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Mardi Gras Chili




Source of Recipe


Frank Davis


List of Ingredients




2 lb. boneless beef chuck, chili-ground*
1 lb. boneless pork shoulder, chili-ground*
8 Tbsp. extra virgin olive oil
5 Tbsp. medium-hot chili powder
3 medium onions, coarsely chopped
1 small green bell pepper, coarsely chopped
8 garlic cloves, mashed
1 Tbsp. ground oregano
2 tsp. ground cumin
1/2 cup fresh parsley, minced
2 tsp. Frank Davis Beef Seasoning
2 tsp. sea or kosher salt
1 tsp. fresh ground black pepper
4 cans crushed tomatoes, drained and chopped, 15 oz. size
2 cans Rotel chili tomatoes, 10 oz. size
6 oz. tomato paste, 2 oz. size
12 oz. beer, preferably Dos Equis or other Mexican beer
2 cups beef broth, low sodium and fat free, as needed
2 Tbsp. masa harina
6 cups steamed long-grain rice
2 sleeves multi-grain saltine crackers
1 cello bag tortilla dipping chips
3 cups mild/sharp shredded cheddar cheese
1 can Trappey’s Chili Beans (with sauce), 10 oz.*
1 can Trappey’s Frijoles Negros black beans, 10 oz. *



Recipe



Start off by uniformly combining both the beef and the pork with 3 tablespoons of olive oil and 2 tablespoons of chili powder either in a Pyrex glass or stainless steel bowl.

Then cover tightly and allow the meat mixture to marinate in the refrigerator for several hours (but preferably overnight).

When you’re ready to cook, heat the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.

Then drop in small batches of the meat mixture (kinda like Swedish meatball size) and sear each batch thoroughly until it becomes richly browned (which should take about 5 minutes).

At this point, transfer the meat to a large, deep chili pot using a slotted spoon.

Now reduce the fire to medium-low, add more oil to the skillet if necessary, and stir in the onions and bell pepper, taking care to cook them until they become translucent, (which should take yet another 10 minutes).

Then add to the pot the garlic, the remaining chili powder, the oregano, the cumin, the parsley, the beef seasoning, and the sea salt and black pepper.

When you feel confident that the ingredients are fully combined, stir in the crushed tomatoes, the Rotel chili tomatoes, the tomato paste, the beer, and as much of the beef broth as necessary to give the chili the proper consistency.

At this stage, stir everything together once again and bring the pot to a gently boil.

Immediately, though, reduce the flame, cover the pot, and simmer the chili (on the low setting), stirring occasionally, until the meats are especially tender (which could take up to 3 hours depending on the quality of the beef and pork) .

All that’s left is to uncover the pot, briskly whisk in the masa harina, and continue to simmer the mixture during the last hour of cooking (if necessary) to thicken the tomato-based liquid into a true chili sauce. If you so choose, this is also the time to stir into the chili either the pinto or drained black beans.

By the way, this chili can be served straight-up on a plate (over tostado chips), in a dish over steamed rice for a more hearty meal, or in a bowl alongside a couple stacks of multigrain saltine crackers. A generous handful of either mild or sharp shredded cheddar drizzled over the top makes the perfect garnishment. A little dollop of sour cream wouldn’t hurt anything either!

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Chef’s Notes:

1. Use both the beef and the pork to make this chili. Using just beef or just pork leaves the finished dish with a rather “shallow” flavor, kinda like “simple meat sauce over rice.” You don’t want meat sauce—you want chili!

2. Do not use standard ground meat in this recipe. Again, you’re not making meat sauce. Ask your butcher to run the boneless chuck and trimmed pork shoulder that you select through the “chili plate” on the grinder. I personally prefer it when ground once; you can have him run it through twice, though, it you’d like.

3. Do not use “light” beer in this chili. The embodiment of the full flavor that you get from the malt, barley, and hops in real beer is essential in this recipe. And besides, if you’re concerned about the alcohol, rest assured it will all cook out of the chili after about 3 hours of simmering.

4. Try to find some masa harina at your grocery store or Mexican specialty shop. This ingredient is practically mandatory to produce that “thickened” flavor you discern in authentic Mexican chili dishes. I can tell you this—the final flavor won’t be the same without it.

5. This recipe can be packaged in smaller containers—after it reaches full room temperature!—and stashed in the freezer for later use. It’s like gumbo ya-ya and bread pudding. . .always better the next day or the day after that.

6. One last point of contention! There are those who will argue that chili can never, ever contain beans. History tells us that that’s the Texas philosophy—most of the other southern states always put beans, either pintos, dark red kidneys, or blacks, in their chili dishes. I say it’s your call!