CRAZYCOOKER
New member
EQUIPMENT NEEDED:
13 to 16 qt. heavy stock pot (gumbo pot)
12 inch heavy fry pan (Magnalite chicken fryer)
Food processor and the biggest wooden spoon ya got
3 to 6 lbs. onions
3 to 4 stalks celery
1 bunch green onions
1 bell pepper (green pepper to you Yankees)
1 (10 oz.) can green chilies, peeled
12 to 24 cloves garlic, more or less (more is better)
2 (28 oz.) cans Ro-Tel tomatoes
2 qts. homemade chicken stock or 6 (10 oz.) cans of stock
1 can beer (one for the cook too)
1 tbsp. each black pepper, white pepper, cayenne pepper, Chinese red pepper, chili pepper (powder)
1/2 to 1 c. Masa Harina (this is the flour they use for tortillas)
1 c. wine (whatever you drink)
1 heaping tbsp. coriander, oregano & thyme
3 heaping tbsp. cumin (Cuminos)
1 to 2 tsp. liquid smoke
4 lbs. ground beef, brisket or chuck roast, cut in 1/4 inch cubes
3 lbs. hot pork sausage, or Boston butt, cut in 1/4 inch cubes
5 tsp. Delaunes season salt (if canned broth is used cut back)
Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings.
STEP 1: Peel and chop all the onions, put some oil in the stock pot and get it hot, dump in all the onions and cook down slow and easy.
STEP 2: Chop up celery, green onions, bell pepper and add to the pot as you finish chopping each one. Keep stirring, don't let it burn or we'll have to start over. Add chicken stock and bring to a slow simmer.
STEP 3: Take green chilies and all the garlic and put it through the food processor until pureed. I repeat DO NOT SKIMP ON THE GARLIC. Put Ro-Tel tomatoes through the food processor and add to chili.
STEP 4: Add beer (one for you and one for the pot), wine, coriander, oregano, thyme, cumin, and liquid smoke. Reduce heat to simmer.
STEP 5: Brown pork in large fryer, drain off all grease and add pork to pot. Brown beef and do the same.
STEP 6: Take all the different peppers and the salt, blend them all together and brown very slowly in the fry pan with enough of the beef and pork drippings to make like a roux (that's a thin paste to you Yankees) brown 2 to 3 minutes at the most.
STEP 7: Add half of the above paste to the pot and cook for one hour.
STEP 8: Taste after one hour and add the rest of the paste to make it as hot as you like. How do you tell if its hot enough?? If your mouth burns from the tip of your tongue to your adams apple and your nose runs and your eyes water its just right.
STEP 9: Cook over low slow fire for two to three hours stirring every 15 to 20 minutes with the wooden spoon.
STEP 10: One hour before chili is done, take the Masa Harina and add it slowly a couple of spoonfuls at a time, stirring constantly. This does several things: 1) It will tighten up the chili to a thicker consistency so if you like it thin don't add too much (but it won't taste as good) and 2) It adds a very subtle flavor to the chili.
STEP 11: Now comes the most difficult part. You should allow the chili to cool a while after cooking. In fact if you can stand it you should let it cool in the refrigerator until the next day to give the seasonings time to age and ripen. I told you this was the hard part.
Serve with good fresh saltine crackers or better yet the small round oyster or soup crackers. You can also top it with some Monterey Jack cheese if you like. But one word of caution, this is never to be served with BEANS in it, chili with BEANS ain't chili.
Don't forget the ice cream for dessert!
13 to 16 qt. heavy stock pot (gumbo pot)
12 inch heavy fry pan (Magnalite chicken fryer)
Food processor and the biggest wooden spoon ya got
3 to 6 lbs. onions
3 to 4 stalks celery
1 bunch green onions
1 bell pepper (green pepper to you Yankees)
1 (10 oz.) can green chilies, peeled
12 to 24 cloves garlic, more or less (more is better)
2 (28 oz.) cans Ro-Tel tomatoes
2 qts. homemade chicken stock or 6 (10 oz.) cans of stock
1 can beer (one for the cook too)
1 tbsp. each black pepper, white pepper, cayenne pepper, Chinese red pepper, chili pepper (powder)
1/2 to 1 c. Masa Harina (this is the flour they use for tortillas)
1 c. wine (whatever you drink)
1 heaping tbsp. coriander, oregano & thyme
3 heaping tbsp. cumin (Cuminos)
1 to 2 tsp. liquid smoke
4 lbs. ground beef, brisket or chuck roast, cut in 1/4 inch cubes
3 lbs. hot pork sausage, or Boston butt, cut in 1/4 inch cubes
5 tsp. Delaunes season salt (if canned broth is used cut back)
Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings.
STEP 1: Peel and chop all the onions, put some oil in the stock pot and get it hot, dump in all the onions and cook down slow and easy.
STEP 2: Chop up celery, green onions, bell pepper and add to the pot as you finish chopping each one. Keep stirring, don't let it burn or we'll have to start over. Add chicken stock and bring to a slow simmer.
STEP 3: Take green chilies and all the garlic and put it through the food processor until pureed. I repeat DO NOT SKIMP ON THE GARLIC. Put Ro-Tel tomatoes through the food processor and add to chili.
STEP 4: Add beer (one for you and one for the pot), wine, coriander, oregano, thyme, cumin, and liquid smoke. Reduce heat to simmer.
STEP 5: Brown pork in large fryer, drain off all grease and add pork to pot. Brown beef and do the same.
STEP 6: Take all the different peppers and the salt, blend them all together and brown very slowly in the fry pan with enough of the beef and pork drippings to make like a roux (that's a thin paste to you Yankees) brown 2 to 3 minutes at the most.
STEP 7: Add half of the above paste to the pot and cook for one hour.
STEP 8: Taste after one hour and add the rest of the paste to make it as hot as you like. How do you tell if its hot enough?? If your mouth burns from the tip of your tongue to your adams apple and your nose runs and your eyes water its just right.
STEP 9: Cook over low slow fire for two to three hours stirring every 15 to 20 minutes with the wooden spoon.
STEP 10: One hour before chili is done, take the Masa Harina and add it slowly a couple of spoonfuls at a time, stirring constantly. This does several things: 1) It will tighten up the chili to a thicker consistency so if you like it thin don't add too much (but it won't taste as good) and 2) It adds a very subtle flavor to the chili.
STEP 11: Now comes the most difficult part. You should allow the chili to cool a while after cooking. In fact if you can stand it you should let it cool in the refrigerator until the next day to give the seasonings time to age and ripen. I told you this was the hard part.
Serve with good fresh saltine crackers or better yet the small round oyster or soup crackers. You can also top it with some Monterey Jack cheese if you like. But one word of caution, this is never to be served with BEANS in it, chili with BEANS ain't chili.
Don't forget the ice cream for dessert!
