Powderkeg Chili
Source of Recipe
the web
List of Ingredients
3 pounds chuck arm roast
1/3 cup bacon grease
2 cups chopped onion
1/8 cup cumin -- freshly ground
3 Habanero chiles -- dried, freshly ground
15 dried japones -- freshly ground
5 chipotle peppers -- dried, freshly ground
1/4 cup chili powder -- (1/4 to 1/3)
1 small can tomato paste
1 can beer -- budweiser, (12 oz.)
2 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon salt
3 beef bouillon cubes
water to cover
masa or flourRecipe
Cube chuck into 1" cubes and brown in bacon grease by batches in
skillet, then drain with slotted spatula and transfer to crock or dutch oven.
Saute onion in same drippings til transparent and transfer. Deglaze with
Budweiser and pour over meat. Add tomato paste and bouillon cubes and
stir until well combined with beef. Add remaining ingredients and stew
overnight on low heat. Crockpot should be on lowest setting, dutch oven should go
into a 200 degree oven. Thicken with masa or flour (@ 1/8 cup).
Heat comes out to about 5 on a scale of 1-10. If you want more heat,
add some more fresh ground habenero in the morning, after the chili is
done. The long stewing process really mellows the heat and has the effect of
giving the chili an "afterburn" or delay effect, and can be cumulative.
Fresh chile added after the long cooking period gives more of an "up
front" heat.
You can substitute water for the beer, and if you have to, you can
substitute 1/3 C. chili powder for the ground chili peppers, cumin,
garlic powder, and salt, but it will have alot less "kick"
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