Chili - Jim's Super Bowl Chili
Hot and tasty - Eleven chili contest winner.Rated 5.0 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
2 1/2 lbs cubed ground beef
1 1/2 lbs cubed ground pork
1 medium sized onion - diced
1 garlic clive - fine diced
1 16 oz can diced tomatoes
1 tbsp Crisco shortening / olive oil
water to cover
2 tsp mild American paprika
1 tsp onion powder
1 tsp garlic powder
1 Knorr beef flavor bouillon cube
1 Knorr chicken flavor bouillon cube
2 tsp New Mexico Light chili powder
1 tsp New Mexico Dark chili pepper
3 tsp ground cumin
½ tsp garlic powder
'Heat Adjustment' - The following two items are used to adjust the 'heat' of the chili and keep the total ratio at 4 tsp.
1 tsp Hot chili powder
3 tsp Texas style chili powder
1 tsp New Mexico Light chili powder
1 tsp New Mexico Dark chili pepper
2 tsp Texas style chili powder
1 tsp ground cumin
¼ tsp garlic powder
TABASCO® Original Sauce TABASCO® Chipotle Sauce (as needed for heat)
Measure out spices into three separate bowls
Add 1/2 the ground beef to a heavy pot and brown. Pour into holding bowl.
Add 1/2 the ground beef to same pot and brown. Pour into holding bowl.
Add ground pork to a same pot and brown. Pour into holding bowl.
Add chopped onions and olive oil to same pot and brown.
Add beef, pork, diced tomatoes and 1st Spices to onions - stir.
Add water to cover meat.
Simmer over low heat for 2 hours
** Delay 1 ** (Or Start of Game)
Add 2rd Spices - stir. Add water as needed to cover meat.
Simmer over low heat for 45 minutes.
** Delay 2 **
15 minutes before serving (at half-time), add 3rd Spices. Adding water only if needed.
Simmer over low heat for 15 minutes.
Serving -- Ready for Half-time
Add shreaded cheese, chopped red onion, corn chips or tortillas.
Add salt for taste as needed.
Add Tobacco sauce for additional heat.
Heavily brown beef on one side without stirring it then stir up . The brown crystallization that is formed is what adds the great beef taste to the chili.
Delay 1 - If you need to delay the serving for any reason, this is the best place to do it.
Delay 2 - If you need to delay the serving for any reason, you can delay here about 20 minutes before the spices break down. However, try not to do it.
Cubed vs. Ground Beef -- Which is better? Competition Chili is currently using 1/4 diced Tri-Tip Steak that is heavily browned.
Fresh Ground -- Use a Chuck Roast or Bottom Round or London Broil and grind it at the coarsest (Chili grind) you can. This is where you minimize the fat content. A little is needed though.
Over-the-Counter Ground Beef -- Select a 90/10 to 80/20 ratio ground beef. Then in batches, heavily brown over medium heat (don't burn it but really cook it). Drain each batch using a colander to drain off excessive fat.
Fresh Ground Pork -- Pork Shoulder, Pork Butt, or tenderloin are great.
Over-the-counter Ground Pork -- Pre-ground pork, Breakfast sausage patties or light Italian link sausage are great. Just be careful on the condiment and spices used.
Beef to Pork Ratio -- It's usually a 2 beef to 1 pork but it really doesn't matter. I've now used 'all beef' to 'all pork' and it's still great.
Use of bacon - Although not normal for chili, it's great. Dice the bacon into 1/4 cubes and add it first to the onion phase above and don't use the olive oil.
The Gravy -- Texas Chili should be thick enough to stand a spoon in. So be sure not to add too much liquid. A rule of thumb is to just cover the meat mixture with your water. As it cooks down you can add more water as needed. Yes, you can add beer instead.
If you need to thicken your gravy, try masa harina (corn tortillas flour). You can also use crushed corn tortillas chips or corn tortillas; they contain the same flour.
Chili too hot for you? Try adding some lime juice or have another margarita.
Chili not 'Texas Red' enough in color? Add some 'American' paprika or 'Hungarian Mild'. Don't use Hot Paprika though..
© Jim Catanich