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WORLDS BEST CHILI




Source of Recipe


Blazing Blends


List of Ingredients




1 to 2 pounds of brisket

1 to 2 pounds of good pork

7 or 8 ounces of pork back fat, not bacon, pork back fat. It’s in the stores next to the bacon and hot dogs.

3 big white or red onions (~2 cups after chopping)

2-3 green peppers (1-2 cups after chopping )

2-3 red or yellow or orange peppers (1-2 cups after chopping )

1-10 jalapenos (1 being mild, 10 being too hot, you figure it out)

3-4 celery stalks (1-2 cups after chopping ), use some of the leaves too.

5-10 garlic cloves (about 1/8 cup after chopping)

2-3 tablespoons olive oil

3 big cans of whole tomatoes (don’t throw away the juices)

½ cup fresh cilantro (optional)

3/4 bottle of Southwest Chile rub

1-2 tablespoons of salt

4 cans of dark beer!


Recipe



Open the first can of beer and start drinking.

Chop onions, peppers and celery into about ½ inch squares. Garlic and jalapenos to tiny squares; USE the jalapeno seeds!!

In a big pot on low to medium heat put chopped veggies, garlic, 1/4 of a bottle of Southwest Chile Rub and salt with a little olive oil. Sweat the veggies for 7 - 9 minutes. You do not want any caramelizing or burning! Keep drinking the beer.

After about 8-10 minutes put in whole tomatoes, without the juices.

In a big sauté pan, render down 3-4 ounces of the fat. To render - cook it on medium until you get fat like when you cook bacon. It helps if you cut it real thin like bacon. It will take a good 5-10 minutes. Don’t burn it, but don’t baby it. This is a good time to finish your first beer and start the second.

In the fat, cook the pork all the way through. Let it cool.

Put the pork fat into the pot with the veggies.

Render down another 3-4 ounces of fat and cook the brisket. (You should now finish the second beer and start the third.)

The brisket does not need to be cooked 100% of the way through. Let it cool and put this grease in with the veggies (trust me).

Cut the brisket into ½ inch squares, the pork into 1/4 inch squares and put both in with the veggies.

Put the fourth can of beer and the rest of the Southwest Chile Rub in with the veggies and meat.

Let it come to a boil with the lid on and taste it. Modify salt & seasonings if you like. If it’s not thick enough add a cup or two of the tomato juice left over from the cans and take the lid off.

Simmer for an hour or so to reduce the tomato juice to make it nice and thick. Then refrigerate over night. This will make the meat extremely tender.

Reheat and eat.

NOTE: The pork fat is very important for the final flavor, so don’t skimp. I never said this was low fat chili. Add extra if you want.