Axxe55
Retiretgtshit stirrer
well fall is approaching and cooler weather is just around the corner and this is my favorite time of the year! fall high school football, Halloween and making big batches of homemade chili! i love making chili as much as love smoking and grilling on my cookers outside.
well here is my chili recipe, that i have been working on perfecting for a good number of years now. my ingredients have not really changed a lot over the years, but my cooking methods have to some degree. the amounts of the ingredients vary, as i have cooked this for large groups of people at work, as well as freeze leftovers to eat later on in the year.
Axxe"s Chili Recipe.
2-4 lbs. of cubed beef stew meat. (i will substitute deer meat here if i have it)
1-3 lbs. of lean ground beef.
1-3 lbs. of spicy pork sausage. (i prefer Jimmy Dean's brand)
10-16 jalapeno peppers.
10-16 poblano peppers.
10-16 cerrano peppers.
6-10 sweet or yellow onions.
8-12 fresh tomatoes. (firmer the better, but not green)
8-12 red & green bell peppers.
fresh cilantro.
fresh garlic cloves.
1-3 cans of thick tomato paste.
4-8 cans of Rotel tomatoes with green chile peppers.
cumin.
coarse sea salt.
coarse ground black pepper.
Cayenne pepper.
chili powder.
molasses. (darker the better)
brown sugar.
masa flour. (used to thicken up the chili during the cooking to one's desired thickness)
1-3 bottles of dark beer. (i use Shiner Bock or Corona's)
1-2 fresh Key limes.
optional ingredients if wanted.
1-2 cans of Ranch Style beans with onions.
1-2 cans of Chili beans.
1-2 cans of pinto beans.
1-2 cans of dark red kidney beans.
now on to the cooking.
i separate all of my fresh ingredients in half after dicing all of them. half will be cooked in bacon drippings and seasoned, and the other half will go in the main cooking pot with other ingredients. at this time, de-seed and de-vein the jalapno, poblano and cerrano peppers.
in the main cooking pot, put in half of the fresh ingredients, the Rotel tomatoes, tomato paste, beer, molasses and brown sugar. if you are going to use beans in this, please add them at this time as well. (i generally most times use beans in my recipe, simply because most people that like my chili prefer chili with beans.) put this on low heat and simmer slowly. (this is important)
okay, next step is to saute the other half of the fresh ingredients in bacon drippings, seasoning them with salt, black pepper, and cumin. as you saute them to just starting to get tender, add them into the main cooking pot with everything else.
next step, is to brown the meats in bacon drippings as well, seasoning them with salt, black pepper and cumin. cook sausage first. as this will add pork flavoring to the other meats when you brown the as well. add them into the main cooking pot as well.
last step. seasoning. this is purely personal and subjective and i have no set amounts i use. i season by taste testing until it seems right!
season with cumin, salt, black pepper, cayenne pepper, chili powder and lime juice. if you have one, you can zest some lime peeling into it as well.
now sit back and let it simmer for at least a couple of hours at a low simmer, stirring often. if needed, you can add in some Masa flour to thicken the consistency to your desired tastes. if you decide to use the Masa flour, add it in slowly and a little at a time, stirring constantly while adding it. a little goes a long ways. simmering at a lower temperature is key here as well. if it's bubbling, it's too hot and needs the temperature reduced a little.
my prep and cook times vary from about 3-6 hours making this chili recipe. it's not a quick fix recipe by any means. i found that slower cooking times bring more of the flavors out and also allow them to blend together much better.
serving when ready. i like to serve mine with fresh made cornbread, corn chips, shredded pepperjack cheese and some fresh diced onions.
enjoy! :cheers:
now
well here is my chili recipe, that i have been working on perfecting for a good number of years now. my ingredients have not really changed a lot over the years, but my cooking methods have to some degree. the amounts of the ingredients vary, as i have cooked this for large groups of people at work, as well as freeze leftovers to eat later on in the year.
Axxe"s Chili Recipe.
2-4 lbs. of cubed beef stew meat. (i will substitute deer meat here if i have it)
1-3 lbs. of lean ground beef.
1-3 lbs. of spicy pork sausage. (i prefer Jimmy Dean's brand)
10-16 jalapeno peppers.
10-16 poblano peppers.
10-16 cerrano peppers.
6-10 sweet or yellow onions.
8-12 fresh tomatoes. (firmer the better, but not green)
8-12 red & green bell peppers.
fresh cilantro.
fresh garlic cloves.
1-3 cans of thick tomato paste.
4-8 cans of Rotel tomatoes with green chile peppers.
cumin.
coarse sea salt.
coarse ground black pepper.
Cayenne pepper.
chili powder.
molasses. (darker the better)
brown sugar.
masa flour. (used to thicken up the chili during the cooking to one's desired thickness)
1-3 bottles of dark beer. (i use Shiner Bock or Corona's)
1-2 fresh Key limes.
optional ingredients if wanted.
1-2 cans of Ranch Style beans with onions.
1-2 cans of Chili beans.
1-2 cans of pinto beans.
1-2 cans of dark red kidney beans.
now on to the cooking.
i separate all of my fresh ingredients in half after dicing all of them. half will be cooked in bacon drippings and seasoned, and the other half will go in the main cooking pot with other ingredients. at this time, de-seed and de-vein the jalapno, poblano and cerrano peppers.
in the main cooking pot, put in half of the fresh ingredients, the Rotel tomatoes, tomato paste, beer, molasses and brown sugar. if you are going to use beans in this, please add them at this time as well. (i generally most times use beans in my recipe, simply because most people that like my chili prefer chili with beans.) put this on low heat and simmer slowly. (this is important)
okay, next step is to saute the other half of the fresh ingredients in bacon drippings, seasoning them with salt, black pepper, and cumin. as you saute them to just starting to get tender, add them into the main cooking pot with everything else.
next step, is to brown the meats in bacon drippings as well, seasoning them with salt, black pepper and cumin. cook sausage first. as this will add pork flavoring to the other meats when you brown the as well. add them into the main cooking pot as well.
last step. seasoning. this is purely personal and subjective and i have no set amounts i use. i season by taste testing until it seems right!
season with cumin, salt, black pepper, cayenne pepper, chili powder and lime juice. if you have one, you can zest some lime peeling into it as well.
now sit back and let it simmer for at least a couple of hours at a low simmer, stirring often. if needed, you can add in some Masa flour to thicken the consistency to your desired tastes. if you decide to use the Masa flour, add it in slowly and a little at a time, stirring constantly while adding it. a little goes a long ways. simmering at a lower temperature is key here as well. if it's bubbling, it's too hot and needs the temperature reduced a little.
my prep and cook times vary from about 3-6 hours making this chili recipe. it's not a quick fix recipe by any means. i found that slower cooking times bring more of the flavors out and also allow them to blend together much better.
serving when ready. i like to serve mine with fresh made cornbread, corn chips, shredded pepperjack cheese and some fresh diced onions.
enjoy! :cheers:
now