This year's chili recipe
- 2 Large onions, sliced
- 4-5 Anaheim chilli peppers
- 8-10 Dried red chillis, quart of boiling water
- 6 Garlic cloves, minced
- 28oz can Pureed tomatoes
- 1/3 C Ancho chili powder
- 1/4 C Ground cumin
- 3 T Scharffen Berger unsweetened cocoa
- 1T Paprika
- 2 tsp Cayenne pepper
- 2 T Brown sugar
- 1 lb each: ground beef, pork, lamb
- V8 juice
- 2 C Beef broth
- Salt to taste
- Toast whole cumin seeds and grind to a fine powder.
- Roast anaheim peppers until skin is blackened. There are a number of ways to do this: (1) under the broiler; (2) if you have a gas stove, hold them over a flame; (3) my favorite, in the backyard with a blowtorch and place them in a covered bowl to steam. Which ever way you choose, the skin should be completely blackened so you can then rub off skin under running water. Then remove the seeds and stem, and fine dice. Feel free to do this ahead of time
- Soak red peppers one to two hours with 1 quart of boiling water to rehydrate. Save water. Remove seeds and stems. Puree peppers and water, strain. Feel free to do this ahead of time.
- Carmelize onions until dark brown, remove and fine dice. Note: this should take about an hour, so you can prep everything else -- including steps 1 & 2 -- while the onions are cooking. Add garlic and diced anaheim peppers to pot and sweat. Add back onions.
- In a separate pot, take the 2 cups of beef stock and reduce to 1 cup. After adding back the onions, use the reduced stock to deglaze the pan. Reduce a little more.
- Add all chili powder, cumin, paprika, cocoa, cayenne pepper, and brown sugar; stir until it’s a paste.
- Add in all meats and stir until completely mixed.
- Add chili water, and tomatoes. Add 2 cups of V8 juice. Bring to a boil, then simmer for at least 2 hours. Add more V8 as necessary. Add salt and adjust spices as needed, and serve.