Culinary Disasters

It would be a crime to call this chili.  Chili to me in a beautiful and pure thing consisting primarily of ground chili peppers and meat with the focus being on the flavors of the chilies used.

However, if you are from the north this is what chili is to you.  If you happen to live in the scary part where they serve it on spaghetti and it is sweet may god have mercy on your soul.

There are millions of variations of this dish from people adding carrots to coffee to even chocolate.  So feel free to add your favorite flavors. 

For this dish you are going to need:

• 1/4 lb of bacon cut into 1 inch sections
• 2 lb of chuck roast cut into 1 inch dice (keep that horrible ground meat away from this dish)
• 1 onion medium dice
• 2 stalks of celery medium dice
• 3 cloves of garlic finely diced
• 1 28 ounce can of whole tomatoes 
• 1 14.5 ounce can of tomato sauce
• 1 cup of beef stock (could easily use a good beer instead of stock)
• 3 TB of chili powder
• 2 teaspoon of dried oregano
• 1 teaspoon of cayenne pepper
• 2 bay leaves
• 12 ounces of either drained canned kidney beans or dried beans soaked overnight
• Kosher salt and black pepper
• Neutral high temperature oil (I used canola)
• All-purpose flour
• Sliced jalapenos and grated cheese for garnish

I went to the trusty cast iron dutch oven for this dish but feel free to use a stockpot or a pan large enough to hold a good amount of liquid with a lid.

First thing cook the bacon over medium-high heat.

While the bacon is cooking salt and pepper the meat.

Toss some flour onto the meat and shake around to combine.  An easy way is put the meat in a large Ziploc bag with the flour and shake and then remove the meat shaking off the excess.

After the bacon has been cooked strain out the bacon leaving the grease behind.  Add in about a TB of oil.  Add in 1/2 of the meat.  Cook till browned all over.  Remove and add in the remaining meat.  Remove that once it is browned.  If the pan starts getting to dry add in another squirt of oil.

Once the meat has been browned add in the onion and celery with a pinch of salt and pepper.  Cook till softened (about 5 minutes).  Add in the garlic and cook for another minute.

Add in the stock or beer and scrape the bottom of the pan to free up any stuck bits and reduce by 1/2.  Add in the whole tomatoes, tomato sauce, chili powder, oregano, cayenne pepper, and bay leaves.  Stir to incorporate everything and bring to a boil.

Once the mixture is at a boil turn the heat down to low and add in the beans, meat, and bacon back into the pan.

Cover and let it cook for an hour.  After an hour taste it and adjust any seasoning.  Want more chili taste add in more powder or not spicy enough for you well another teaspoon of cayenne pepper should do the trick.  After you are happy with the seasoning cover again and cook for another hour.  Once again taste and adjust.  Once you are happy turn off the heat.

Serve with sliced jalapenos on top and some freshly grated cheese.  I opted for two of my new favorite cheeses (habanero cheddar and country bacon).

Tags: beef, pork, All //