Tonights chili made by the Mrs.

[Streck-Fu]

Beef heart and chuck chili. Nice and spicy....

[twistedsquid]

is that a scotch bonnet floating? awesome

[adal]

Okay. Besides the picture, what's the ingredient list? Looks Delicious!!! Thanks for sharing. (I'll be by later. I'll bring my own bowl.)

[Streck-Fu]

is that a scotch bonnet floating? awesome

There's a couple in there. :D

[Streck-Fu]

Okay. Besides the picture, what's the ingredient list? Looks Delicious!!! Thanks for sharing. (I'll be by later. I'll bring my own bowl.)

Better hurry. Bring beer.



3.5lbs fresh beef heart cubed to 1/4"
3.5lbs chuck cubed a little larger
4 cans (28ozs) whole peeled tomatoes
36oz of your preferred hop beverage
56oz liquid beef stock
6 cups chopped onions
garlic to flavor (a lot)
3 fresh serrano peppers
2 Habenerro
Most of the following are to flavor. We do like is spicy but not flaming.
Chili powder
Cumin
Ancho powder
Aleppo chili powder
Cayenne
red pepper flake
salt pepper
cinnamon
2-3ozs chocolate chips (at least 60% and not Nestle milk chocolate).

We....ok...she did this in two large pots.

The meat was browned first then the spices were added for a few minutes and then the onions. Let that cook together for about 8-10 minutes. Then add the garlic and chopped peppers (Serrano). A few minutes later add the beer and cook until it stops foaming.
Then add the tomatoes (we used whole and had to run them through a food mill. You can used crushed) and beef stock. Skim the beef fat after several minutes.

Simmer to reduce. We add a little (a bout 1/4 cup) of a slurry of masa harina which thickens it and seems to help blend the flavors.

If you like it good and hot, you can blend the Habenerro into the chili but for guests, we just let it float for less heat and some flavor.