CHILI CUSTOMIZED
Here's a chili I just came up with off the top of my head for brother James.
4 tbsp. olive oil
1 large round sweet Maui onion or the like
6 cloves of garlic smashed
4 Hawaiin red chili peppers, with seeds chopped
4 Roma tomatoes diced
1 lb. of low sodium bacon, fried to a crisp, and chopped up good (save on the side)
2 lbs. of belly pork, sliced thin
1 lb. of cubed chuck steak
2 lbs. of ground chuck
10 oz. of Hot Portuguese sausage minced
1 can of garbanzo beans, rinsed and drained.
2 cans of kidney beans, rinsed and drained
1 green bell pepper seeded and cut into strips
1 red bell pepper seeded and cut into strips
20 fl. oz. of tomato sauce
1/2 can of warm beer
6 tbsp. of chili powder
3 tbsp. cayenne pepper
2 tbsp. onion powder
1 tbsp. garlic powder
2 tbsp. of ground cumin
2 tbsp. of ground coriander
Add these to taste
Hot sauce
Brown sugar
Salt
Pepper
1. Heat up oil in pot, saute the onions, garlic, chili peppers and the Roma tomatoes.
2. Add in the pork belly, cubed Chuck.. cook these for a few minutes, then add in the ground chuck, continue to cook for several minutes, then add in the Portuguese sausage and continue to cook until everything melts down, and the juices come out, leave it all in do not drain it. Cook this over medium high heat.
3. Then add in the beans, the garbanzo, and kidneys, cook for about 15 minutes at this point over low heat and covered with a lid.
4. Add in the sliced bell peppers, this adds some flavor to it, then add in the tomato sauce, and beer, and cook this for about 30 minutes over low heat again with lid on.
5. Then add in the spices, the chili powder, cayenne pepper, onion powder, garlic powder, ground cumin, and ground coriander, continue to stir, and cook, let this settle in, cook for about 1 hour, over low heat, let the flavors all sink in.
6. Right about the time to end this thing, add in the hot sauce, brown sugar, and salt, and pepper to your liking.
copyright 2011
chefsambrano
Here's a chili I just came up with off the top of my head for brother James.
4 tbsp. olive oil
1 large round sweet Maui onion or the like
6 cloves of garlic smashed
4 Hawaiin red chili peppers, with seeds chopped
4 Roma tomatoes diced
1 lb. of low sodium bacon, fried to a crisp, and chopped up good (save on the side)
2 lbs. of belly pork, sliced thin
1 lb. of cubed chuck steak
2 lbs. of ground chuck
10 oz. of Hot Portuguese sausage minced
1 can of garbanzo beans, rinsed and drained.
2 cans of kidney beans, rinsed and drained
1 green bell pepper seeded and cut into strips
1 red bell pepper seeded and cut into strips
20 fl. oz. of tomato sauce
1/2 can of warm beer
6 tbsp. of chili powder
3 tbsp. cayenne pepper
2 tbsp. onion powder
1 tbsp. garlic powder
2 tbsp. of ground cumin
2 tbsp. of ground coriander
Add these to taste
Hot sauce
Brown sugar
Salt
Pepper
1. Heat up oil in pot, saute the onions, garlic, chili peppers and the Roma tomatoes.
2. Add in the pork belly, cubed Chuck.. cook these for a few minutes, then add in the ground chuck, continue to cook for several minutes, then add in the Portuguese sausage and continue to cook until everything melts down, and the juices come out, leave it all in do not drain it. Cook this over medium high heat.
3. Then add in the beans, the garbanzo, and kidneys, cook for about 15 minutes at this point over low heat and covered with a lid.
4. Add in the sliced bell peppers, this adds some flavor to it, then add in the tomato sauce, and beer, and cook this for about 30 minutes over low heat again with lid on.
5. Then add in the spices, the chili powder, cayenne pepper, onion powder, garlic powder, ground cumin, and ground coriander, continue to stir, and cook, let this settle in, cook for about 1 hour, over low heat, let the flavors all sink in.
6. Right about the time to end this thing, add in the hot sauce, brown sugar, and salt, and pepper to your liking.
copyright 2011
chefsambrano
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