Had to try out the new burgundy Dutch oven my brother gave us for Christmas. So I figured what better way than for a pot of chili on a blustery night when there happens to be a football game on.
I pretty much cheated, so didn't include a bunch of prep or ingredient pics.
Ingredients:
2lbs ground beef.
1 16 oz tub of supermarket brand "fresh salsa". It's diced jalapenos, onions and tomatoes. Basically Pico de Gallo, but it isn't seasoned.
1 16 oz jar salsa
12-24 12ounce beers.
1 package Carroll Shelby's chili mix
2TB's additional chili powder.
1 TB oregano
1TB Cumin
1TB Taragon
1tsp onion powder
1tsp garlic powder
1tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp ground clove
1/4tsp hot curry powder
A dash each of Worcestershire and HP sauce.
a couple glugs of white wine at the end.
I like my chili to be subtle with flavor that builds layer upon layer ending with a kinda sneaky heat as the finish. I call it "Fred's Fabulous 5 minute chili", not because it takes 5 minutes to make, but because after you take a bite it takes 5 minutes to experience all the flavors. That's an exaggeration of course, but it does take a few moments for them all to process. The "Fred's Fabulous" part just kinda sounded funny. Don't know anyone named Fred.
All that being said, this is not "my chili". This is a lazy afternoon's version. Basically an excuse to stir a pot, drink beer and wait for the game.
We start off browning the ground beef in a skillet.
When it's about 90% done, I dump in the first beer, stir and let it simmer for about 10 minutes. Why? Well I feel like it lets more of the fat render out. It also flavors the meat. It also gives me an excuse to open the first beer far in advance of dinner time without risking "the look" from the wife.
After the simmering's done, dump the contents into a colander and let it drain. Then dump 2 more beers in the simmering pot (in this case my fancy new Dutch oven), along with the jarred salsa, the fresh salsa and the Carroll Shelby's packet minus the cayenne and the masa flour. Then go ahead and dump the meat in.
Let it simmer for at least an hour. While it's simmering, take a moment to admire the new Dutch oven. :)
After it's simmered for an hour or more, dump in the rest of the ingredients except the wine. This is (I believe) what they call in competition the 2nd dump. Basically it'll recharge the flavor. At the very end, depending on how long it's been going, you may want to thin it out a bit. I use white wine here as I like the brightness it gives the chili. You can use more beer or red wine if you want. I realize we're only at 4 beers max for this recipe and I recommended 12-24. What you do with the rest is up to you. It's just VERY important that you have them on hand.
If you do thin it with wine or beer, it's probably a good idea to give it 10 or 15 more minutes to take the edge off the last liquid addition.
You may have noticed I didn't use the cayenne or the masa from the chili kit. I just prefer to let it thicken on it's own over time, and I get the heat from the jalapenos and the red chili flakes. Cayenne is a little too "in your face" for my liking. I have tried them both, and it's good, just not what I was going for today.
I pretty much cheated, so didn't include a bunch of prep or ingredient pics.
Ingredients:
2lbs ground beef.
1 16 oz tub of supermarket brand "fresh salsa". It's diced jalapenos, onions and tomatoes. Basically Pico de Gallo, but it isn't seasoned.
1 16 oz jar salsa
12-24 12ounce beers.
1 package Carroll Shelby's chili mix
2TB's additional chili powder.
1 TB oregano
1TB Cumin
1TB Taragon
1tsp onion powder
1tsp garlic powder
1tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp ground clove
1/4tsp hot curry powder
A dash each of Worcestershire and HP sauce.
a couple glugs of white wine at the end.
I like my chili to be subtle with flavor that builds layer upon layer ending with a kinda sneaky heat as the finish. I call it "Fred's Fabulous 5 minute chili", not because it takes 5 minutes to make, but because after you take a bite it takes 5 minutes to experience all the flavors. That's an exaggeration of course, but it does take a few moments for them all to process. The "Fred's Fabulous" part just kinda sounded funny. Don't know anyone named Fred.
All that being said, this is not "my chili". This is a lazy afternoon's version. Basically an excuse to stir a pot, drink beer and wait for the game.
We start off browning the ground beef in a skillet.
When it's about 90% done, I dump in the first beer, stir and let it simmer for about 10 minutes. Why? Well I feel like it lets more of the fat render out. It also flavors the meat. It also gives me an excuse to open the first beer far in advance of dinner time without risking "the look" from the wife.
After the simmering's done, dump the contents into a colander and let it drain. Then dump 2 more beers in the simmering pot (in this case my fancy new Dutch oven), along with the jarred salsa, the fresh salsa and the Carroll Shelby's packet minus the cayenne and the masa flour. Then go ahead and dump the meat in.
Let it simmer for at least an hour. While it's simmering, take a moment to admire the new Dutch oven. :)
After it's simmered for an hour or more, dump in the rest of the ingredients except the wine. This is (I believe) what they call in competition the 2nd dump. Basically it'll recharge the flavor. At the very end, depending on how long it's been going, you may want to thin it out a bit. I use white wine here as I like the brightness it gives the chili. You can use more beer or red wine if you want. I realize we're only at 4 beers max for this recipe and I recommended 12-24. What you do with the rest is up to you. It's just VERY important that you have them on hand.
If you do thin it with wine or beer, it's probably a good idea to give it 10 or 15 more minutes to take the edge off the last liquid addition.
You may have noticed I didn't use the cayenne or the masa from the chili kit. I just prefer to let it thicken on it's own over time, and I get the heat from the jalapenos and the red chili flakes. Cayenne is a little too "in your face" for my liking. I have tried them both, and it's good, just not what I was going for today.
