Chili

Chili is love. You better love your kitchen when you embark on this. When it’s done, everyone who tries it will love you.

Equipment
1	skillet
1	sauce pan

Directions
Step	Action
1	Cut the tops of chile, shake out seeds, tear in to strips
2	Toast in dry skillet till not quite smoking (a minute ish), do this in batches
3	Put toasted chiles in sauce pan
4	Add chicken stock to cover (add water if chicken stock falls short)
5	Bring to boil, simmer till soft (15-20 minutes)
6	Add anchovies (3 filets will do the trick)
7	Spin with immersion blender to puree
8	Taste, maybe add more anchovy

Mise en Place
MEATS		SPICES
6 lbs	chuck roast	4 tbs	cumin seeds, toasted, ground
STAPLES		3 tbs	coriander seeds, toasted, ground
2 tbs	tomato paste	2	bay leaves
1 28 oz can	crushed tomato	2 tbs	mexican oregano
6 cups	chicken stock	VEGGIES
1 bottle	dark beer, not hoppy kind	1 large	onion, small dice
2 tbs	soy sauce	4 jalepenos	small dice
2 tbs	masa harina	8 cloves	garlic, minced
	kosher salt
	canola oil

Directions
Step	Action
1	butcher meat well into 3/4 inch-ish hunks, removing as much gristle and silver skin as you can
2	In mixing bowl, toss beef with 3 tbs kosher salt
3	In skillet, brown beef in batches. you want to develop nice browning on all parts of the beef (1-2 minutes per side) don’t shortchange this step
4	As beef gets done, evac to other mixing bowl
5	Turn down heat to medium low in skillet and add onions, cook five minutes
6	Add jalepenos, cook five more minutes
7	Add garlic, cook one minute
8	Add mex oregano, cook one minute
9	Add tomato paste, cook two minutes
10	Add 1/2 cup of the chicken stock, scrape up any brown bits
11	Carefully, evac contents of skillet into stock pan
12	Add in three quarters of the chile paste
13	Turn heat to medium, stir to combine everything
14	Add in crushed tomato, beer, 4 cups of chicken stock, cumin, coriander, bay, soy
15	Stir well
16	Taste, you will need to add salt now. If you think it is too thick, add more chicken stock. If you want more chile flavor, add more paste.
17	Mix masa harina in bowl with warm water, stir, and add to chili
18	Bring chili to a boil and reduce heat to low.
19	For the next 30 minutes, skim excess oil from chili every 5 minutes and stir
20	Cook for 2-3 hours partially covered. Chili is done when meat is fall apart tender
21	Eat! serve with scallions, cilantro, cheddar, beans on the side, and saltines

Categories: Mains

Tagged as: Beef, Chili

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