SUPER-BOWL CHILI
A hearty (and hot) Texas-style chili
This is a chili traditional in our Super-Bowl Sunday festivities.
It has won several "no holds barred" (non ICS) chili
cookoffs where there are no specific rules. It is the result
of countless changes and adjustments of a small group of chili
afficianados (aka chiliheads). Note:
there is a range of peppers specified, you may adjust the "temperature" of
the resultant chili, mild if you use the low end, or nuclear
if you use the high end (we do!).
Ingredients
(serves 6-8)
- 2 lbs cheap steak
(not too fatty)
- 1 lb stewed tomatoes
- 1 lb whole tomatoes
- 1/2 lb tomato sauce
- 1 cup water
(or beer)
- 1/4 cup chili seasoning
(*see note below)
- 1 large red onion,
chopped coarse
- 2 garlic cloves,
minced or crushed
- 2-6 fresh jalepeno peppers,
seeded and minced
- 2-6 dried arbole or serrano peppers,
whole
- 3 Anaheim or California (large) chilis,
chopped coarse
- 1 bell pepper,
red or green (optional).
- 2 Tbsp brown sugar
- 1 tsp salt
- 2 tsp black pepper
- 4 Tbsp masa flour
- 2 cups cooked pinto beans
Procedure
-
Trim the meat of all visible fat. If there is a large strip
of fat on one side of the meat, save it whole. Cut meat into
1/4-inch
cubes, and brown it in a frying pan.
-
In a large chili pot, place tomatoes, tomato sauce
and water or beer. Bring to a slow boil.
-
Add the meat, chili seasoning, onion, garlic, peppers, sugar,
salt and pepper. If you are using the optional bell pepper, cut it into
1-inch
strips and add them now. If you have that large piece of steak fat,
add it now; if not, add
1 Tbsp
of cooking oil. Cover and
reduce heat, simmer at least one hour (two to three is better)
stirring occasionally. At the end of the simmering remove
and discard the piece of steak fat.
-
Mix the masa flour with about
1/4 cup
water and add to chili pot
along with the pinto beans (or any kind you prefer). Simmer
an additional 30 minutes.
-
Serve. If you have made the nuclear version, make sure there
is plently of beer on hand.
Notes
For chili seasoning, we make up batches consisting of
8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground)
cayenne peppers.
Rating
Difficulty:
easy to moderate.
Time:
30 minutes preparation, 1 1/2 to 3 hours cooking.
Precision:
approximate measurement OK.
Contributor
Pete Bellas
Citicorp TTI, Santa Monica, CA
{randvax|trwrb|philabs|vortex}!ttidca!ttidcb!bellas
Recipe last modified: 26 Feb 86
Original header
From: bellas@ttidcb (Pete Bellas)
Newsgroups: mod.recipes
Subject: RECIPE: Super-bowl chili
Date: 21 Mar 86 05:25:22 GMT
Organization: Citicorp TTI, Santa Monica, CA
Approved: reid@glacier.ARPA
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