Sunday, November 25, 2007

South Side Meat and Pepper Chili

I hosted a poker game Friday and made a pot of chili for the guys. I've made this version a handful of times always playing with it slightly. Once you get the basics down chili is one of the easiest things to make. I tinkered this time by adding some beef short ribs. When I went to my store they had a slab sitting there so I decided to throw them in too. Here's what you need and what I did.

2 large onions
1 large green pepper
1 large red pepper
4 jalapenos
2 poblano peppers
2 banana peppers
2 pounds beef stew meat
1 pound cubed pork shoulder
2 pounds beef short ribs
1 large can of tomato sauce
1 tallboy of cheap beer
2 TBLSP ground cumin
1 TBLSP salt
1 TBLSP ground black pepper
2 TBLSP red pepper flakes
1 small can of tomato paste
Shredded cheddar cheese and sour cream

Dice up all you onions and peppers being careful to remove most of the seeds, that's where the peppers get their heat from. Also wash your hands before rubbing your eyes, nose of other sensitive body part because the pepper juice will set whatever you touch on fire.

Toss all the diced veggies into a stock pot with a little bit of olive oil and sautee over medium heat until tender, about 10 or 12 minutes. While that's working salt and pepper the meat and brown over high heat in a sautee pan. Do it in batches if needed and set aside. Once the veggies are ready toss the meat in. Add the tomato sauce and beer and stir together.

Reduce heat and cover for an hour. After time has passed stir and add spice. What I said to use is a basic guide, you can do more or less depending on what you like. Keep heat on low and let cook for at least another two hours. During this time you'll have to skim some of the grease off the chili as well.

After that time has elapsed and depending on the consistency of the chili you may want to add some tomato paste to thicken it up a little bit. Also at this point you'll want to remove the short ribs and let cool for a few minutes. Remove the bones and chop the meat into smaller pieces and then throw it back in with the chili.

I suggest topping with cheddar cheese and a dollop of sour cream.

1 comment:

Steve said...

And the chili was so delish, there was none left for the late arrival! So he had to subside on taco-flavored Doritos instead. The end.