The Functional Hermit

musings from a homebody

NFL Week 7 Menu: Thirty Dollar Chili

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cookedchili.10.09chili.10.09

The chill in the air now has some bite announcing Fall’s arrival – the perfect time for chili.

This recipe evolves a little bit for me year after year. The very first time I made it, the ingredients literally cost me over $30. Hence the name. The original was a Food Network recipe I saw called El Cid Chili. Since then I’m made some tweaks and this batch turned out great.

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This is a beef and pork chili. You’ll need 2 pounds of pork or beef cut into cubes, 3/4 of a pound of pork chorizo sausage (with casings removed) and 1/2 a pound of ground sirloin. For this batch I went with 2 pounds of pork. Start by heating 3 tablespoons of olive oil in a big pot.

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When hot, add your cubed meat in batches, browning on all sides. Remove to a plate with a paper towel and finish up the rest. When done, remove all the cooked meat. Then add two chopped onions into the pot, stirring regularly. Cook them just long enough for them to start getting translucent. Then add the pork chorizo and ground beef.onions.10.09addedmeat.10.09

Make sure to break up the meat so the chili has a nice, even texture to it, at least as nice and even as chili can get. Cook until all the meat is browned.

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Now you’re going to throw in a long list of ingredients: a 28-ounce can of whole tomatoes (drained), two 14-ounce cans of beef broth, 1/4 cup of chili powder, 2 teaspoons of cumin, 1 tablespoon of garlic salt, 1 teaspoon of dried basil, 3 bay leaves and a cinnamon stick.

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On top of that, add another chopped onion and a cup of fresh, chopped cilantro. Make sure to rinse the cilantro thoroughly, otherwise grit and dirt will end up in your chili. It happened to me over and over and it took me several batches to figure out I just wasn’t washing off the cilantro enough.

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Now normally I’d tell you to just mix it all up and then let it simmer for a couple of hours. But then I had one of those ‘oh shit’ moments where I realized I forgot to add two sliced jalapeno peppers and a tablespoon of corn meal.

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Now mix it all up, bring to a boil and then lower heat to a simmer and keep the chili covered. I usually add a ‘pour’ of beer for good luck at this point. Let it simmer for a couple of hours.

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Give it a stir every once in a while and make sure to stir up ingredients off the bottom. I dump any collected condensation from the lid into the sink. You may also want or need to break up the tomatoes as they cook. You’ll also notice the cooked chunks of pork will get more and more tender and will start breaking up into the chili. You really can’t cook this too long. The more you let it simmer the better it gets. After about two-plus hours here’s what mine looked like.

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We usually serve this with some sour cream and cheddar cheese along with some heated tortillas for dipping. Awesome…

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Written by the bee dub

October 26, 2009 at 11:25 am

Posted in Hermit Grub

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