Tuesday, October 23

Killer K's Chili

Ahhh... Mid-October in Florida. The weather is getting crisp and cool (low of 63/ high of 85), the humidity is at bay (sort of). Obviously its time to break out the ole Chili recipe and try to recreate this belly warming, deliciously satisfying, spicy meaty mouthful.

A few years ago, along with my father in law, my husband and I entered Steve Otto's 22nd Chili Cook-off. We didn't win with our recipe but to be fair there are some serious chili heads out there! Like almost professionals- it wasn't a fair competition.

Be warned: this Chili is good. People might see/smell you eating this for lunch or taste it when you have them over for a game; they will ask you to make them a batch. It happens eveerrryytime. Below is my latest recipe (I change it up depending on what ingredients I have on hand). Its gonna take a few hours; DON"T WORRY IT'LL BE WORTH IT!

*Killer K's Chili

Basic Stock:
2 lb. Ground Chuck
1 lb. Sirloin Steak (1/2 inch cubes)
1 Chorizo Sausage
1 lg. Valdia (sweet) Onion
1 Green + 1 Yellow Pepper
1 Poblano
2 Serrano (if I want it really hot ill add a Habanero or two as well)
4 Garlic Cloves
2 Bottles Beer (dark if possible; that Coors Light in the fridge will do the trick)
2 (15 oz.) Tomato Sauce
28 oz. Diced Tomatoes
1(14 oz.) Beef Broth
1/4 tsp. Salt
1/8 tsp. White Pepper
1/2 tsp. Liquid Smoke

With your cast iron skillet, brown ground beef and sirloin in batches. Drain and set aside. In same skillet add chorizo along with onion & all peppers. Saute until soft, about 3 minutes. The grease in the chorizo should be enough to saute all of the vegetables but if it is not add some olive oil. Add garlic and continue to saute about 2 more minutes. Pour in beer to deglaze skillet and let alcohol burn off, about 5 minutes or once beer is reduced by about 1/3.

In a large stock pot, combine all browned beef, the chorizo/vegetables mixture, then add the remaining ingredients: tomato sauce, diced tomatoes, beef broth, salt/pepper and liquid smoke. Bring mixture to a boil, stir, and reduce heat to a simmer. Simmer for 1 hour.

Spices, Round 1: Mix all spices in a bowl. Add to Chili; simmer for 30 minutes.

2 tsp. of Chicken and Beef Bullion
1/4 c Cumin
1 tbsp. Jalepeno powder
1/2 tsp. White Pepper
1/4 c Brown Sugar
1 tbsp. unsweetened Cocoa
1 tsp. Cayenne pepper
3 tbsp. Chili Power
32 oz. Beef Broth
28 oz Chili Beans/Kidney beans (optional- I like Chili sans beans)

Spices, Round 2: Add remaining spices to chili; let simmer for another 20 minutes. **Keep a little extra beef broth on hand, you might need more if some liquid evaporates or if you like your Chili loose (in consistancy; not morals).

1 tsp. Cumin
1 tsp. Chili Powder
1/2tbsp. Liquid Smoke

This year's Steve Otto Chili Cook-off will take place in a combined event called Riverfest: Chili, Beers & Cheer. It's gonna be fun; You should go.

* Team Name from 2009 Chili Cook-off; recipe adapted. 

No comments:

Post a Comment