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Dave's Black Hat Chili




Source of Recipe


the web


List of Ingredients




3 LBS Beef Chuck, cut into ½"cubes
3 Dried Numex Chiles
3 Dried Ancho Chiles
2 to 4 Dried Chipotle chile (not canned)
2-3 slices bacon
12 oz Porter or stout
1/2 to 1 cup Gold Tequila
Chicken stock (or beef) as needed
1 Texas sweet onion (or other sweet onion)
1 TSP oregeno
1 TBL salt
1 TBL ground cumin
2 cloves garlic, minced
Tabasco Sauce
2 TBL masa harina (corn flour)


Recipe



Brown the bacon slices, chop and set aside, save the drippings. Brown the beef chuck cubes and saute the onions in the bacon drippings. Drain off as much fat as possible. Grind the chiles and add ½ to the beef and onion mixture along with the beer, chopped bacon and enough chicken stock to completely cover the meat. Simmer for one hour.

Add the remainder of the chiles, the oregano, cumin, garlic and a shake or two of Tabasco sauce. Add more chicken stock (or water) if needed. Simmer one hour.

Add Tequila and simmer 45 minutes.

At this point you will need to taste and adjust the seasonings if necessary (salt, chiles, Tabasco?). You may also attempt to scoop off any fat that is on the surface. Add the masa harina and simmer for about 15 minutes. If the mixture gets too thick, add water to avoid sticking.

Serve over beans (cooked separately)and garnish with tortilla chips, grated Monterey jack cheese and the reserved bacon bits.

Notes: I used several different dried chiles for a more complex flavor. The chiles I used were particularly large and three each were enough. If your peppers are kind of small you may want to use four. I also found that 2 chipotles were plenty of heat for the judges at church but used four when I competed at work. The added flavor and smokiness they impart is a real bonus. If you want less heat, cut back to one, but you really don't want to eliminate them. The beer I use is a homemade porter. I like the full rich taste it has. You may also substitute an amber, brown ale or even regular beer (how boring). You really want to use home made stock for this, as canned stock is very salty. If you must used canned, cut back on the salt in the recipe (taste and see).