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A friend found this recipe in the early 80s in Esquire Magazine. Being a bunch of
Northerners, we knew little about the chili "culture", and were quite a sight
trying to find the peppers in (what was then, at least) the WASPish Fairfield County,
Connecticut. Now, of course, living in the San Francisco area and having made this
recipe for about 15 years, we are able to discuss the hotness of the various peppers, how
to dry out the anchos ourselves (helpful when the supermarket has run out of dried
peppers!) and whether we should be drinking Cuervo 1800, Herradura Gold or Mezcal while
cooking.
This recipe makes LOTS of chili. You may want to halve the recipe, or even quarter it.
North Texas Red Chili
Recipe By : Rich Ryan c/o Esquire Magazine
Serves : 50
Preparation Time :5:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint
tequila
10 medium jalapeno
peppers
15 medium ancho
chili peppers
3 medium chipotle
peppers
10 medium japanese
peppers
30 cloves garlic
-- minced
30 pounds stew
meat -- lean
1 cup
flour
4 cups
chili powder
6 cups
beef bouillion
3 quarts beer --
light
4 tablespoons coriander -- ground
6 tablespoons cumin
4 tablespoons oregano
1 tablespoon sugar
2 tablespoons salt
5 tablespoons masa harina -- optional
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"The main event is based on the bible of the chili culture,
Frank X. Tolbert's "A Bowl of Red". Any food nor prepared
his way may taste good, but it's not chili. End of debate."
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1) Have a big hit of tequila to establish a chili perspective. Pace yourself, though:
serious chili cookery requires less concentration than brain surgery, but you'll still
need your wits.
2) Discard seeds and veins from dried peppers. Cover peppers with water and boil for
fifteen minutes, then cover pot and let sit.
3) Chop seeded and deveined jalapenos into small bits. Set aside. (CAUTION: Peppers burn!
Beware of cooking fumes when boiling peppers; wash hands thoroughly after working with
them. Be careful where you put your fingers for a couple of days.)
4) Take another belt of tequila. Move on to Phase II.
5) Lightly saute garlic in bacon drippings (or cooking oil) over medium heat. Do not
brown. Transfer to kettle.
6) Brown meat a handful at a time in the pan used for the garlic. Turn frequently with a
spatula. Do not crowd, or meat will steam. Transfer to kettle. (NOTE: This is boring and
messy. Wear an apron and be prepared to clean up a lot of spatters.)
7) Sift flour and chili powder together. Combine with meat. Stir with a large wooden spoon
(or small boat paddle) until meat is lightly coated.
8) Remove cooked chili peppers from liquid and mash into a paste. Save liquid. Add all
peppers (including the jalapenos) to kettle.
9) Add beef broth, chili cooking liquid, and two and a half quarts of the beer to the
kettle. Bring to a boil over medium heat. Stir frequently to avoid sticking. Liquid should
be at least two or three inches above meat. Add more beer (or even water) if necessary.
10) More tequila; chase with remaining beer.
11) Reduce heat to a strong simmer, then add other seasonings. Rub cumin seeds, oregano,
and coriander between your hands over the kettle. This may cause them to blend into the
broth quicker, and it certainly feels good.
12) Cook over low heat, partially covered, until meat just begins to fall apart. This
should take two and a half to three hours. Stir frequently. Taste from time to time to
appreciate what a fine brew you have. Adjust spices. Relax, but don't collapse.
13) Tequila.
14) Optional: Make a roux with the masa harina and a cup or so of the cooking liquid. Add
to the kettle for the last fifteen minutes of cooking. Do this if the chili needs to be
thickened a bit or if you're partial to the tortilla bite that masa imparts.
15) Finish the tequila, if you haven't already.
16) Cool the chili, refrigerate overnight, and skim the grease off the top of the kettle
the next morning. Leave it out of the refrigerator for a couple of hours before starting
to heat it up. Warm S-L-O-W-L-Y over a very low fire before serving. Stir a lot to make
sure it doesn't stick. Don't blow it all after this much work!
Serves 35-40 chiliheads or 55-60 polite eaters. I prefer it straight, but some people like
it "going to the prom" (that is, topped with grated cheddar and chopped onions
and maybe some chopped jalapenos, or a dollop of hot sauce).
A note on hotness: First-timers may want to cut back on the number of peppers in this
recipe, at least during the early stages of cooking. Serious chili is a rich, tasty nectar
with a sharp bite, but it shouldn't be so hot you can't eat it. On the other hand, it
should make your forehead sweat!
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Suggested Wine: Drink Beer, Margaritas, or Soda
Serving Ideas : Serve over rice
NOTES : This is our traditional Super Bowl Party Chili. I have never made it for any other
occasion. The preparation is long and tedious, and we generally invite our closest friends
over on the Friday night before the game to make this concoction. It chills quite well in
the refrigerator, and the spices have a chance to set up over the 36 hours or so between
cooking and eating.
Super Bowl Sunday has become a de facto American holiday, it seems, and we have continued
a 15 year tradition begun in Connecticut of celebrating the day with beer, margaritas,
lots of food and friends (the rowdier, the better). When some of the gang have competing
rooting interest, as in '84 (SF vs. Miami) and '97 (GB vs. NE), it makes for an even
livelier time!
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