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 included2 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.
5 comments:
I love chilli! It's one of my favorite dishes. So many different varieties and it is fun to try new versions and experiment. I don't eat red meat, but I make a pretty good veggie and ground turkey chilli. I will try some of your recipe here with a few substitutions. Thanks for sharing, Joey! Enjoy your chilli ... sounds like you'll be set for awhile. I find chilli freezes well though. : )
The base of the chili (all the different peppers and spices) is very much vegitarian - you would need to use a vegtable oil instad of the butter to make it vegan, but it would eat very well.
I love chilli, especially on a cold day, and i love it spicier if my nose is stuffy from allergies, it is very good in clearing my stffy nose plus I do enjoy its taste.
14 pounds of meat!!!!! How many people are you going to feed?
Granny - this was a competition and the expected crowd was about 300+ each getting a "taste"
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