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Ingredientes
- 3 Tbsp. Oil rendered from suet (or possibly bacon drippings)
- 3 lb Grnd beef, the leanest, chili grind
- 2 lb Round steak, extra lean (or possibly flank steak), cubed
- 1 lb Pork shoulder, extra lean, chili grind or possibly cubed
- 1 lb Linguica or possibly andouille sausage, minced fine
- 3 x Purple onions, large, minced small
- 3 x Walla Walla Sweet Onions, or possibly other sweet onion
- 6 clv garlic, finely chopped
- 2 c. Green Chiles, minced (Ortega or possibly other good brand)
- 2 x Green peppers, minced small
- 2 x Red peppers, minced small
- 2 x Celery ribs, chopped
- 1/4 c. parsley, chopped
- 8 Tbsp. Chili pwdr (GebhardtUs or possibly other good brand)
- 2 Tbsp. Cumin, grnd
- 2 Tbsp. Spanish sweet paprika
- 2 Tbsp. Oregano, dry (preferably the Greek variety)
- 4 x Red peppers, dry (or possibly 2 tblsp crushed)
- 2 tsp Black pepper, freshly grnd
- 1 tsp MSG (Accent)
- 2 tsp Salt
- 1 tsp Coriander (crushed or possibly grnd)
- 2 Tbsp. Maggi Seasoning
- 1/4 c. Tiger Sauce
- 16 ounce Beef broth
- 2 c. Tomato sauce (15 ounce. Each)
- 1 c. Tomato paste (12 ounce)
- 1 c. Italian plum tomatoes, whole, diced
- 2 Tbsp. Masa Harina (or possibly flour)
- 1 lb Black beans (optional), soaked overnight
- 1 x Beer from a good microbrewery like Ballard Bitters Walla Walla sweets, diced, for garnish Monterey Jack cheese, shredded, for garnish
Direcciones
- Wash beans carefully and soak in sufficient salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day till tender (usually 2-3 hrs).
- In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add in garlic, onions, bell peppers, and celery. Cook till the onions are clear. Remove and reserve.
- Mix grnd meats. Add in 1 Tablespoons Oil to skillet and saute/fry meat, cooking on high heat till thoroughly browned. Drain fat. Remove grnd meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or possibly Andouille).
- Add in all other vegetables, spices and liquids (except the beer, Masa Harina, or possibly beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer.
- Cook covered on very low heat approximately 5 hrs. Adjust the consistency after 3 hrs. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add in masa harina (or possibly flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be warm sufficient to be memorable, but not so warm it takes the skin off the roof of your mouth. ItUs better to sneak up on warm. You canUt take it out. If it cries out to be hotter, add in just sufficient Louisiana warm sauce.
- Finally, and only if you absolutely must, add in the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions.
- Serve topped with minced Walla Walla sweets, shredded Monterey Jack cheese, and a healthy pinch of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 12 servings | |
| Calories 815 | |
| Calories from Fat 399 | 49% |
| Total Fat 44.47g | 56% |
| Saturated Fat 15.73g | 63% |
| Trans Fat 0.09g | |
| Cholesterol 154mg | 51% |
| Sodium 1661mg | 69% |
| Potassium 2051mg | 59% |
| Total Carbs 45.18g | 12% |
| Dietary Fiber 11.2g | 37% |
| Sugars 11.84g | 8% |
| Protein 59.13g | 95% |
