| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Pittsburgh |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork roast cut into 1" pieces |
| 2 |
lb |
Cheap ground beef (You'll need the fat. This isn't health food) |
| 1/2 |
c |
GOOD chile powder (Your local supermarket brand tastes like cardboard) |
| 1 |
|
HUGE onion; roughly chopped |
| 1 |
|
Head garlic; minced |
| 8 |
|
New Mexican green chiles; roasted; peeled, seeded, chopped |
| 1 |
tb |
Hot Hungarian paprika (This is legal. Paprika is a chile.) |
| 1 |
tb |
Ground cumin |
| 4 |
|
Beef boullion cubes |
| 1 |
cn |
(28-oz) crushed tomatoes (Dont' worry. You won't even know they are there.) |
| 1 |
|
Bottle amber Mexican beer (Dos Equiis; Noche Buena, or any Oktoberfest will do.) |
| 1/4 |
c |
Bourbon (This is one of those things that just happened.) |
| 2 |
|
Squares bitter baker's chocolate (Not as weird as it sounds.) |
|
|
Salt to taste |
INSTRUCTIONS
From: Kit Anderson <kit@maine.com>
Date: Mon, 1 Jul 1996 13:24:27 -0400
Here is the recipe for my chili that appears in BeeR the magazine.
I grew up all over the place and was introduced to hot food at a young age.
My wanderings took me to Texas for a while. It was there I learned that
true chili is not some form of bastardized spaghetti sauce or that
abomination eaten with zeal in Cincinati.
Chili is basic food. It is, in fact, one of the four food groups along with
coffee, bagels, and beer. Meat, onions, chiles. What could be simpler,
right? But then why is the perfect chili recipe so ellusive? Well, I'll
tell ya. It's because people get too far away from the basics and mix in
influences from cultures that have no business making chili. Cultures like
New York and that large flat area between Pittsburgh and Denver. There are
two styles of chili; Texas and New Mexico. Bad Attitude is from Texas.
One aside. Watch the spelling. C-H-I-L-I is make with chile. C-H-I-L-E is
(1) God's greatest gift to humans, (2) a country named after our favorite
fruit, and (3) how mothers pronounce, " Chile! Gitchyer butt over here!"
This recipe comes from years of Friday afternoons dedicated to
cards-beer-blow-off-steam sessions while at dental school in south Texas.
We used venison and pork, but any vertabrate is fine. (Armadillo is not
allowed in Texas as it is the Official State Critter and has been granted
asylum from the chili pot.) Vegetarian chili? Is that like jumbo shrimp?
Military intelligence? Legal ethics? Painless dentist?
Chili is not supposed to be blow you head off hot. I have two criteria for
proper heat. (1) I should sweat under my eyes. (2) I should be able to eat
the whole bowl without stopping to cool off. There is supposed to be a lot
of chile flavor and no tomato flavor. This can only be had through high
quality chile powder and fresh roasted peppers.
To bean or not to bean? That is the question for people that like to
discuss things like the meaning of life. Or how many angels can do the
Cotton Eyed Joe on the head of a pin. Or is there a limit to Deion $anders'
ego. If you are going to bean, pintos and black are good. Kidney beans are
a sin.
In time, this recipe has taken on life of its own. It has been know to
change major weather patterns, cement faltering relationships, depose minor
dictatorships, and affect the outcome of the Superbowl. Remember to use its
power for good.
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat,
chile powder and brown. Salt the meat while cooking. Put into your chili
pot. Cast iron is best. Repeat until all the meat is done. Put the rest of
the ingredients in you chili pot and simmer for for a hour.
As in any recipe, the amount of ingredients is variable. Add more of
anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you!
CHILE-HEADS DIGEST V3 #031
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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