Monday, February 06, 2006
Zach's Super Bowl Chili
Couldn't find my chili recipe from last year, nor our crock pot, but still wanted to make chili this year. It's pretty spicy, you've been warned. So, for posterity, here we go.
2 lbs stew meat
1 cup flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon pepper
1 tablespoon salt
vegetable oil
1 onion, diced
1 red bell pepper, cut into smallish (1/2" square) pieces
5 cloves garlic, minced or crushed
1 small can Chipotle peppers in adobo sauce
1 cup tequila
Half a can of Squirt
2 cups beef broth/consumme
2 tablespoons chili powder
2 tablespoons cumin
2 teaspoons oregano
1 large can diced tomatoes
1 small can tomato paste
1 large can each - kidney beans, pinto beans, black beans
1 big ass pot
Here we go.
Trim stew meat into approx. 1 inch cubes. Mix flour, 1 tablespoon paprika, garlic powder, pepper and salt. Heat some vegetable oil in pot. Roll stew meat in flour mixture and brown well. Remove from pot and place in a bowl. I had to do this 1 lb. at a time.
In same pot, add more vegetable oil if needed, and sautee onion and garlic for about 3 minutes. Add bell peppers and chipotle peppers (with sauce) and sautee for another 3-4 minutes.
Place beef back in pot. Add Squirt, tequila, beef broth, chili powder, cumin and oregano. Stir. Bring mixture to a boil, reduce heat, cover and simmer for 1.5 hours.
Add diced tomatoes, stir, and simmer for another hour covered.
Drain beans and add to pot. Stir. Simmer for another half hour covered, stir, then simmer for another half hour uncovered.
Serve with bread, grated cheese and sour cream.
Any additional simmering is highly recommened.
When I first made it, I only used 2 cans of beans. It was WAY too hot to eat as regular food so I added another can. This is some spicy chili kids, if you want to cut it down even futher, I figure you could use just the chiles without the adobo sauce, or get rid of the chiles altogether and add Chipotle Tobasco to taste.
-z
2 lbs stew meat
1 cup flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon pepper
1 tablespoon salt
vegetable oil
1 onion, diced
1 red bell pepper, cut into smallish (1/2" square) pieces
5 cloves garlic, minced or crushed
1 small can Chipotle peppers in adobo sauce
1 cup tequila
Half a can of Squirt
2 cups beef broth/consumme
2 tablespoons chili powder
2 tablespoons cumin
2 teaspoons oregano
1 large can diced tomatoes
1 small can tomato paste
1 large can each - kidney beans, pinto beans, black beans
1 big ass pot
Here we go.
Trim stew meat into approx. 1 inch cubes. Mix flour, 1 tablespoon paprika, garlic powder, pepper and salt. Heat some vegetable oil in pot. Roll stew meat in flour mixture and brown well. Remove from pot and place in a bowl. I had to do this 1 lb. at a time.
In same pot, add more vegetable oil if needed, and sautee onion and garlic for about 3 minutes. Add bell peppers and chipotle peppers (with sauce) and sautee for another 3-4 minutes.
Place beef back in pot. Add Squirt, tequila, beef broth, chili powder, cumin and oregano. Stir. Bring mixture to a boil, reduce heat, cover and simmer for 1.5 hours.
Add diced tomatoes, stir, and simmer for another hour covered.
Drain beans and add to pot. Stir. Simmer for another half hour covered, stir, then simmer for another half hour uncovered.
Serve with bread, grated cheese and sour cream.
Any additional simmering is highly recommened.
When I first made it, I only used 2 cans of beans. It was WAY too hot to eat as regular food so I added another can. This is some spicy chili kids, if you want to cut it down even futher, I figure you could use just the chiles without the adobo sauce, or get rid of the chiles altogether and add Chipotle Tobasco to taste.
-z
