Anybody, great Chili Recipies for Superbowl

Cooking chili tomorrow for superbowl. What are people's favorite recipies for that.
thanks,
psychchef

Don't know if you like it but IIRC there was a Cincy chili recipe and might be others on the forum.

psychchef wrote:Cooking chili tomorrow for superbowl. What are people's favorite recipies for that.
thanks,
psychchef

I'm making chili tomorrow. Here's *about* how I will make it--I cannot say for sure I will do it exactly like this tomorrow, 'cause, well, I'm not a very exact cook. Still, it is what I would call the standard chile recipe.

I have several varieties of dry chiles: passila, new mexico, arbol, acho, something red from the farmer's market (a not very hot variety), etc. I may or may not toast them first. I will seed them and remove their stems. I will soak them for about 20 minutes in very hot water. I will make a puree from the chiles, thinning with a bit of the soaking water.

I will toast cumin, coriander seeds, whole allspice, white peppercorns, and red pepper flakes. I will grind this with oregeno, cayenne and maybe a few other spices.

I will chop up Niman Ranch bacon into "lardons" and then render the bacon, removing the bacon after it is crisped.

I will sweat onions in the bacon fat (adding some canola oil if it gets too dry).

I will add chopped red bell pepper.

I will add ground turkey, season, then and brown.

I will pour off excess fat (if any)

I will put back in the browned bacon bits.

I will add a few cloves of garlic, minced.

I will add a few chopped chipoltles en adobo, plus liquid

I will add the pureed chiles.

I will add the spice mix.

I will add just a smidgon of Mexican sugar.

I will add some or all of a bottle of beer.

I will add a few squirts of hot sauce.

I will let this cook down, about an hour or so.

I will add a few chopped jalepenos that I may or may not roast first, the juice of a 1/2 lemon, perhaps a bit more hot sauce, adjust the seasoning, and then cook for another 1/2 hour or so.

That's it. I am gonna make beans seperate.

Rob

psychchef wrote:Cooking chili tomorrow for superbowl. What are people's favorite recipies for that.
thanks,
psychchef

I usually buy some beef shanks, trim and cube the meat. Brown the meat in a little oil. Remove meat and add the bones, some chopped onions, garlic, and a couple of fresh jalapenos if I have them.

I make a chili powder by toasting a variety of peppers after removing the stems and seeds. Toast cumin. Grind peppers, cumin, Mexican oregano, and dust the meat with some of the chile powder.

When the bones have released the marrow and the onions are sweated I add the meat, beer, beef stock, and usually some tomato sauce/paste, or chopped tomatoes. Add more chile powder and simmer till the meat is pretty tender. Adjust seasonings and simmer another 1/2 hour or so. I like to let the meat come to a very tender stage.

Tomato product is optional, but I usually do use some. I have also been known to add fresh or dried peppers to increase heat depending on the audience. Since my wife won't eat my chili I usually add some habaneras or serrano peppers.

I like to take my chili cues from Rick Bayless.

I usually do the typical meat brown with a mixture of ground beef and cubed sirloin mixed with some onion in the bottom of a le creuset dutch oven (awesome fond).

While waiting for the meat brown, I take some dried ancho peppers and toast them on a hot griddle, throw them in some warm water for a half hour to reconsititute. While waiting for that I toast some cumin, and roast some garlic.

Throw in the anchos, roasted garlic, crushed toasted cumin, a bit of salt, mexican oregano and a bit of thyme, a couple of tablespoons of water and throw in a blender and make a puree. Run the puree through a sieve to get out any veins, skins, or seeds.

Throw the puree in with the meat, stir, until it turns a dark reddish brown and coats the meat. Add some water to just cover the mixture and let it simmer in the open air for a half hour or so.

After that, I throw in some diced tomatoes, pinto beans, and some masa harina to thicken. I let this simmer halfway covered for a while and then adjust seasoning by salting progressively for the next 1/2 hr or so. I also like to add some chipotle tobasco near the end to give a little smokiness to the chili.

That's it.