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Deutscher (German) Chili




Source of Recipe


Gabe and Chicav


Recipe Introduction


Deutscher Chili has a medium heat to it and a strong hint of the wonderful German Bier Sausage flavor! Serve hot with croutons, bacon bits, smoked cheddar, chopped parsley or cilantro (optional) and sour cream garnishes!



List of Ingredients




Deutscher (German) Chili


1 lb Ground Chuck (to really add flavor, use Kobe Beef)
1 lb Sirloin Steak-chopped (to really add flavor, use Kobe Beef)
3 German bierwurst (sausage from a Edelweiss Deli)
8 slices of bacon (from a Edelweiss deli)
2 cans of red kidney beans
2 cans of black beans
1 can of sweet yellow corn
4 large canned jalapenos (from a Mexican Store)
2 medium white onions
4 cans wedge tomatoes--PEELED
3 dried bay leaves
coarse salt
powdered black pepper
1 tsp dried oregano
2 tsp ground cumin
4 tblsp red chili powder (from a Mexican grocery store)
8 ounces of Green Chili Sauce from Sanchez Taqueria
4 ounces of Red Chili Sauce from Sanchez Taqueria

Recipe





1. Mix in a bowl the following: red beans, black beans, corn--mix thoroughly and set aside.

2. Heat a heavy 5-quart pot with a tight-fitting lid over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.

3. KEEP ALL separate and set aside: Chop onions coarsely, set aside; remove Bierwurst from casing, chop into 1/2" pieces-set aside; using kitchen scissors, cut up 4 slices of bacon into 1/4" pieces-set aside; cut up 4 jalapenos into 1/4" pieces-set aside. Fill up a crockpot with water and turn on high.

4. Return sirloin to pot add in the tomatoes, green & red chili sauces, jalapenos, red chili pepper powder, oregano, cumin, bay leaves, cinnamon stick, chicken broth--bring to a boil then reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours

5. In a different sauce pan, render the bacon, remove the bacon, with a slotted spoon, leaving the fat in the pan. Add the bacon to the simmering pot of chili.

6. Combine the ground chuck with the chopped Bierwurst in a bowl--make sure they are thoroughly mixed. In handful batches, add the ground mixture to the sauce pan with the bacon fat. Remove the meat with a slotted spoon and add to simmering chili mixture. When all the meat is in the pot, add the onions to the rendered fat in the saucepan and sauté onions. Save this rendered fat. It will be utilized for the croutons.

7. Remove onions with slotted spoon add to chili mixture. Stir Chili until well combined. At this point, empty the crock pot of the water and put the chili mixture and the all the beans in the already heated crockpot. Turn to low and let cook for an additional 4-5 hours.

8. Let chili simmer and stir occasionally. Concentrate now on your garnishes. Turn oven on bake at 350. Cut up the remaining 4 slices of bacon and sauté in the saucepan with the fat in it-remove bacon with slotted spoon--these will be your bacon garnish. Leave the fat in the pan to cool.

9. Take the square appetizer bread and brush (I use the cheap wooden paintbrushes from Home Depot-they are disposable) the rendered fat , from the saucepan, onto the pieces of bread. Cut each square into quarters and place on a cookie sheet and put in the oven for about 12 minutes or until lightly browned/crispy. Take out of the oven and let cool.

10. When plating food, remove the 3 bay leaves and cinnamon stick. You can garnish for your guest OR have your guest garnish. Grate cheese at time of meal, cut cilantro or parsley at time of meal, add bacon, add dollop of sour cream, and croutons to the top the chili when plated.
Serve with a Rustic brown bread OR a toasted sourdough baguette.