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Receta Big Mike's Chili
by Global Cookbook

Big Mike's Chili
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  Raciónes: 12

Ingredientes

  • 9 x New Mexico Peppers *
  • 9 x California Red Peppers*
  • 1 lb Bacon -- in FP fine
  • 4 med Onions -- minced
  • 8 x Cloves garlic -- minced Fine Louisiana Warm Sauce Salt & Pepper
  • 2 lb Pork Sausage
  • 5 lb Beef**
  • 4 c. Beef broth (fresh is best
  • 8 ounce Tomato sauce
  • 2 Tbsp. White vinegar
  • 6 Tbsp. Grnd cumin
  • 2 Tbsp. New Mexico Chili Pwdr
  • 1 tsp Cayenne pepper
  • 1 Tbsp. Sugar
  • 2 Tbsp. Paprika
  • 2 Tbsp. Regular chili pwdr
  • 1 Tbsp. MSG Beer

Direcciones

  1. Dry**(use a real good cut like a cross rib roast and have your butcher grind it in "chili grind" dry Rule #1 in Chili Cookoffs: If you know beans about chili, you know chili ain't got no beans!
  2. This recipe is a lotof work, but well worth it! Oregano Tea (bring 2 c water to boil; add in 2 Tablespoons dry oregano leaves. Brew like tea; stain, reserving liquid) Remove the stems, seeds, and veins from peppers; add in to boiling water 30 min. Use a knife and strip meat off peppers, throw away skins; put into food processor with sufficient beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the mix 1/3 a time. Fry up the bacon (mostly for grease) till just about crisp. Add in garlic, and after 30 seconds, add in onions, warm sauce to taste, salt and pepper. When the onions are translucent/soft, add in the sausage. When about half cooked, add in beef. When the mix is about medium, drain the grease and refry till well done (this sears the meat and keeps the flavor in). When done, put into pot. Repeat for next 1/3 and last 1/3. Stir in the pepper paste (from above), broth, and tomato sauce. Take your time-over low heat. Then add in the remaining ingredients, one at a time, slowly. Add in sufficient beer to keep the consistency to your liking. Now adjust the spices like a real expert! Cook over low heat 2+ hrs, and you'll have one fine