Comment from Quynh
Posted: January 17, 2007 at 5:26 pm

Here is a recipe from Alton Brown, Good Eats

In this recipe he uses a pressure cooker – since I think you do not have one – cook longer about 2 hours or until the meat is tender.

3 pounds stew meat (1 lb of beef, 1 lb of pork, and/or 1 lb of lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Comment from mouse
Posted: January 17, 2007 at 6:30 pm

wow chocolate! very interesting indeed

Comment from suki
Posted: January 17, 2007 at 7:43 pm

I saw the chili cookoff in Texas on television once. A dream come true to attend. ;)

Comment from Quynh
Posted: January 24, 2007 at 7:02 pm

Here’s another recipe:

Local Kine Chili

1 1/2 lb Ground beef
1/4 lb Bacon, chopped into 1/4″x1/4″ cubes
2 Medium Onions, Chopped
1 C Celery, chopped
1 Large Bell Pepper, finely chopped
3 Cans Kidney beans drained, save liquid(see below)
3-4 Cans Tomato sauce
1 Can Tomato Paste
1 – 1 1/2 C Bean “liquid” or water
2 Tb Ketchup
2 Tb Red wine
2 Bay leaf
3-4 Tb Chili powder
1/2 Chicken Bullion Cube
1-2 tsp Sugar
1 Tb Oregano
1 Tb Paprika
1/4 tsp Cumin
1/4 tsp Grated Ginger
3-4 Cloves Garlic, minced
1 tsp Red Pepper Flakes
1 tsp Worcestershire sauce
1-2 Tb Mayonnaise(Best Foods or Hellman’s)

1 – Brown bacon over medium heat, when the bacon starts getting crisp add the Onions,

Celery, Bell Pepper, Ginger, Pepper Flakes, and Garlic, stirring to prevent browning.

2 – Once the onion turns translucent, add the Ground Beef, and brown.

3 – When the ground beef is browned add beans, tomato sauce, tomato paste, bean liquid(start with 1 cup), beans, bullion, sugar, oregano,bay leaf, and cumin. Bring to a low boil, than reduce to a simmer.

4 – When chili has been simmering for 5-6 minutes, add in Worcestershire, chili powder(start with 2 Tb), red wine, and paprika. Let simmer for a few minutes, taste and adjust flavor.

5 – Simmer for 30 minutes, and mix in 1-2 Tb Mayonnaise.