Well, it’s that time of year. The Annual Chili Classic. I thought that I should mix it up a little since my CHAOS MARINE CHILI hasn’t won any trophies yet, so I went out searching for a thematic departure, and boy did I find one. In one of the cooking websites run by a paper magazine, I saw “Pumpkin Bison Chili”.. I liked the sound of that, generally liking bison– and I liked the Native American theme to it. Sadly, one trip to Whole Foods taught me that bison meat ain’t cheap, so I had to wildly improvise. Since the only elements salvaged from the original recipe are Pumpkin, I retained the American Indian theme but the resultant chili was peaceful and mellow like the one I found.. this chili might Injuns to go on the warpath! See what I did there?
Anyway, if you want to replicate, here it is. I’m proud of it, even if it didn’t take the trophy.
Warpath Chili (Printable)
Notes– cook long and slow, a crock pot set for ten hours works, or a big regular pot set on simmer for most of a day. Drain off the grease, after cooking chorizo and just before serving.
Posted in Chili, Fun
Tagged Recipe time
Another year, another Chili Cookoff, another chance to excel at the culinary arts. This year, I took my entry into a new direction and though I only placed SECOND (snort), I am more than satisfied with the results. Herein is the recipe for MORDHEIM REIVER* Chili!
1 pounds ground beef chuck
1.5 pounds: veal/pork/beef mix for meatloaf (a tad pricier)
1 pound bulk medium heat Italian sausage
1 (15 ounce) can red pinto beans, drained.
2 (15 ounce) cans chili beans in spicy sauce not drained
2 (28 ounce) cans diced tomatoes with juice (I used garlic and herb flavored)
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers: Make this a mid-range pepper, not ghosts or habanero — I used two Serrano Peppers, carefully seeded and chopped fine.
3 cubes beef bouillon
1 cup beef broth
1/4 cup chili powder
2 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons hot pepper sauce (I used Texas Pete’s, anything like that will work)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar (cuts back on the heat index)
Cook the meat in a large sauce pan, blending it all together in an amorphous meaty nirvana. Remove as much grease as you can, this is a pretty greasy combination and more of it will render out later, trust me on that.
In a slow cooker/crock pot: combine the meat, the beans, tomatoes and green stuff, stir well. Add in the spices and put it on a slow cook for ten hours, stirring well during that period. When finished, the pot will have a skin of grease on it and probably some extra liquid. Skim off as much as you can. This is a wet recipe. Serve hot with Fritos, cheese and other condiments as you see fit. Works great on a chile dog.
The result is a very flavorful chile with a mid-range bite to it.. not too hot but it has a heat element that will last a while.
* I know, you’re taking me to task for naming my chili recipes after GW products, I’m aiming for intentional irony here, people, work with me.
Herewith follows my recipe for chili. It’s not very scientific. It will generate generous portions of a moderate-to-hot beefy chili. The chili cookoff at work gave it high marks.
Serve it up, Chapter Chef! Yumm!
- 3.5 lbs of leanish hamburger (nothing special here, I bought on sale)
- ½ can of cannellini beans
- ½ can of brown pintos
- ½ can of red kidney beans (note—beans are not required, I do this to add a body and some color/texture to the mix, I like multicolored beans)
- 2 medium Vidalia onions. chopped.
- 1 Large can of diced tomato, not drained, with red & green peppers (you can buy it prepared this way)
- 3 pickled jalapeno peppers (from a can), sliced and chopped fine
- Red pepper flakes (spice rack)
- Chili flakes (loose, in a bag, from Shopper’s Warehouse)
- Chili Powder (spice rack.. should be fresh)
- Cumin (spice rack)
- Beef Bouillon (optional)
- Adobo Powder
- White Vinegar
- 2 cans of water
About two hours before cooking I take the hamburger, put it in a bowl and mix in about a cup of white vinegar and adobo seasoning. Chill for a couple hours in the fridge. This gives it a little kick.
Brown the meat thoroughly and drain off the grease. Add in Chili Powder, onions, jalapenos and cook until the onions start to caramelize.
Add meat, onions, jalapenos to your slow cooker. Toss in beans, tomatoes, red pepper flakes (about 2 Tablespoons), loose chili flakes (a little under 2 Tablespoons, just a good “shake”), Chili >Powder, Cumin to taste, it worked out to about a tablespoon each. You can add beef bouillon or don’t.. I do, because it helps make the beef flavor pop a little. Cook on high for about 4 hours, gently stirring so you don’t get crushed beans which makes it all gloppy.
When it’s done, you’ll know it.. There’s going to be a bit of heat coming off of this recipe. Drain off the unabsorbed water and any excessive grease.
I serve with rice, and, you know, if you’re wimpy, sour cream and cheese.