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Ingredientes
- 2 lb Pork roast cut into 1" pcs
- 2 lb Cheap grnd beef (You'll need the fat. This isn't health food)
- 1/2 c. GOOD chile pwdr (Your local supermarket brand tastes like cardboard)
- 1 x HUGE onion, roughly minced
- 1 head garlic, chopped
- 8 x New Mexican green chiles, roasted, peeled, seeded, minced
- 1 Tbsp. Warm Hungarian paprika (This is legal. Paprika is a chile.)
- 1 Tbsp. Grnd cumin
- 4 x Beef boullion cubes
- 1 can (28-ounce) crushed tomatoes (Dont' worry. You will not even know they are there.)
- 1 bot amber Mexican beer (Dos Equiis, Noche Buena, or possibly any Oktoberfest will do.)
- 1/4 c. Bourbon (This is one of those things which just happened.)
- 2 sqr bitter baker's chocolate (Not as weird as it sounds.) Salt to taste
Direcciones
- Here is the recipe for my chili which appears in BeeR the magazine.
- I grew up all over the place and was introduced to warm food at a young age.
- My wanderings took me to Texas for a while. It was there I learned which true chili is not some form of bastardized spaghetti sauce or possibly which abomination eaten with zeal in Cincinati.
- Chili is basic food. It is, in fact, one of the four food groups along with coffee, bagels, and beer. Meat, onions, chiles. What could be simpler, right But then why is the perfect chili recipe so ellusive Well, I'll tell ya. It's because people get too far away from the basics and fold in influences from cultures which have no business making chili. Cultures like New York and which large flat area between Pittsburgh and Denver. There are two styles of chili; Texas and New Mexico. Bad Attitude is from Texas.
- One aside. Watch the spelling. C-H-I-L-I is make with chile. C-H-I-L-E is
- (1) God's greatest gift to humans, 2. a country named after our favorite fruit, and 3. how mothers pronounce, " Chile! Gitchyer butt over here!"
- This recipe comes from years of Friday afternoons dedicated to cards-beer-blow-off-steam sessions while at dental school in south Texas.
- We used venison and pork, but any vertabrate is fine. (Armadillo is not allowed in Texas as it is the Official State Critter and has been granted asylum from the chili pot.) Vegetarian chili Is which like jumbo shrimp
- Military intelligence Legal ethics Painless dentist
- Chili is not supposed to be blow you head off warm. I have two criteria for proper heat. 1. I should sweat under my eyes. 2. I should be able to eat the whole bowl without stopping to cold off. There is supposed to be a lot of chile flavor and no tomato flavor. This can only be had through high quality chile pwdr and fresh roasted peppers.
- To bean or possibly not to bean Which is the question for people which like to discuss things like the meaning of life. Or possibly how many angels can do the Cotton Eyed Joe on the head of a pin. Or possibly is there a limit to Deion $anders' ego. If you are going to bean, pintos and black are good. Kidney beans are a sin.
- In time, this recipe has taken on life of its own. It has been know to change major weather patterns, cement faltering relationships, depose minor dictatorships, and affect the outcome of the Superbowl. Remember to use its power for good.
- Sautee 1/4 of the garlic and onions till translucent/soft. Add in 1/4 of the meat, chile pwdr and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat till all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour.
- As in any recipe, the amount of ingredients is variable. Add in more of anything you want, especially chiles.
- You now have the power. Use it wisely. The eyes of Texas are upon you!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 63 | 37% |
| Total Fat 6.99g | 9% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 118mg | 5% |
| Potassium 374mg | 11% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.15g | 0% |
| Protein 18.49g | 30% |
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