Mean Chef Chili Recipes

Steps:

• Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
• Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
• Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
• Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.

Steps:

• Red Chile Sauce---------.
• Stem and seed chiles, roast at 250 for 3- 4 minutes.
• Add to the water in a covered pan and simmer for 20 minutes.
• Cool.
• Blacken tomatoes under broiler.
• Saute onion in oil over low heat until browned.
• Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
• Add stock and puree to a fine paste.
• Add lard to a skillet and heat to almost smoking.
• Fry sauce at a sizzle for 5 minutes.
• Do not allow to get too thick.
• Add more stock if necessary.
• Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
• For CHILI--------.
• Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
• Brown meat in lard in cast iron skillet.
• Saute onion in same pan to brown.
• Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
• Add to stock pot including accumulated juices.
• Add peppers to stock pot.
• Add spices to stock pot.
• Simmer slowly until meat is tender.
• Correct seasoning.
• Add sausage.

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.