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Dragon’s breath

March 24, 2012

This chili is insane.  The original Food Network recipe has a list of ingredients that’s a page long and includes 4 pounds of three different meats (ground beef, chuck, and Italian sausage), 4 types of peppers, beer, and 4 cans of beans.  The spices take up about half the page, which make it delicious and hot.  Then you’re supposed to serve it on top of double-fried French fries?!  Oh, and the recipe says it makes 8 servings.  That’s probably 8 dragon-sized servings.

So we usually modify this just a little.

No fries, no chuck, and a half a pound each of the beef and sausage.  Half of most of the ingredients.  Leave out the butter, bacon grease, etc.  It still makes a huge quantity of spicy chili.

After bubbling all day long…CIMG0772

I wasn’t sure what to do about browning the meat/sautéing the vegetables.  I ended up cooking them the night before and adding the beans and liquid the next morning before turning on the crockpot.  It turned out flavorful, but the meat was dry.  Should I have let the meat soak in the liquid overnight?  Should I have just skipped that step?  Skipping the cooking for the meat would probably be fine, but what about the veggies?  Is there really that much difference in flavor between sautéed peppers and onions versus raw ones that have been simmering all day?  Opinions needed – or maybe another trial soon…

So anyway, I came home to bubbling chili and resisted the temptation to eat it straight out of the crockpot for long enough to throw some corn muffins together.  These came out so good!  Again, Food Network to the rescue.CIMG0773

I of course changed whole milk to a 50/50 mix of milk/yogurt, probably halved the amount of butter (“half a stick” is so vague… just say how many tablespoons!), reduced the sugar, and subbed in some brown sugar.

And while these were in the oven, I dashed across town to pick up a growler of leftover Oakshire espresso stout from the recruitment party last weekend.CIMG0774

I served the chili over some spinach and topped it with a ton of Tillamook sharp cheddar.  Enjoyed with The Help!CIMG0775

2 Comments leave one →
  1. March 24, 2012 1:50 pm

    I still maintain that we just make “meatballs” out of the beef and sausage and let it simmer raw in with the liquid. I do think that sautéing the veggies adds flavor though. But why not sauté the veggies and still not cook the meat? We better try this right when I get back otherwise it will be too hot and summer like for this quantity of spicy chili…

  2. kunama permalink
    March 25, 2012 3:27 pm

    YUM! I’d take out all the meat though 😛

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