This was an interesting batch. On one hand, the layering of flavors made it probably the best and most complex chili I've ever made. On the other hand, it was just a tad too spicy. As in the top of my head beads up with perspiration after the first bite.
I made my own chili powder and used toasted and ground red pepper flakes in an amount equal to the toasted and ground cumin, plus I added cayenne. Plus I used diced jalapeños. So yeah, it was kinda screamin'. But I couldn't stop eating it.
2 lbs ground meat. I actually used half ground turkey and half ground chicken. I prefer the texture, and I used beef broth as part of the liquid to make up for the loss of beef flavor.
1/2 cup each diced tomato, jalapeño and onion
28oz can crushed tomatoes
Small can tomato paste
28oz. Water (I used beef broth)
1 cup each white wine and apple juice
Half cup chili powder
2Tb oregano
1Tb onion powder
2 cloves garlic, minced fine.
1tsp allspice
EDIT: 1TB cocoa powder.
Half teaspoon each cinnamon and nutmeg
1/3 cup masa (optional)
1/4 cup dark cane syrup. Molasses or honey will work too.
Salt and pepper to taste.
I took a little bit different route with the preparation this time. Instead of just browning the meat and dumping everything in, I treated it like a curry, browning each ingredient to create fond on the bottom of the pot. I really think it made quite a difference in the complexity of the flavors.
Start off by browning the meat in a heavy bottomed pot.
Once it's browned, remove and set aside. Pour all the grease out except about a tablespoon. If using ground turkey or chicken, add about a tablespoon of oil.
Set heat to high and add the diced tomato, onion and jalapeños. Sauté until the onions are tender and the tomatoes just about dissolve. Then add the garlic and sauté for an additional minute.
Next add half the chili powder and all the other spices. Stir for a minute or so.
Then add the tomato paste and stir until it coats the bottom of the pot. Be very careful as it can easily scorch. Keep it moving!!
Then add the crushed tomatoes and deglaze the bottom of the pot. Then add your water (or stock), wine and apple juice. Add in the browned and drained meat as well as the cane syrup.
Simmer for 30 minutes and then add the rest of the chili powder and if you want, the masa to thicken. I usually make a slurry with the masa and about a third cup of water.
Simmer another 30 mins and serve! It's some of the best chili I've ever made. The flavors are intense and hit every part of the spectrum.
Oh, so I don't get yelled at, here's a pic. I had it over macaroni for lunch today.
I made my own chili powder and used toasted and ground red pepper flakes in an amount equal to the toasted and ground cumin, plus I added cayenne. Plus I used diced jalapeños. So yeah, it was kinda screamin'. But I couldn't stop eating it.
2 lbs ground meat. I actually used half ground turkey and half ground chicken. I prefer the texture, and I used beef broth as part of the liquid to make up for the loss of beef flavor.
1/2 cup each diced tomato, jalapeño and onion
28oz can crushed tomatoes
Small can tomato paste
28oz. Water (I used beef broth)
1 cup each white wine and apple juice
Half cup chili powder
2Tb oregano
1Tb onion powder
2 cloves garlic, minced fine.
1tsp allspice
EDIT: 1TB cocoa powder.
Half teaspoon each cinnamon and nutmeg
1/3 cup masa (optional)
1/4 cup dark cane syrup. Molasses or honey will work too.
Salt and pepper to taste.
I took a little bit different route with the preparation this time. Instead of just browning the meat and dumping everything in, I treated it like a curry, browning each ingredient to create fond on the bottom of the pot. I really think it made quite a difference in the complexity of the flavors.
Start off by browning the meat in a heavy bottomed pot.
Once it's browned, remove and set aside. Pour all the grease out except about a tablespoon. If using ground turkey or chicken, add about a tablespoon of oil.
Set heat to high and add the diced tomato, onion and jalapeños. Sauté until the onions are tender and the tomatoes just about dissolve. Then add the garlic and sauté for an additional minute.
Next add half the chili powder and all the other spices. Stir for a minute or so.
Then add the tomato paste and stir until it coats the bottom of the pot. Be very careful as it can easily scorch. Keep it moving!!
Then add the crushed tomatoes and deglaze the bottom of the pot. Then add your water (or stock), wine and apple juice. Add in the browned and drained meat as well as the cane syrup.
Simmer for 30 minutes and then add the rest of the chili powder and if you want, the masa to thicken. I usually make a slurry with the masa and about a third cup of water.
Simmer another 30 mins and serve! It's some of the best chili I've ever made. The flavors are intense and hit every part of the spectrum.
Oh, so I don't get yelled at, here's a pic. I had it over macaroni for lunch today.
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