chili essentials: ice storm chili

How To Make chili essentials: ice storm chili

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  Step 1
  PREP/PREPARE
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  Step 2
  THE SPICE MIX
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Place the chilies and cumin seeds in a blender or spice grinder
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  Step 5
  Blend into a powder, and then reserve.
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  Step 6
  Chef’s Note: You should wind up with about 4 tablespoons of chili powder, but we only need about 3 tablespoons, and then you can add more to taste.
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  Step 7
  THE CHILI
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  Step 8
  Gather your ingredients (mise en place).
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  Step 9
  Prepare the roast. I’m corse grinding mine. Here you have several choices… You can cut the beef into large or small cubes… you can slice it into thin strips… or you can corse grind the beef.
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  Step 10
  What roast to use? If you are cubing the beef, or cutting it into thin strips, then I would suggest a good marbled chuck roast. If you are corse grinding it, then you have more choices. A chuck roast would be fine; however, I’m going for a bottom-round roast for its additional flavor. You could also use a brisket, or short ribs. If you are having your butcher grind the beef for you, make sure they do a corse grind for chili. Any butcher worth their salt will know what you’re talking about.
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  Step 11
  Add the oil to a heavy-bottom pot (my preference would be a Dutch oven), and heat over medium heat.
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  Step 12
  When the oil begins to shimmer, add about a third of the beef, and cook until browned, about 5 – 7 minutes
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  Step 13
  Remove the browned beef, and then repeat for the other beef (about a third at a time), until all the beef is cooked.
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  Step 14
  Chef’s Note: You may need to add a bit more oil for the other batches.
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  Step 15
  Remove all the beef from the pot and reserve, but don’t clean out the pot.
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  Step 16
  Add the chopped onion, garlic, jalapeños, and combine.
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  Step 17
  Add the oregano, and 3 tablespoons of the reserved spice mix.
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  Step 18
  Cook until the chilies and onions begin to soften, about 5 to 10 minutes.
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  Step 19
  Add the beer, tomatoes, water, and salt to the pot.
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  Step 20
  Add the beef back into the pot.
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  Step 21
  Slow simmer for about 2 hours, stirring occasionally.
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  Step 22
  Chef’s Note: If you are adding the beans, put them in the pot in the last hour of cooking.
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  Step 23
  Chef’s Note: While the chili is simmering, stop every once and awhile, taste and season. I might add a bit more salt, or sometimes I crave a bit more cumin. For more heat, I might add more of the spice mix, or even some cayenne, and black pepper. It’s your chili; spice it up the way you want it.
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  Step 24
  Chef’s Tip: If you appear to be losing too much liquid, add a bit more water (or beer), but just a bit at a time.
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  Step 25
  Chef’s Note: If you have any leftover beer… You know what to do with it.
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  Step 26
  Chef’s Note: If you cut your beef into cubes, or strips, then it might take a bit longer for the beef to become tender.
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  Step 27
  Chef’s Tip: If you want the chili a bit thicker add some flour or masa harina.
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  Step 28
  PLATE/PRESENT
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  Step 29
  Serve up in nice bowls with your favorite sides. Enjoy.
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  Step 30
  Keep the faith, and keep cooking.
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