Super hot chili (Raging Bull) toned down (Frisky Calf):
Frisky Calf Hot Chili
This chili is toned down for regular mortals, who love a bit of heat, but not too much. It has a deep, rich chili flavor, with lots of meat, beans, and just the right amount of veggies to make a rich, thick, stick to your ribs chili.
• 19 oz ca n diced tomatoes
• 15 oz. dark red Kidney Beans
• 15 oz. Pinto, red, or black Beans
• 2 stalks Celery, sliced
• 1.5 lb. Coarse ground beef (ask butcher for coarse grind 80/20 ground sirloin, or round)
• 1 ea. dried Tabasco Peppers, Jalapeno Peppers
• 1/4 tsp. Cayenne Pepper
• 3 Ancho peppers, minced (hint: place Masa Harina, cumin, coriander, and ancho into your food processor, or blender to make you own chili powder to add wonderful depth of flavor)
• 1 red sweet pepper, seeded and chopped
• 1 large onion, roughly chopped
• 1/2 tsp. ground Coriander
• 1 tbs. ground Cumin
• 2 tbs. chili Powder
• 2 tbs. freshly-chopped Cilantro
• 1 dash Ghost Pepper powder
• 1 squares unsweetened Baker's Chocolate
• 2 tbs. Masa Harina
• 2 tbs. cooling oil
Mesquite flavor Liquid Smoke to taste, or better yet, grill the ground beef over smoky hardwood, with the lid down, before breaking up for the chili.
Brown The ground beef and set aside. In a large Dutch oven, add cooking oi;. Heat over medium-high until it begins to shimmer. Add the onion, peppers, and herbs, and spices. Stir for thee minutes. Add the ground beef. Continue cooking until the beef is browned. Keep the fat in the pan as many of the flavors are fat soluble. Add the remaining ingredients and stir to mix evenly. Reduce heat to medium, and cover. Simmer for 30 minutes. Remove lid, stir, and reduce to desired thickness. If possible, make this the day before, as it’s even better after refrigerating overnight.
My mother’s chili was almost a soup. We crumbled saltine crackers into our bowls sometimes, depending on the mood of the person.
I loved it that way, and still do. However, I also love the thick, hearty version. This chili will work for both.
Seeeeya; Chief Longwind of the North
. the thing is, it's wicked hot, but still has great flavor depth. It's the balance of flavors, meats, veggies, peppers, and a secret ingredient or two. It's way too hot for anyone in my household but me. If you like a scorching hot bowl of reed, I know how to make it. It's where dragons come to get their fire.
. If you haven't tried chili with beans, make some, just to know what it's like.
