51 lines
1.8 KiB
Plaintext
51 lines
1.8 KiB
Plaintext
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Mitch Murdock's
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NOW THAT'S CHILI...
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3 pounds center cut chuck roast, coarsely ground.
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2 pounds center cut chuck roast, cubed.
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1 cup vegetable oil.
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2 large white onions, diced.
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1/4 green bell pepper, diced.
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1 4-ounce) can diced green chilis (mild, not superhot), drained.
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1 or 2 small fresh jalapeno peppers, diced.
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2 cloves garlic, finely minced.
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4 cups water, preferrably bottled.
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1/2 (6-ounce) can warm beer.
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1 (8-ounce) can tomato sauce.
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1 (6-ounce) can tomato paste.
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7 tablespoons chili powder.
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2 bay leaves.
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3 tablespoons ground cumin.
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1 teaspoon ground oregano.
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1/4 teaspoon ground coriander.
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1/2 teaspoon beau monde spice mixture.
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1/2 teaspoon hot pepper sauce.
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1 teaspoon cayenne pepper.
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1 tablespoon honey.
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1 teaspoon monosodium glutamate (M.S.G.), if desired.
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1/2 teaspoon mole paste.
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1 teaspoon beef bouillon granules.
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1 teaspoon paprika.
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1/4 teaspoon white pepper.
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1 teaspoon salt.
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1/2 teaspoon coarse ground black pepper.
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2 teaspoons masa harina (corn Flour).
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Heat 1/2 cup of oil in a large pot. Add the onions, green pepper,
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Jalapenos and green chilis and garlic and saute until soft. Remove
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from pot and reserve.
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Heat the remaining 1/2 cup oil. When very hot, add the meat, cooking
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it in batches to prevent crowding, and brown thoughly.
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Drain off the Oil and fat and add the vegetables to the meat. Add 3
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cups of water, beer, tomato sauce, tomato paste and chili powder. stir
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well as liquid comes to a boil, then lower heat and simmer for 20 min.
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Add remaining ingredients except for masa harina. Mix masa with
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remaining cup of water while bringing liquid to a boil again.
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Slowly stir masa mixture into liquid. Lower heat, partly cover pot and
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allow chili to simmer for 2 hours, stirring offen.
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Serves 10 to 12
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