The Chili From Hickory House |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This will hit all the heat sensors on the tongue, from front to back, it builds in flavor. No beans! Ingredients:
1 1/2 lbs. of bacon |
3 lbs. of beef chuck, cut in small cubes |
2 lbs. of coarse ground pork roast |
8 large cloves of garlic |
3 large onions, chopped quite fine |
5 tbsp of freshly ground dried cascabel and chiles de arbol |
2 tbsp of freshly ground ancho chiles |
2 tbsp of high quality chili powder |
1 1/2 tbsp of hungarian paprika (smoked is best) |
1 tbsp of freshly ground cumin seeds (toasted) |
1 tbsp of freshly ground black pepper |
1 tbsp of msg-optional |
1 tbsp of tabasco sauce |
2 tbsp of worchestershire sauce |
1 4 ounce can of chopped green chilies |
1 chopped jalapeno pepper, fresh, seeded 2 if you dare |
3 cups of beef stock |
1 boilermaker (can of beer, shot of whiskey) |
Directions:
1. In heavy cast iron skillet, fry the bacon over medium heat until the bacon is crisp.
2. Remove and reserve bacon pieces.
3. In same skillet, using 2 tbsp. of the bacon fat (reserve the rest)
4. brown the beef cubes in batches until quite brown.
5. Brown the ground pork until cooked through in same pan.
6. In a large kettle, at least 8 qt. place the remaining bacon fat and saute the onions until soft and limp.
7. Add the garlic and cook a few minutes more but do not brown the garlic.
8. Add the browned meats, along with the crisp bacon and all of the seasonings.
9. Stir over low heat.
10. Add the beef broth, beer and whiskey.
11. Simmer uncovered over very low heat for 2 hours, stirring occasionally. Make sure it doesn't stick and scorch.
12. Better if made a day ahead...it cures and mellows into something else when allowed to sit refrigerated overnight.
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