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The Chile from Hell




Source of Recipe


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List of Ingredients





Yield about 3 Gallons


4 LBS POBLANO CHILE PEPPERS
14 LBS COARSELY GROUND RUMP OR BOTTOM ROUND
2 LBS BACON (Chopped into small pieces)
4 LBS DICED ONIONS
1 LB DICED BELL PEPPERS
1/2 LB CHOPPED CELERY
1/2 CUP CORN FLOUR
1 & 1/2 CUPS GRANULATED GARLIC
1/2 CUP JAPALEÑOS PEPPERS
1/2 CUP JAPALEÑO JUICE
1 &1/2 CUP GROUND CHILE POWDER
3/4 CUP CUMIN
2 TBSP BEEF BASE
1/4 LB DARK BROWN SUGAR
1 CUP BBQ SAUCE
2 TBSP GREEN TABASCO SAUCE
2 #10 CANS DICED TOMATOES
1 - 12 OZ CAN CUSMO'S ROASTED SWEET PEPPERS

Method

Roast the pablano peppers under a broiler until the skin blisters and turns brown, turn the peppers over and roast the underside. (This process will allow the skins to be easily peeled.) Or try the traditional way, which is to use a BBQ grill and roast them over hot coals. Either way, allow the peppers to cool, remove the stems, seeds and skins. Dice the chile peppers into 1/2 inch cubes and set aside.

Meanwhile, in a large cast iron pot or braiser and over high heat, add the ground meat and bacon. Brown the meat, turning often to keep from burning. Add the onions, bell peppers, and celery and cook until the onions are clear and the celery limp. Move the meat and vegetables to the side of the pot, so as to expose the bottom, then add the corn flour. Fry the flour in the liquids that remain. Use a whisk to scrape the flour to insure that the corn “roux” does not burn, fry the roux to a light brown hue (about 5 minutes).

Add the remaining ingredients (except 1 can of tomatoes and the roasted chile and sweet peppers).

Simmer the chile over medium/low heat for 45 minutes, add the remaining tomatoes and peppers and continue to simmer for an additional 15 minutes.

Plate Presentation

Serve the chile in a 4” hotel pan and chafer setup with only one heat source. Place a large basket of tortilla chips, nacho cheese and japaleños peppers along side the chile.

Chef's Notes:

This chile can also be used with hot dogs and served on my favorite holiday, Halloween Night!


Recipe