Down Home Dig-In Chili by Vernalisa - Copykat Chat Forums


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Down Home Dig-In Chili by Vernalisa

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  • Down Home Dig-In Chili by Vernalisa

    Posted September 05, 2005 08:06 AM

    Down Home Dig-In Chili
    Recipe By : Bon Appetit November 1988

    1/4 cup lard or vegetable oil
    2 medium onions finely chopped
    2 green bell peppers chopped
    1 celery stalk. choppad
    2 garlic cloves, minced
    2 1/2 pounds stewing beef, chuck, chopped
    2 pounds pork shoulder (Boston butt). chopped
    salt and freshly ground pepper
    4 I4 1/2 ounce cans stewed tomatoes,
    (liquid reserved) chopped
    1 12 ounce bot pale ale
    7 tablespoons chili powder (or to taste)
    4 jalapeno chilies seeded, minced
    1 teaspoon cayenne prpper
    1 teaspoon cumin
    Hot pepper sauce
    Chopped green unions
    grated cheddar cheese
    Sliced avocado

    Melt lard in heavy large pot over medium heat. Add finely chopped
    onions, bell peppers, celery, and garlic and saute until onions are
    translucent, about 10 minutes. Remove vegetables using slotted spoon and
    set aside.

    Increase heat to high. Add beef and pork; sprinkle with salt and pepper.
    Cook until browned, stirring frequently, about 10 minutes. Return
    vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and
    cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved
    tomato liquid if chili appears dry. Taste and adjust seasoning with
    salt and pepper. Uncover and simmer until thickened and meat is tender,
    2 more hours.

    Season chili with hot pepper sauce. Serve with green onions, cheddar
    cheese, avocado and sour cream.

    Meats in chili should always be chopped, never ground. The food
    processor does a good job, but just a few quick jolts are enough. This
    is a rather tame chili but more hot pepper sauce can intensify the
    flavor. TASTE FIRST.