Chili Con Carnage This chili is not for the faint of heart. It will both torture and tantalize you with searing heat, earthy rich depths and a hot and sweet finish. Spices, vegetables and other flavoring agents are added at different times to increase the complexity of this chili. Garnish as recommended to really open up the depth of flavors. Notes: To reduce the spice level, remove the seeds and pith from some of, or all of the chiles. If you do not like a slight crunch to the green bell peppers and celery, add them during the primary vegetable sauté. Not hot enough? Take it to phase 3 by adding 1 tsp of ghost chile powder. Mix the following and then divide into halves: 1 TBS Pasillo negro chile powder 1 TBS California chile powder 2 TBS Cumin 1 TBS hot smoked paprika 1/2 tsp Black pepper 1/2 tsp White pepper 2 TBS Oregano 1 TBS turmeric 1 TBS cocoa powder Soup base: 28oz can Tomato sauce 2 28oz cans Diced tomatoes 2 Bay leaves 2 TBS masa harina (liquid from 3 cans of beans) For sauté: 4 Jalapeño, stems removed and minced 4 fresh red chiles, stems removed and minced 1 medium yellow onion, diced 5 cloves of garlic, minced 1 bell pepper, seeded and diced 3 celery stalks, thinly sliced 2 lbs ground meat or vegetable protein (half of the spice mix) drizzle of apple cider vinegar Flavor enhancement: 1 lb jar of pace hot salsa 28oz can whole peeled tomatoes 1 TBS brown sugar (half of the spice mix) Beans!: 2 cans of butter beans 2 cans of dark red kidney beans 1 can of black beans 1 can of pinto beans To finish: Drizzle of molasses Smoked salt to taste Salsa topping: Whole kernel corn Fresh diced tomatoes Minced red onion Lime juice Salt to taste 1. Drain the beans reserving the liquid from 3 cans. Place the liquid, along with the entire contents of the 2 cans of diced tomatoes, the can of tomato sauce and the masa harina in a large stock pot. Add the 2 bay leaves, and place over medium-low heat. 2. Sauté the jalapeños, red chiles, onions, garlic and half of the spice mixture with a good drizzle of olive oil and 1 TBS of butter, over medium heat until well softened. Add the protein, celery and green bell pepper and cook until the protein is browned and crumbled. Add a drizzle of apple cider vinegar, scraping the bottom of the pan to deglaze. Add the contents of your pan to the stock pot and allow to simmer for 30 minutes. 3. Add the second half of the seasoning mix, the jar of salsa and the brown sugar to the stock pot. Hand crush the whole stewed tomatoes into the stock pot, and add the beans. Allow to simmer for another 20 minutes. 4. Finish with a drizzle of molasses, and then carefully salt to taste with smoked sea salt. 5. Age for 1 day by cooling to room temperature while covered and then refrigerate. The chili may also be served fresh, but the flavors really mature with time. Reheat and serve garnished with a few scant shreds of cheese, a dollop of sour cream, a few slices of avocado, a couple spoonfuls of the fresh salsa topping and a few hearty corn chips. May God have Mercy on your soul.
Posted on: Wed, 26 Jun 2013 05:26:17 +0000
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