September SunsetChili a la Ok Oh
Three big cans of San Marzano type tomatoes, one of each: puree, sauce and chopped.
Two big tins of chipotle peppers in adobo sauce
One large white onion, chopped
One whole medium sized head of garlic, peeled and chopped unevenly
One medium hot red pepper
One organic, local beef bone with a little beef still on it
One organic, local lamb bone with a little lamb still on it
Two links of local, locally stuffed merguez sausages
Two handfuls ground beef
Six carrots, peeled and chopped, not finely
Three large cans kidney beans
Chunky sea salt
Cumin
Chili powder
1/3 large purple onion, finely chopped
Two big bottles of Guinness Stout
In a large bowl, mix all tomato bases. In a large pot, brown meat on bones over medium heat. In a cast iron skillet, saute red pepper, garlic, unsheathed sausage and some onion over medium heat. Add sauteed contents to the big pot, along with some tomato base and ground beef, cumin and chili powder. Over medium heat brown all contents for twenty to thirty minutes, slowly adding tomato base, chopped white onion and sea salt. At some point add whole can of chipotle peppers and sauce.
Add all the tomato base. Cook over medium low heat with the lid on. After half hour or more, take the lid off. Keep cooking. Cook more. Cook until you can't stand it. Cook until your bored to death. Forget about the cooking, watch American pro football and Mexican league pro soccer, play legos and ball with three year old son, take a cat nap, read paper. Drink half the big bottle of Guinness. Remember you're cooking and add the carrots and red onion and a cup of stout. Cook more. Add more stout later. Later, add the rest of the stout. Let it cook.
Forget you have a dinner date which precludes eating the chili the same night.
Then remember and put the chili in the fridge.
The next morning, early, pull the chili out and begin cooking it again, over very low heat.
Cook on and off all day.
Add some more Guinness if it needs it, perhaps some more chipotle. Perhaps not either.
Also, along the way, strain and wash the kidney beans and add them in.
Bake some corn tortilla chips or make a polenta cake, or maybe some corn bread.
Eat it when you get a chance, sprinkling cilantro and plain yogurt over the chili for a green and white visual effect.
Three big cans of San Marzano type tomatoes, one of each: puree, sauce and chopped.
Two big tins of chipotle peppers in adobo sauce
One large white onion, chopped
One whole medium sized head of garlic, peeled and chopped unevenly
One medium hot red pepper
One organic, local beef bone with a little beef still on it
One organic, local lamb bone with a little lamb still on it
Two links of local, locally stuffed merguez sausages
Two handfuls ground beef
Six carrots, peeled and chopped, not finely
Three large cans kidney beans
Chunky sea salt
Cumin
Chili powder
1/3 large purple onion, finely chopped
Two big bottles of Guinness Stout
In a large bowl, mix all tomato bases. In a large pot, brown meat on bones over medium heat. In a cast iron skillet, saute red pepper, garlic, unsheathed sausage and some onion over medium heat. Add sauteed contents to the big pot, along with some tomato base and ground beef, cumin and chili powder. Over medium heat brown all contents for twenty to thirty minutes, slowly adding tomato base, chopped white onion and sea salt. At some point add whole can of chipotle peppers and sauce.
Add all the tomato base. Cook over medium low heat with the lid on. After half hour or more, take the lid off. Keep cooking. Cook more. Cook until you can't stand it. Cook until your bored to death. Forget about the cooking, watch American pro football and Mexican league pro soccer, play legos and ball with three year old son, take a cat nap, read paper. Drink half the big bottle of Guinness. Remember you're cooking and add the carrots and red onion and a cup of stout. Cook more. Add more stout later. Later, add the rest of the stout. Let it cook.
Forget you have a dinner date which precludes eating the chili the same night.
Then remember and put the chili in the fridge.
The next morning, early, pull the chili out and begin cooking it again, over very low heat.
Cook on and off all day.
Add some more Guinness if it needs it, perhaps some more chipotle. Perhaps not either.
Also, along the way, strain and wash the kidney beans and add them in.
Bake some corn tortilla chips or make a polenta cake, or maybe some corn bread.
Eat it when you get a chance, sprinkling cilantro and plain yogurt over the chili for a green and white visual effect.
2 comments:
I'm really hoping you guys are planning on making this soon and inviting me over for dinner so I can partake of it and you all. I sincerely hope you did not, as this post infers, recently make this.
Toddy, have you seen Grizzly Man yet?
and guiness! Wow, this sounds great! Ooo yes, Grizzly Man. See it. Mr. Chocolate.
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