Dave is on his drive back home right now, the kitchen is all cleaned up, so I decided to transfer our chili notes to the web-site. While this batch was not our best chili - it is too early in the season to get the variety of fresh chiles in the Pacific northwest - it is a good guide to getting to our best chili.- cutting boards and knives
- large frying pan
- large dutch oven
- measuring spoons
- lots of tasting spoons
Ingredients
- 6 lbs. beef chuck roast, remove visible fat, cut into 1/4" to 1/2" pieces
- 6 lbs. pork shoulder, remove visible fat, cut into 1/4" to 1/2" pieces
- 28 oz. can whole tomatoes
- 64 oz. jar hot salsa
- 12 oz. bottle of beer
- 1 large yellow onion, cut into 1/4" to 1/2" pieces
- 1 large yellow onion, cut into 1/2" thick slices, grilled, cut into 1/4" to 1/2" pieces
- 1 large white onion, cut into 1/4" to 1/2" pieces
- 4 red bell peppers, remove ribs & seeds, cut into 1/2" to 3/4" pieces
- 2 yellow bell peppers, remove ribs & seeds, cut into 1/2" to 3/4" pieces
- 2 green bell peppers, remove ribs & seeds, cut into 1/2" to 3/4" pieces
- 4 roasted annaheim chiles, remove skin, ribs & seeds, cut into 1/4" to 1/2" pieces
- 4 roasted pasilla chiles, remove skin, ribs & seeds, cut into 1/4" pieces
- 8 serrano chiles, remove ribs & seeds, minced
- 1 large head garlic, remove paper, slice thin
- 1 qt. beef broth
- 8 scallions, cut into 1/4" to 1/2" pieces
- 4 dried chipotle chiles, ground
- 2 ea. dried cayenne, dundicut, super chiles, ground
- 2 T. paprika
- 1 T. ea. toasted granulated onion, rubbed sage, fresh ground black pepper
- 1 t. ea. cocoa powder, yellow mustard, granulated garlic
- 1/2 t. ea. cinnamon, chipotle powder, allepo chile flakes, marjoram leaves
- 1/8 t. fresh ground corriander seeds
- 1 t. molasses (optional)
Place the dutch oven over low heat and the frying pan over medium-low heat.
Cut up the meat. Brown in batches in the frying pan and use a slotted spoon to move meat into the dutch oven.
After half of the meat has been moved into the dutch oven - add the tomatoes and salsa to the dutch oven. Turn the dutch oven up to medium-low.
Add the rest of the browned meat to the dutch oven then brown half of the bell peppers and onions in the rendered fat in the frying pan.
Add all of the browned and prepared onions, chiles, garlic and the beer. Simmer for an hour. Stir occasionally.
Add the ground dried chiles and the spices. Lower the heat and simmer for a couple more hours. Stir occasionally.
We needed to add 1 t. of molasses to balance the tart tomatoes.
Simmer for at least two more hours - three would do better.
Eat now or store for later. It is even better the next day.
Here is a larger image of the finished chili pot.
