JACKSONVILLE SUPERBOWL CHILI RECIPE #1
Source of Recipe
Cook Smart by Pam Anderson
List of Ingredients
1/4 cup vegetable oil
1 flat boneless chuck roast (2 pounds), patted dry
4 country-style ribs (about 1 1/4 pounds), patted dry
1 tablespoon plus 2 teaspoons ground cumin
Salt and freshly ground pepper
9 tablespoons mild chili powder
2 teaspoons dried oregano
2 large onions, cut into a medium dice to make about 4 cups
4 1/2 cups (1 28-ounce can, plus an additional scant cup) crushed tomatoes
1 ounce bittersweet or semisweet chocolate
6 garlic cloves, minced
2 cans (15 1/2 ounces each) canned pinto or kidney beans (optional) Recipe
Suggested condiments: Tabasco sauce, sliced scallions, minced
jalapeno, canned green chilies, sauteed green and yellow peppers,
minced fresh cilantro, lime slices and sour cream
Adjust oven rack to middle position and heat oven to 450 degrees. Set
a large Dutch oven or ovenproof pot over medium heat while preparing
roast and ribs.
Pour 2 tablespoons of the oil into a medium bowl, add roast and ribs
and turn to coat. Generously sprinkle both sides of meats with 1
tablespoon cumin and salt and pepper.
A couple of minutes before searing meats, increase heat to strong
medium-high. Add chuck roast to pot and cook until a solid brown
crust forms on one side, about 5 minutes. Turn roast over, and cook
until a crust forms on the other side, about 5 minutes longer. Remove
from pot. Add ribs; cook until crust forms, 4 to 5 minutes. Turn ribs
over and cook until crusty, 4 to 5 minutes longer.
Return roast with ribs to pot; add 1 1/4 cups water (if using a pot
that is more than 9 1/2 inches in diameter, increase water to 1 1/2
cups) and turn off heat. Place a large piece of foil over the pot,
leaving several inches hanging over the edges. Use a potholder or
dishtowel to push the foil so that it is concave and touches the
roast. Seal completely around the edges. Place lid on pot. Turn on
heat again until you hear juices bubbling. Set pot in oven and cook
without checking for about 1 hour and 20 minutes. The roast and ribs
should be dark brown and very tender.
Meanwhile, heat chili powder, oregano and remaining 2 teaspoons cumin
in a small, dry skillet over low heat, stirring constantly, until
spices are warm, fragrant and darker in color, being careful not to
burn them. Set aside.
When roast and ribs are done, remove from pot and set aside until
cool enough to handle. Pour meat juices into a measuring cup; add
enough water to equal 6 cups. Set pot (which will be very hot from
oven) over medium-high heat; add remaining 2 tablespoons oil. Add
onions and saute until soft, 7 to 8 minutes. Add toasted spices,
tomatoes and meat juice-water mixture; stir to combine. When roast
and ribs are cool enough to handle, tear meat into shreds and add to
chili; discard pork bones.
Simmer chili until flavors are deep, rich and unified, about 1 1/2
hours. Add chocolate and garlic and simmer to blend flavors, about 5
minutes longer. Add beans, if using, and heat through. Chili can be
served immediately, but it's better if it is allowed to stand 20 to
30 minutes before serving, and even better if it can be cooled,
covered, refrigerated overnight and reheated before serving. Pass
condiments at the table.
Yield: 6 to 8 servings.
Notes: Any flavorful pork cuts, especially pork shoulder, can be
substituted for the country ribs. If using boneless pork for the
ribs, reduce the quantity from 1 1/4 pounds to 1 pound.
If cooking your own beans, pour 3 cups of boiling water over 1 cup
dried kidney or pinto beans that have been rinsed and picked over.
Let stand until beans have doubled in volume, about 1 hour. Drain and
rinse and then place in a large saucepan with water to cover by 2
inches. Bring to a boil, reduce heat, and simmer until tender about
45 minutes, adding salt to taste during the last 15 minutes.
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