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Powderkeg Chili
Recipe By :Porkchop
Categories:Beef/Pork
3 pounds chuck arm roast
1/3 cup bacon grease
2 cups chopped onion
1/8 cup cumin -- freshly ground
3 Habanero chiles -- dried, freshly ground
15 dried japones -- freshly ground
5 chipotle peppers -- dried, freshly ground
1/4 cup chili powder -- (1/4 to 1/3)
1 small can tomato paste
1 can beer -- budweiser, (12 oz.)
2 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon salt
3 beef bouillon cubes
water to cover
masa or flour
Cube chuck into 1" cubes
and brown in bacon grease by batches in
skillet, then drain with slotted spatula and transfer to crock
or dutch oven.
Saute onion in same drippings til transparent and transfer. Deglaze
with
Budweiser and pour over meat. Add tomato paste and bouillon cubes
and
stir until well combined with beef. Add remaining ingredients
and stew
overnight on low heat. Crockpot should be on lowest setting,
dutch oven should go
into a 200 degree oven. Thicken with masa or flour (@ 1/8 cup).
Heat comes out to about 5 on
a scale of 1-10. If you want more heat,
add some more fresh ground habenero in the morning, after the
chili is
done. The long stewing process really mellows the heat and has
the effect of
giving the chili an "afterburn" or delay effect, and
can be cumulative.
Fresh chile added after the long cooking period gives more of
an "up
front" heat.
You can substitute water for
the beer, and if you have to, you can
substitute 1/3 C. chili powder for the ground chili peppers,
cumin,
garlic powder, and salt, but it will have alot less "kick".
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1358 Calories (kcal);
81g Total Fat; (53% calories from fat); 26g Protein; 134g Carbohydrate;
72mg Cholesterol; 10023mg Sodium |
NOTES : Counts for japones and
masa/flour not included in totals.
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