Nick''s Drunken Texas Chili
Alas, I didn't take home the top prize, but I did have an amazing time at the 2009 Time Out Chili Cook-off. There were some quite good chilies there, including a smoked brisket one that happened to be stationed right next to mine made by some firemen. I can't believe theirs didn't win!
As I promised people who liked my chili at the event, here is the recipe that I used for my Drunken Texas Chili. In the next couple of days I'll have a more in depth post about how I developed the recipe and why so many steps are involved. But just wanted to thank Time Out again and the contestants; it was a great afternoon.
Drunken Texas Chili
- 2 pounds whole chuck beef
- 1 tablespoon lard
- 8 ounce can tomato sauce
- 1/2 cup bourbon
- 1 cup beer
- 1 cup wine
- 1 cup beef stock
- 6 tablespoons chili powder (recipe below)
- 1 tablespoon Onion Powder
- 2 teaspoons garlic powder
- 1 package Sazon Goya
- 4 teaspoons ground cumin
- 1 tablespoon paprkia
- 1/2 teaspoon cayenne
- 1 jalapeno
- 1 habanero
- salt and pepper
- Dice the meat into 1/2 inch cubes.
- Melt the lard in a large pot over medium high heat. Add the beef and cook until it is no longer red. Remove the meat and drain on paper towels. Turn off the heat.
- Pour any juices or fat out of the pot. Return the meat to the pot, pour in the beef stock, beer, wine, and then the bourbon. Bring to a boil and then simmer for 25 minutes.
- Stir in spice dump 1. Add the whole jalapeno and habanero. They will just float on top. Simmer for 1 hour.
- Stir in spice dump 2. Simmer for 45 minutes.
- Stir in spice dump 3. Simmer for 20 minutes. Remove jalapeno and habanero.
- Season with salt and pepper to taste.
Spice Dump 1
- garlic powder
- onion powder
- 2 teaspoons paprika
- 1 tablespoon Chili Powder
- Sazon Goya
- black pepper
- whole jalapeno and habanero
Spice Dump 2
- 4 1/2 tablespoons Chili powder
- cayenne pepper
- 1 teaspoon cumin
Spice Dump 3
- 1/2 tablespoon chili powder
- 1 teaspoon paprika
- 1 tablespoon Cumin
Nick's Chili Powder Recipe:
- 3 ancho chiles, stems and seeds removed
- 3 pasilla chilies, stems and seeds removed
- 4 morita chilies, stems and seeds removed
- 3 mulato chilies, stems and seeds removed
- 2 tablespoons whole cumin seed
- 1 tablespoon garlic powder
- 1/2 tablespoon dried oregano
1 teaspoon paprkia
- Preheat an oven to 300 degrees. Place some aluminum foil on a baking sheet. Toss on the chilies and the cumin seed. Transfer to the oven and cook for 5 minutes. Remove and let cool.
- Add everything to a blender. Process until it is a fine powder.
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