Ding Dong Eight-alarm Chili |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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I was looking for a chili recipe a long time ago and came across the chili recipe off of the Cosby Show when Cliff Huxtable made this chili on one of the episodes. I would like to state that this recipe is still one of my favorites *but* I can NOT eat this chili using all the serrano chilis. Read more . I put 2 in! That is all because there are a LOT of other sources for heat in this dish. . .but it is sooooo Good! =D This chili REALLY tastes better if you wait another day or two before serving Ingredients:
active time: 1 3/4 hours |
start to finish: 6 1/2 hours (plus 1 to 2 days for flavor to develop) |
2 oz. dried ancho chiles (4 large), stemmed and seeded |
6 large garlic cloves, 3 of them finely chopped |
1 t. salt, or to taste |
1 1/2 t. cumin |
1 1/2t. chili powder (not pure chili) |
4 pounds well-marbled beef brisket or boneless chuck, (trimmed and cut into 1 1/2 to 2-inch pieces) |
3 to 4 t. vegetable oil |
1 (28 to 32-oz.) can whole tomatoes in juice |
1/4 c. canned chipotle chiles in adobo sauce |
1/2 c. coarsely chopped fresh cilantro |
1 1/2 pounds white onion, chopped (4 cups) |
1 t. dried oregano (preferably mexican), crumbled |
1 to 4 serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version) |
1 (12-oz.) bottle beer (not dark) |
2 c. water |
2 1/2 c. cooked pinto beans (optional; 30 oz. can), rinsed if canned |
accompaniments: cubed avocado; chopped white onion; shredded cheddar; chopped fresh cilantro; sour cream and corn bread |
Directions:
1. First, soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
2. While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 T. salt, 1/2 T. cumin and 1/2 T. chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
3. Heat 2 T. oil in a wide 6 to 7-quart heavy pot over moderately high heat until hot but not smoking, them brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot).
4. Puree anchos in a blender along with tomatoes (including juice), chipotles in adobo sauce, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 T. salt until smooth.
5. Add enough oil to fat in pot to total 3 T., then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 5 minutes. Stir in beer, water and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
6. Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
7. Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
8. Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
9. Serve with accompaniments of choice =D
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