Please????????
WARNING: THIS CHILI IS EXTREMELY SPICY!!! IF YOU DON'T LIKE, OR CAN NOT HANDLE VERY SPICY FOOD, THEN THIS CHILI MAY NOT BE FOR YOU.
2 lbs beef, pork sirloin, or venison cut into 1/2 inch cubes
2 green bell pepper(diced)
2 medium onions(diced)
4(or 30) garlic cloves(minced)
salt to taste(usually not much)
3 tsp cumin, or to taste
Whole dried chiles:
12 anchos
20 guajillos
20 New Mexico hot reds
40 pequins
2 haberneros
3 bottles of beer...Porter(very important)(Also, add 3 bottles for the chef)
2 15 oz cans of black beans
2 15 oz cans of kidney beans
2 28oz cans of diced tomatos
1 tbs olive oil
I've always done a regular chili with beans for my venison (which I have a freezer full of), but recently I was introduced by a guy on another forum to this recipe:
Tyler's Texas Chili Recipe : Tyler Florence : Food Network
I'm hooked. He also suggested cubing the meat and searing it on the grill...and slicing up the onions into big pieces and grilling them too (on skewers), which I did, and am also a big fan of. The cinnamon is awesome! I found the first batch a touch too sweet, so I omitted the sugar the second time and it was perfect. Make sure you find good chocolate---my mom picked up these mayan chocolate balls from Mexico, but if you can find some Oaxacan variety, that's perfect.
Jesus fing christopher, what are the scovel units of this concoction?
Do you need one of these to eat it?
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