Hello everybody! Let’s make some Chili. There are as many ways to make chili that you can imagine, so I am not here to say mine is the perfect version, but it is pretty tasty! 😀
First thing you’ll notice is, it is a “two” pot recipe. I’ll explain in a second. The other thing, it is with beans. I know, I know…. but I am not from Texas, so I like beans in my chili.
The two pots is because I prepare the beans separately in a crock pot, so they can be completely cooked on their own, then I add the chili to them. I keep the chili on very low heat on the stove while the beans are cooking, so that all the flavors can meld together, and the meat will get very tender too.
Ok, let’s get to it!
First thing to do, rinse beans, and soak a minimum of eight hours, over night works best for me. They will double in size, so make sure there is plenty of water over them. After they have soaked, rise again and add to crock pot. Cover beans with about a half an inch of liquid. You can use water, but I prefer chicken or vegetable stock. Gives it a touch more flavor. Honestly though, either is fine. Cook till tender, on high that’s about 4-5 hours.
Ok, now that the beans are going, time to get to work on the chili!
I make the verde chili sauce first, since I roast everything in the oven.
Put peppers and tomatillos on a cookie sheet. Set oven to broil, and put the shelf as high as you can, so you can put the peppers in with out touching the element.
You can leave the outer layer on the tomatillos, or remove it first, either works fine. Turn everything every 5 minutes, roast until outer skins are very burnt.
Peel the burnt skin off, remove stems from peppers. Remove seeds to adjust the heat, the more seeds, the hotter! Add everything to food processor or blender and blend well.
Next, let’s prepare the meat. I used Prime Rib for this. I trimmed the excess fat off the outside, and diced meat into 1/4”-1/2” cubes.
Put this in a skillet, over medium high heat, along with diced onion and minced garlic. You may need a little oil to prevent sticking. Season with salt and pepper.
Once everything is browned well, add remaining seasonings. I used paprika, chili powder, cumin, and a dash of chipotle chili powder.
Stir well to get everything coated. Let that cook for 5 minutes or so, then add one teaspoon of cocoa powder. Stir well.
Pour in one beer, bring to boil, then reduce heat to low. Add the verde chili sauce. Stir occasionally. Taste test to see if you need to adjust seasonings.
Once beans are done, add one can of crushed tomatoes to the chili and add the chili to the beans in the crock pot, and cook together for 30 minutes.
Ta Da! :D:D:D
Chili is done! Enjoy!
Don’t forget to click the Yum button! :D:D:D
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