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March 2001 Issue
A bowl of near ecstasy
by Rossana S. Tarantini
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Roxie's Chili

This makes a humungous pot . . . about 2/3 of my 18lt stock pot. When you make it, call the gang and have a party!!

The Meat

  • 4 lbs chuck steak, cubed in about 1" pieces
  • 2 lbs lean pork, coarsely ground
  • 2 lbs lean ground veal
The Vegetables
  • 1 med red onion, diced
  • 1 med Spanish onion, diced
  • 6 cloves garlic, peeled and crushed
  • 6 jalapeno peppers, chopped seeds and all
  • 2 (3 or more) chipotle peppers, chopped
  • 1 28oz can diced tomatoes
  • 1 14oz can tomato puree
  • 3 19oz cans pinto beans
The Spices
  • 3 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 3 tsp oregano
  • 3 tsp basil
  • 1 tbsp cayenne pepper
  • 2 tbsp Mexican chili powder
  • 1 tbsp Chinese chili paste (ok ok . . . so sue me!!)
The Secret
  • 2 bottles cerveza (approximately)
In a large heavy pot -- I use an 18lt cast aluminum stockpot -- brown your meat in small batches until nicely browned and set it aside.

Then, in the same pot, sauté the onion, garlic and peppers till softened, add the diced tomatoes and tomato puree and simmer about 20 minutes. Return the meat to the pot and add enough of the beer to just cover everything. Add the spices, bring to a boil and gently simmer for 45 minutes or until the cubes of beef are tender. Taste for seasoning and adjust to your liking, add the beans and a bit more beer or water if necessary and simmer for about 30 minutes more. Taste again to adjust for seasoning -- at this point if I find it needs more spiciness, and this is entirely dependant on who I'm making it for, I add more chili paste or use Sambal Oelek and just allow it to heat through.

Serve with cornbread, soft tortillas and lots of sour cream and shredded cheese.

 

 

Grama's Chili -- for Lucille Caudle

When I asked "Mizz" (our very own Patty Waage of Home Cookin' fame) to send me her best chili recipe, this is what she said: "hehehe chili, hmm!!" and then she sent me her gramma's recipe . . . she learned from a master she says!!
  • 2-3 lbs. ground beef or venison -- Mizz prefers a mix
  • 2 onions -- chopped
  • 2 beef bouillon cubes
  • 1 can stewed tomatoes - or use your own homemade version
  • 1 can tomato soup or sauce
  • 1 can beans - choose your favourite variety or a mix
  • chilli powder
  • onion powder
  • garlic powder
  • ground pepper
Cover the meat and onions with water and add a couple of bouillon cubes; simmer until the meat is browned. Drain the liquid broth off into a jar or other container and set aside.

Add the stewed tomatoes (we make our own, crushed tomatoes, peppers, celery and onions) and simmer that down. Add some undiluted tomato soup or sauce to thicken. Add beans and continue simmering to thicken and blend the flavors.

Add dashes of chili powder, onion powder, garlic powder and pepper to taste (try to stay away from salt since the canned tomatoes have salt), then slowly add in the reserved broth a little at a time and simmer it down.

You can use additional broth to thin it out if it gets to thick. Mizz likes to use the venison for this "cuz it's not as greasy". You can put the broth in the fridge before returning it to the pot to let the fat solidify so it can be skimmed off before being added to the chili. Sprinkle the chili with shredded Monterey Jack cheese and serve with corn bread, lots of crackers, toast with butter or margarine.

  • Preparation Time: about 2 hours
 

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