Posted in Beef, Chili, Cilantro, Cooking Blog, Food, Tomatoes, tagged ancho chiles, Beef, chili, chili lovers, cilantro, coarse chili, Cooking blog, cumin seeds, dinner, Food, Tomatoes, tri tip beef on November 1, 2012 |
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See… I told you I will have another great chili recipe from our Chili Cook Off!!!
The following recipe is from my friend Slade. I just have one word for all of you “Great”. We all love it, the flavors blended well together. The spices busted nicely in your mouth after you had enjoyed all the other flavors first. The meat was tender and perfectly blended with the onions, garlic and tomatoes.
A great must try recipe!!
Here is Two Ghouls XXXX Haunted Hash Level Three by Slade.
Haunted Hash Level Three
This is a classic Tex-Mex style chili guaranteed to reach out and grab you by the taste buds. The key to this recipe is in using fresh ingredients. Always choose the very best raw ingredients and take the time to prepare them yourself. I used fresh vegetables and spices from Rancho Market and had Hobe Meats chili grind fresh cuts of their meat.
5 large ancho chiles, fire roasted, peeled, stemmed and seeded
2 tablespoons bacon drippings
¾ pound tri-tip beef, coarse / chili ground
¾ pound chuck steak, coarse / chili ground
1 medium brown onion, diced
3 garlic cloves, peeled
1 14.5-ounce can diced fire-roasted tomatoes
1½ teaspoons whole cumin seeds
2 cups beef broth
1½ teaspoon salt
1 ounce bittersweet chocolate, chopped
2 tablespoons masa harina / corn meal
3 green onions, cut into ¼-inch pieces for serving
1 cup grated cheddar cheese for serving
2 jalapeno peppers, sliced and pan fried for serving
Brown meat and onion. Add bacon drippings to pan over medium-high heat, then add meat and onions. Cook for 10 minutes. Remove from the heat, remove excess rendered fat and discard.
Make seasoning. Place chiles in a food processor; add tomatoes with their juices. Toast garlic until fragrant then add to chiles and tomatoes. Toast whole cumin seeds until fragrant then freshly grind them until fine. Add to food processor and blend chiles, tomatoes, garlic, and cumin until smooth.
Simmer chili. Return pan to medium-high heat. Stir 5 minutes to cook chili mixture. Stir in beef broth and 1½ teaspoons salt. Reduce heat to medium-low and simmer for 45 minutes.
Finish and serve. Sprinkle masa harina over chili and stir. Add chocolate. Simmer 5 minutes. Taste and season with more salt if necessary. Ladle chili into bowls and serve with green onions, cheese, and jalapeno pepper slices.
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Posted in Beans, Beef, Bell Peppers, Chili, Cooking Blog, Food, Life, Pork, Tomatoes, tagged Beans, Beef, Bell Peppers, chili, chili lovers, chili pepper, cloves garlic, Cooking blog, dinner, Food, ground cumin, Life, Pork, pound pinto beans, Tomatoes, vegetarian on October 27, 2012 |
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In celebration of the end of the scholastic quarter, my son school puts together a great Fair. Lots of fun activities for the children’s. Great get together for the parents. As we all were abandoned by our little and not so little one’s, the parents had the opportunity to taste some fantastic Chili at the Chili Cook-off . Each years, parents present and serve their favorite recipe of chili. The competition is fierce. The flavors are wonderful. Creativity at is best. Die hard chili lovers are in heaven here.
As I did not participate, I am very fortunate that my friends are willing to share their favorite recipes with me and all of you.
Today recipe is from my friend Jen S, and as you can see from the pictures below she was having a lot of fun making sure everyone tasted her chili.
Her chili was light with the perfect amount of spicy hot bite. The beans were perfectly married with the meat. The peppers, onions, tender and tasty. The spices… just perfect for anyone like me that cannot handle the heat… I like the fact that my taste buds were not killed by spices. The heat exploded in my mouth after I was able to taste all the meat, beans, peppers. Love it and my sentiments were shared by quite a few parents.
Jen, thank you so much for sharing your recipe with every one at school, and now, with all of us around the world.
So, with no further ado here is Jen’s Goblin Grub.
By Jen S.
½ pound pinto beans, soaked overnight covered by 2” water
3 – 14 ½ oz. canned tomatoes
1 pound green peppers (seeded and coarsely chopped)
1 ½ tablespoon oil
1 ½ pound onions, peeled and coarsely chopped
2 cloves garlic, crushed (use more if wish, maybe 4 cloves)
½ cup parsley, minced
½ cup salted butter
2 ½ pounds ground beef chuck
1 pound ground lean pork
1/3 cup chili powder (I always use a bit more)
2 tablespoons salt
1 ½ teaspoons pepper
1 ½ teaspoons cumin seed – or ground cumin
1 ½ teaspoons Accent
Soak the beans overnight in enough water to cover by 2 inches.
The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender.
Add tomatoes and simmer 5 minutes longer.
Meanwhile in a large skillet sauté` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender.
In another large skillet melt the butter and add the beef and pork. Sauté` for 15 minutes.
Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes.
Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour.
Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist.
Skim fat from the surface and serve the chili.
Makes about 4 quarts. This chili also freezes beautifully, although there’s never any left to freeze.
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