July 11, 2009
Originally PUBLISHED September 21, 2003
It's still too hot in Southeast Georgia to be cooking chili, but I couldn't help myself. Here's My Recipe:
One 2-pound chuck roast
Daub the roast with olive oil and roll it in the cumin and about 1/2 the tube of chili powder. Throw in some salt, pepper and worchestershire sauce just for the hell of it. Pack the mixture all over the roast. Slow-cook the roast in a crock pot until tender, where you can shred the meat into tiny strips with your fingers. Discard the fat and any gristle you find. Pour all the juice from the crock pot into a large standard kitchen pot. Set the burner on medium high.
Dice the Vidalia onions and the bell peppers. Melt the 1/4 stick of butter in the pot with all the meat-juice, then toss in the onions and peppers, plus two heaping tablespoons of minced garlic. Throw your head back and enjoy the aroma.
When the onions begin to brown slightly, add all the tomato stuff, bring to a boil, then turn the heat down and allow the mixture to simmer for about 30 minutes. Pour the 12-oz can of Guiness Stout into the mix as you add the jalapenas and carefully count FIVE DASHES of Habanero Gold hot sauce into the pot. DO NOT get carried away with this stuff. Five dashes are plenty, even in a BIG pot. Trust me.
Add the shredded meat and the rest of the Mexene chili powder (yeah, the whole tube). Keep the pot on a slow simmer until all your friends show up to enjoy the outcome. The longer it takes them to get there, the better the chili will be. Have plenty of beer and corn chips on hand. Keep the number of the local EMS handy in case the faint of heart can't handle this dish.
Put any leftovers in the refrigerator overnight, then freeze them in those individual plastic bowls with locking lids that you can buy at any grocery store. The chili actually GETS BETTER when it sits in the fridge overnight. You can eat for a week off this stuff.
I may not be a Texan, but I cook GOOD chili.
All content © Rob Smith