste. (Your Produce Man loves it thick.) To thin, you can add chicken or beef broth. Allow to cook for about two hours before you add the tenderloin.
· About 30 min. before serving, let's take care of the tenderloin. In the large skillet, heat another two Tablespoons of oil until "crackling" hot.
· Add tenderloin mixture in one quick move. Stir with wooden spoon. Salt to taste. DO NOT OVERCOOK.
· When brown, add to the stew pot, and cook for about 30 min.
· Dried chili pepper flakes can be added if the Chili tastes too tame.