Non-Standard Chili

So it's cold here, again. The other night, I decided to fake out the cold, and made chipotle chicken wraps. They were good. Perhaps I'll post the ingredients later. However, I decided I'd "go with the flow" and make something a bit more hearty.

Enter my non-standard chili.

Ingredients:

* Beef, specifically chuck, cut into small cubes
* poblano peppers (rough chop... "chunks")
* red peppers (rough chop... "chunks")
* chipotle chili powder
* ancho chili powder
* cayenne pepper
* cumin
* garlic (sliced)
* red beans
* carrots (shredded)
* red onion (diced)
* beef stock (broth is for the weak)
* S&P
* peeled whole tomatoes (tinned)
* a good scotch. I used some of my 12 year Glenfiddich. (not the 15, 18 nor 50yr)

Season the meat w/ S&P and a bit of the chili powders

In a spankingly hot cast iron skillet, sear the meat. You're looking for serious maillard reaction. Once seared, put it into your crock pot, which should be on medium heat. (I suggest a giant le creuset. Did I mention I like iron?)

Add the tomatoes to the pot

Turn down the heat, and add the onions to the skillet. Let them caramelise, then throw them into the pot. Do the same with the peppers.

Crank the heat under the skillet to "spank". Deglaze the skillet with the stock. Get all the crunchy bits to come off the bottom. Then throw it all into the pot.

You're done with your skillet.

Add the carrots to the pot, along with the garlic, additional chili powders, beans, and seasonings. Let the pot slow cook for at least a few hours, although 2 isn't bad, it'll get better the longer you cook it. Always taste to make sure your seasonings are in balance.

About 30 minutes before serving (while still cooking), put about a shot of scotch into the pot, and stir it in.

Serve with sharp cheddar cheese (if you have dishes that can go under the broiler, you can top the entire chili with cheese, and let it melt/crust in the broiler).

I had it with some hard cider, and it was quite nice!

Non-Standard Chili

So it's cold here, again. The other night, I decided to fake out the cold, and made chipotle chicken wraps. They were good. Perhaps I'll post the ingredients later. However, I decided I'd "go with the flow" and make something a bit more hearty.

Enter my non-standard chili.

Ingredients:

* Beef, specifically chuck, cut into small cubes
* poblano peppers (rough chop... "chunks")
* red peppers (rough chop... "chunks")
* chipotle chili powder
* ancho chili powder
* cayenne pepper
* cumin
* garlic (sliced)
* red beans
* carrots (shredded)
* red onion (diced)
* beef stock (broth is for the weak)
* S&P
* peeled whole tomatoes (tinned)
* a good scotch. I used some of my 12 year Glenfiddich. (not the 15, 18 nor 50yr)

Season the meat w/ S&P and a bit of the chili powders

In a spankingly hot cast iron skillet, sear the meat. You're looking for serious maillard reaction. Once seared, put it into your crock pot, which should be on medium heat. (I suggest a giant le creuset. Did I mention I like iron?)

Add the tomatoes to the pot

Turn down the heat, and add the onions to the skillet. Let them caramelise, then throw them into the pot. Do the same with the peppers.

Crank the heat under the skillet to "spank". Deglaze the skillet with the stock. Get all the crunchy bits to come off the bottom. Then throw it all into the pot.

You're done with your skillet.

Add the carrots to the pot, along with the garlic, additional chili powders, beans, and seasonings. Let the pot slow cook for at least a few hours, although 2 isn't bad, it'll get better the longer you cook it. Always taste to make sure your seasonings are in balance.

About 30 minutes before serving (while still cooking), put about a shot of scotch into the pot, and stir it in.

Serve with sharp cheddar cheese (if you have dishes that can go under the broiler, you can top the entire chili with cheese, and let it melt/crust in the broiler).

I had it with some hard cider, and it was quite nice!