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Chili
Chili deserves it's own thread.
Wet Dog and I have finished the second batch of the year, (2011).
Recipe as follows:
POSSUM CHILI
1 tbsp. oregano
2 tbsp. paprika
2 tbsp. MSG, (sharpens the flavors of spices, not good for you, but sharpens the taste, get over it....)
11 tbsp. chili powder
4 tbsp. cumin
4 tbsp. beef bouillon (instant, crushed)
3 cans Budweiser
2 lb. pork, cubed (thick butterfly pork chops, for instance).
2 lb. chuck cubed
6 lb. ground rump
4 large yellow onions finely chopped
10 cloves garlic finely chopped
1/2 cup oil for browning meat and onions
2 large cans crushed tomatoes (optional)
2 lbs dried pinto beans, soaked overnight, or several cans of pinto beans
1 tsp. mole (powdered)
2 tsp coriander (seeds, not ground)
1 tsp Louisiana Red Hot Sauce (or more to taste)
1 8 oz. can Tomato sauce
1tbsp. flour (or Masa Harina flour if you have it)
Salt to taste
METHOD: In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups of water. Bring to simmer. In a separate skillet brown meat in batches with oil. Drain each batch and add to simmering spices.
Sauté onion and garlic in some oil and add to spices and meat mixture. Add water as needed, crushed tomatoes and beans (if using) and simmer two hours or until beans are tender. Add mole, coriander, Louisiana Red Hot Sauce, and tomato sauce and simmer another 45 minutes.
Dissolve flour in warm water(pasty) and add to chili. Add salt to taste. Simmer another 30 minutes.
Good luck, have fun,
Jack
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Last edited by Penn; 02-09-2011 at 05:08.
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