Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Kip's "Bad Boy" Chili




Source of Recipe


the web


List of Ingredients




3 pounds ground beef, 15/75 blend
4 or 5 pork chops
8 T. vegetable oil, divided
2 C. chopped onion
3 T. finely chopped garlic
4 to 5 T. Chili powder, best quality available
1 t. oregano, dried
1 t. cumin, ground
1 28 oz. can - tomatoes, crushed
6 to 8 - jalapeno chilies; *see prep. instructions below
4 cubes - beef bouillon
2 or 3 bottles - good beer, Killian Red is a good choice
1 t. salt
1/2 t. pepper, or to taste
1/4 C. bourbon; this just happened!
1/4 C. coffee, strong & black
1 square chocolate, bitter, baker's type
Beans of some kind; pinto, kidney or black; I mix black & kidney

Recipe



Pat the ground beef dry with paper towels. Cut the pork chop meat from the bone and cube into 3/4" pieces. In a large, heavy skillet, and in 1/4 of the vegetable oil, brown the meat in three separate lots; 1 1/2 pounds at a time and then, lastly, brown the pork cubes. With a slotted spoon transfer the browned meat to your favorite chili pot and set aside.

In the skillet, add the last 2 oz. of oil and sauté the onion and the garlic until just translucent, using low heat so as not to burn. Remove from heat and add to the skillet the Chile powder, oregano and cumin. Also add the green chilies; see below for how to prepare them. Stir until well mixed and then add the crushed tomatoes and the bouillon cubes. Stir once again and pour this into the chili pot with the meat. Add two of the beers, the bourbon and the coffee.

Add the salt and pepper and the chocolate. Mix it all together, put it back on the stove and bring to a boil. Reduce the heat to very low and simmer, partially covered for 1 1/2 to 2 hours. After about an hour check the consistency of the chili; add more beer to thin it out if necessary. Adjust to your taste. I like the chili fairly thick, not watery. One last thing . . .add the (fully cooked) beans about a half hour before serving. Don't cook the beans in the chili.

* Chile pepper preparation: With a propane torch scorch the skin of each of the chili peppers. The skin will turn black and blister. Burn the hell out of it. Allow to cook and remove and discard the membrane and seeds. Warning; don't put your fingers in your eyes after touching the chilies. I recommend plastic gloves to handle the chilies. Chop very finely and add to the pot. Enjoy!