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DON HENLEY'S CHILI




Source of Recipe


Unknown


Recipe Introduction


This is basically how I make mine, when I have lots of time & all ingredients handy. Otherwise I've been known to buy Wick Fowler's 3 Alarm Chili Mix, which inludes all these ingredients, minus the meat & beer!


List of Ingredients




1 case of beer of your choice (a six-pack will do, though)
4 pounds lean beef (I like to use a combination of 2 pounds coarsely ground and 2 pounds cubed)
3 medium onions, chopped
3 or 4 tablespoons vegetable oil or olive oil
2 eight-ounce or 1 fifteen-ounce can tomato sauce--(NOT tomato paste). Whole or chopped tomatoes will do if you can't find tomato sauce)
4 teaspoons salt
2 heaping teaspoons comino, also known as cumin, seeds or powder (it is best to grind seeds in a mocajete, i.e., a mortar and pestle)
6 or 8 cloves of fresh garlic, smashed or chopped
3 heaping tablespoons of chili powder
2 level teaspoons paprika 2 level teaspoons cayenne pepper 2 fresh jalapeno peppers (remove sees and chop--do not rub eyes)
4 level teaspoons oregano
1 level teaspoon ground coriander
1/2 teaspoon ground black pepper
1 teaspoon Tabasco sauce
2 or 3 heaping tablespoons masa (corn) flour. (If you can't get corn flour, regular wheat flour or ground yellow cornmeal will do.)


Recipe



Now, have a beer. If you have managed to round up all of the above ingredients, you deserve one. It will also help to give you the correct "attitude" for making chili.

In a large skillet, sauté the meat, onions and half the garlic in the oil until the meat is grey in color. Then, dump the meat, onions and garlic into a large pot with the tomato sauce. Rinse the tomato sauce cans with beer and pour it into the pot. Get yourself another beer.

Spread the meat evenly over the bottom of the pot. Add enough water so that the meat is covered by 1/2 inch. Add the remaining ingredients EXCEPT the four. (NOTE: The cayenne pepper is what more or less determines the fieriness of the chili. If you want hotter chili, use more. If you want milder chili, use less).

Heat all ingredients to a mild boil, turn the flame down IMMEDIATELY and simmer for at least one hour and 15 minutes, stirring occasionally to prevent sticking. Skim off excess grease as it rises to the top. Mix the flour with warm water to make a paste that is thick but pourable. Add this to the pot while stirring and simmer for another 30 minutes--or another three hours--it just gets better