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Big Als' Whiskey Chili




Source of Recipe


the web


List of Ingredients




2 pounds stew meat; cut in 1/2" cubes
1 pound Italian sausage; casing removed
6 cups beef stock; drained
26 ounces Italian plum tomatoes
1 large green pepper; chopped
1 large red bell pepper; chopped
1 large Spanish onions; chopped
6 Ancho pepper; chopped
4 jalapeno peppers; chopped; remove seed
8 cloves fresh garlic; chopped
4 bay leaves
2 tbls. chili powder
3 tbls. ground cumin
2 tbls. oregano
1 tbls. Creole seasoning
1 tbls. ground pepper
1 tbls. hot pepper sauce
1 tbls ginger; fresh grated
1 tspn basil leaves; crushed
1 tspn. cayenne pepper
1 cup whiskey
1/4 cup virgin olive oil

Recipe



Cut the stew meat into 1/2 inch cubes and set aside. Remove the casing
from the sausage and cut meat into approximately 1/2 inch pieces, set
aside. In a large bowl add 1/2 of all the herbs and spices, 4 cloves of
the chopped garlic cloves, 4 cups of the beef broth, and the 1 cup of
whiskey. To this mixture add the beef cubes and the sausage pieces. Stir
the mixture making sure that all of the meat is covered by the liquid.
Add more beef broth if necessary. Let this mixture marinate overnight or
at least 12 hours in the refrigerator, cover tightly with foil or
plastic wrap.
The next day, in a 5 quart stock pot add 1/4 cup of olive oil, heat.
Remove from the refrigerator the bowl containing the marinated meat.
Using a slotted spoon, remove the meat and set aside, and save the
marinade. Chop the onion, red and green peppers, the Ancho peppers, and
the Jalapeno peppers (be sure to remove all of the seeds and ribs). Heat
the oil in the stock pot to medium, add the chopped peppers, onions, and
the remaining cloves of chopped garlic. Cover and sweat these
ingredients for 5 minutes or until tender (stir occasionally). Next, add
the marinated meat to the pot and braise for about 10 minutes or until
all the meat is browned, be sure to stir the mixture every few minutes.
Now add the saved marinade, remaining beef broth, and the remaining
herbs and spices to the meat and pepper mixture, simmer for about 15
minutes, then add the peeled tomatoes, and the drained kidney beans.
Cover the pot and simmer for 1 1/2 hours, stirring occasionally. During
this cycle you may want to add more seasoning to suit your own tastes.
Remove the cover the last 15 minutes to thicken the chili. Before
serving, remove the 4 bay leaves.Serve with a warm crusty bread, and
provide generous portions of chopped red and green peppers, chopped
Spanish onions, and shredded sharp cheddar cheese. Also, provide a bowl
of oyster crackers.Also, serve a hearty red wine such as a Zinfandel,
Cabernet Sauvignon, or a quality Chianti. Cold beer is also great with
this chili.
NOTES : You can double or triple this recipe with equal success. If you
want a milder chili, eliminate the Jalapeno peppers and the cayenne
pepper.