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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Friday, October 19, 2012

Missing a Sunday

So last Sunday i did not post a recipe, so that might tell you the state of mind (or heart) i was at,
but today is a new day and i will rejoice and give you another recipe


TEXAS CAMPFIRE CHILI

Makes 10 quarts of chili

9 lbs ground chuck
5 lbs chuck steak, diced into 1/2 inch squares, fat  included
2 cups Hatch Chili peppers, diced
1 cup smoked Hatch chili pepper
3 Chipolte peppers, diced, not dry
2 medium onions, diced
2 tablespoons cumin
2 tablespoons paprika
1/2 cup ground chili powder
2 sticks butter
3 tablespoons salt
1 28 oz can of diced tomatoes
2 tablespoons raw sugar
2 tablespoons Bustello instant coffee
1 bar 90% cocoa
1 quart spicy V8
4 bottles Dos Equis

Grill all the meat cook it to just past pink - some will be browned.
Sauté the chili's, onion, cumin and paprika in melted butter with the salt and then add 1 beer.
Add meat and diced tomatoes and bring to a simmer.
add sugar, cocoa, V8 and one more beer.
Cover and let simmer several hours.
Add the last of the beer and the coffee, simmer one more hour.
Refrigerate overnight and reheat to serve.
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