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Black Tie Chili

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  Dried red new mexico chilies/California / anaheim chilies 8 Ounce
  Beer/6 cups beer 48 Ounce (Four 12 Ounce Each Cans)
  Beef chuck with bone 16 Pound
  Salad oil 1⁄4 Cup (4 tbs)
  Onions 4 Pound, chopped (About 8 Large)
  Garlic head 2 , minced or pressed (30 To 35 Cloves)
  Paprika powder 3 Tablespoon
  Chili powder 3 Tablespoon
  Ground cumin 2 2⁄3 Tablespoon
  Dry oregano 2 Tablespoon
  Sugar 1 Tablespoon
  Ground coriander 2 Teaspoon
  Cayenne 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Chicken broth/Two cans of 14 1/2 ounce each regular-strength chicken broth 4 Cup (64 tbs) (Homemade)
  Canned tomato sauce 15 Ounce
  Bourbon whisky 1⁄4 Cup (4 tbs)
  Salt To Taste
  Cooked pinto beans 1⁄2 Cup (8 tbs)

Rinse chiles; discard stems and seeds.
Combine chiles and beer in a 4- to 5-quart pan.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, for 30 minutes.
Whirl chiles and cooking liquid in a food processor or blender until smoothly pureed.
With a spoon, rub puree through a fine wire strainer (or force chiles through a food mill); discard residue.
Reserve puree.
Meanwhile, cut beef from bones.
Trim off and discard most of fat; cut meat into 1/2-inch cubes.
Place a 10- to 12-quart pan over medium-high heat.
Add 1/4 cup oil and 1/4 of the meat; cook, uncovered, stirring frequently, until meat is well browned.
Lift meat from pan with a slotted spoon and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add onions and garlic to pan.
Cook, uncovered, over medium heat, stirring often, until onions are soft, about 20 minutes.
Add chili powder, paprika, cumin, oregano, sugar, coriander, cayenne, and allspice.
Cook, stirring, for 2 minutes; remove from heat.
To pan, add browned beef and any juices that have accumulated, chile puree, broth, tomato sauce, and whiskey (if used).
Stir to blend ingredients, then bring to a boil over high heat.
Reduce heat, cover, and simmer until beef is very tender to bite, about 2 hours.
Stir occasionally; if needed, add water, 1/4 cup at a time, to prevent sticking.
Season to taste with salt.

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Black Tie Chili Recipe