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Sep 13, 2014

Dad's Game Day Chili recipe

Colder weather is currently moving into our region of Northern Colorado, and I've already been hard at it making chili to warm up with.  More often than not, friends and acquaintances ask for the recipe, so I thought I'd post it here for easy access.  It was a recipe I jotted down many years ago while watching the cooking show "Emeril Live".   I've taken some liberties with it over the years, and its morphed into the recipe you see below.


Not to toot my own horn.. but this chili seems to always be a big hit whenever I make it for parties and get-togethers.  Last year, a buddy of mine entered this recipe into a fireman's chili cook-off competition and took first place.  He added jalapeno and habanero peppers to kick up the heat, which I've also done on occasion when I crave a spicier version of this chili.

If you happen to be looking for a new chili recipe to try, check it out.  You of course can add more heat to suit your personal taste, but I usually keep it a bit conservative because you never know how hot is too hot for folks.


Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion chopped or minced
  • Salt (to taste)
  • Cayenne pepper (to taste)
  • 2 pounds stew meat cut into cubes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Crushed red pepper (to taste)
  • 2 teaspoons dried oregano
  • 1 tablespoon of paprika
  • 2 tablespoons of minced or chopped garlic
  • 1-28 ounce can of crushed tomatoes
  • 1-4 ounce can of tomato paste
  • 8 cups beef stock
  • 2 tablespoons masa flour
  • 4 tablespoons water
  • 2-16 ounce can of red beans
  • 2-16 ounce cans of pinto beans
  • 1 bag tortilla chips
  • 1 1/2 cups grated Monterey Jack or Cheddar cheese
  • 6 tablespoons sour cream
  • 1 small jar of sliced pickled jalapenos

Directions
In a large stock pot, heat the vegetable oil until hot and then add the onions and saute for about 3 to 5 minutes. Stir in the stew meat, chili powder, cumin, crushed red pepper, paprika and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid partially covered for about 1 1/2 hours. Make sure to stir occasionally, and skim off the fat from time to time.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Make sure to taste and re-season with salt and cayenne if needed.

Plating
You can place a handful of tortilla chips in each shallow bowl and spoon the chili over them, or crush the chips and sprinkle them over the chili as well. You can also garnish the chili with grated cheese, a dollop of sour cream in the middle of the bowl along with jalapenos, and chives if you so choose.  I sometimes also just grab a handful of Frito's corn chips and toss them in the bowl.





No matter how you like to top your chili, in the end.. you've got a meal that will warm you to the bones even on the coldest of days.  Pair the chili with a nice stout beer, and you've got a meal fit for a king!






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