Recipe (& comments) from Paul Crosby
Well, I've seen all those Chili recipes - everyone seems to think his (or hers) is the best one. I'll let y'all judge once you try mine. First
of all, folk just make such a big deal out of it; I never did figure out how something as simple as breathing could become so elaborate and such a thing. No, I've never been to Texas, met a few from there; they all
kinda made me shudder. No I'm not a "Yankee" - I was indeed born south of the Mason-Dixon line. Dunno why everyone seems to think chili can't be made by anyone else - though that stuff in Cincinnati is some
kind of crime against humanity. Yes, you have to use real chiles and decent chili powder and it won't hurt if you use some you grew yourself either, personal preference. Now ya got yer 3 alarm and 5 alarm and all that
mess that is about only good for cleaning pipes (including your internal ones) or stripping paint. I want something I can eat and won't scare the dogs or guests as the case may be. Beans and Rice - the Eternal
Controversy Well, here we go again. Some claim beans and rice are a separate meal; can't argue that. I serve chili with both as well as grated cheese and saltines. I don't cook them all together and I get the saltines
out of a box. I figure anyone eating it can mix it up to their own desired taste. But for sure I only use pinto beans or black beans, and sometimes I'm energetic enough not to get them out of a can. I even provide hot
sauce if some one wants to fry their stomach or run the Rolaids stock up a lil bit.
Well here it is - give it a shot and see what you think.
2 lbs. shoulder chuck steak
1 large can tomato puree
1 very large onion (you should be blessed with Vidalia onions)
1 head garlic
few handfuls of decent chili powder (you taste this as ya go -
this ain't rocket science)
ground cumin powder (see above)
3 dried poblano peppers
Hungarian paprika (like Kalocsa)
2 tsp. Dutch cocoa powder
Some cans of cheap beer (see above again)
1 can beef stock
Trim fat from the chuck steak and render it in a skillet (that's a frying pan for some folks.) In a large pot bring beef stock to simmer, add rendered pieces from the last step.
Let it simmer a while and have a nap. Remove the rendered pieces from the stock. Chop the steak into small pieces, about ½ inch in size. Brown them in batches in the rendered fat with a little more oil
if needed. As they brown sprinkle with chili powder, salt, pepper, cumin and the cocoa. When done add to the stock. Chop onion coarsely and cook in the same skillet until clear. Crush and chop the
garlic and add to the onions just as they are about done. Add to pot with broth and meat. Add ½ the can of tomato puree, 1 can of beer and the 3 poblano peppers. Simmer for about ½ hour, covered
with lid ajar. Stir occasionally, taste for seasoning - add more chili powder and/or cumin as needed. Add remaining tomato puree. Stir and add more beer if too thick. Simmer for another ½ hour or just
let it sit on low heat if you feel a nap coming on. Check one last time - adjust for salt to taste. Serve with rice, beans and cheese on the side. How about a nice flinty Chardonnay and some breadsticks?
You gotta be joshing me! Try maybe some sweet tea or beer and some fresh cornbread maybe.
Ya'll try it - tell me what ya think.