Brendan Walshs Ten Chile Chili Recipes

CLASSIC CHILI CON CARNE

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

BRENDAN WALSH'S TEN-CHILE CHILI

Steps:

• Assemble the mise en place for this recipe. (Assemble your ingredients).
• You will need a large Dutch oven.
• In a large Dutch oven, cook the bacon, stirring frequently, over medium-high heat for 5 minutes, or until fat is rendered. Using a slotted spoon, remove the bacon and drain on paper towels. Drain off all but 2 to 3 tablespoons of bacon fat.
• Add a quarter of the beef to the pot and cook, stirring, for 2 to 3 minutes. Remove the meat and drain on paper towels. Repeat with the remaining meat, cooking in batches.
• When all the meat has been browned, add the onions to the pot. Lower the heat and cook, stirring frequently, for 15 to 20 minutes, or until caramelized. Add the celery and cook for 4 to 5 minutes, or until tender.
• Return the meat to the pot. Stir in the chopped dried chiles, chiles pequin, chile powder, ground coriander, ground cumin, cayenne, and bay leaves. Add the tomatoes, stock, and tequila and stir to blend. Stir in the minced chiles, chipotle chiles, ham hock, rosemary, sage, and oregano. Raise the heat and bring to a simmer. Reduce the heat to medium-low and cook, partially covered, for 6 hours, stirring occasionally, or until the chili is thick and the flavors are intensely blended. Taste and add salt, if necessary.
• To prepare the garnish, about 20 minutes before the chili is ready, heat the olive oil in a large saucepan over medium-high heat. Add the julienned bell peppers and chiles and saute for 4 to 5 minutes, or ;until just softened. Remove from the heat, cover to keep warm, and set aside.
• To serve, remove the ham hock, bay leaves, and herb sprigs from the chili. Serve the chili in bowls, topped with a spoonful of julienned peppers.
• Serve Cilantro Rice recipe #117778 on the side, if desired.