edglock21
Abby...someone
- Joined
- May 21, 2020
- Member Number
- 938
- Messages
- 39
Cooking with Priest - The best mother f'in chili you'll ever eat
The recipe includes:
4 - bell peppers
3 - large chilis of choice
2 - cans of chopped tomatoes with green chilis
1 - large white onion
4 - hot links
6lbs - boneless chuck
Seasonings to taste
Salt
Black Pepper
Chili powder (your going to need probably close to a 1/2 cup)
Cumin
First, clean up your veggies and chop them up into approx 1" pieces
Next put a large stock pot on the stove and crank up the heat.
Put enough olive oil into the pot to cover the bottom.
Once everything is good and hot throw in your veggies and get them going.
You want the veggies to soften and take on a little color. This usually takes about 15 minutes.
While the veggies are doing their thing you can begin prepping your beef.
Cut your beef in to 1"-2" cubes. Be sure to trim off any excess fat.
If you leave all the fat on there the chili will become "slimy".
Now add your beef to the pot. When you do this give everything a good stir.
Now dice up your 4 hot links. These are the surprise that make this chili so damn good.
Dice them up fairly small... you want them to be very subtle in there...they add a ton of flavor.
Once you add your links now go ahead and dump in your two cans of tomatoes with the juice and half of your seasonings.
When you cook seasonings they will mellow and take on a different flavor than when they are added at the end.
Once it is all finished cooking we will go back and re-season to make sure it is where we want.
Once you have all that in the pot add enough water (maybe add a beer) so that everything is covered.
Bring it up to a boil and now simmer for 3-4hrs stirring occasionally to prevent burning.
You can tell it is finished when the beef is falling apart, everything is mingling together and it has become thick and attained the proper consistency.
Go back and add seasoning to taste at this point.
I use gobs of chili powder... I add about 1/2 cup to a batch this size.
Don't omit the cumin because that is what will give it that familiar "chili" taste.
I like to dish up a nice bowl and top with grated cheddar cheese and a nice dollop of sourcream or plain yogurt.
The recipe includes:
4 - bell peppers
3 - large chilis of choice
2 - cans of chopped tomatoes with green chilis
1 - large white onion
4 - hot links
6lbs - boneless chuck
Seasonings to taste
Salt
Black Pepper
Chili powder (your going to need probably close to a 1/2 cup)
Cumin
First, clean up your veggies and chop them up into approx 1" pieces
Next put a large stock pot on the stove and crank up the heat.
Put enough olive oil into the pot to cover the bottom.
Once everything is good and hot throw in your veggies and get them going.
You want the veggies to soften and take on a little color. This usually takes about 15 minutes.
While the veggies are doing their thing you can begin prepping your beef.
Cut your beef in to 1"-2" cubes. Be sure to trim off any excess fat.
If you leave all the fat on there the chili will become "slimy".
Now add your beef to the pot. When you do this give everything a good stir.
Now dice up your 4 hot links. These are the surprise that make this chili so damn good.
Dice them up fairly small... you want them to be very subtle in there...they add a ton of flavor.
Once you add your links now go ahead and dump in your two cans of tomatoes with the juice and half of your seasonings.
When you cook seasonings they will mellow and take on a different flavor than when they are added at the end.
Once it is all finished cooking we will go back and re-season to make sure it is where we want.
Once you have all that in the pot add enough water (maybe add a beer) so that everything is covered.
Bring it up to a boil and now simmer for 3-4hrs stirring occasionally to prevent burning.
You can tell it is finished when the beef is falling apart, everything is mingling together and it has become thick and attained the proper consistency.
Go back and add seasoning to taste at this point.
I use gobs of chili powder... I add about 1/2 cup to a batch this size.
Don't omit the cumin because that is what will give it that familiar "chili" taste.
I like to dish up a nice bowl and top with grated cheddar cheese and a nice dollop of sourcream or plain yogurt.
