16 Jan


For the most part this is the chili that has now become standard fare for me. Its basic idea came from ‘Good Eats’ as usual. Alton does his in a pressure cooker, but since I don’t have one of those, I cook mine in a slow cooker of some kind.

The basic recipe I do goes something like this. Start with 2-3 pounds of some combination beef or pork (chicken even works for this actually…). I find that using a couple different meats does really add to the dish by bringing in some varying textures. If its beef, I like to start with a piece of chuck meat. Whatever meat you use, cut it into small cubes, about 1/2 inch.

Brown that in a pan, making sure to get nice searing if you can. Put the meat in the slow cooker (or large pot). Deglaze the pan with one bottle of a good dark beer (this isn’t the time to go with the light stuff… you’ll never get enough flavor out of it), making sure to scrape any of the brown bit off the bottom of the pan. Pour this liquid into the slow cooker and add a large jar (at least 16 ounces) of hot salsa. Add a couple finely chopped chipotle peppers (smokes jalapanoes) and about a tablespoon of chili powder.

To thicken the chili, add some crushed up tortilla chips. Make sure to do this a few at a time! Its always easier to thicken up something than to thin it out again. The first time I made this dish, I added three large handfuls because that’s what Alton said during the episode. When I later checked the recipe online, I see that by that he meant about 20 chips. three handfuls ended up being about 3/4 of a large bag of chips… I can see that you know what’s coming. My chili turned into a chili flavored library paste. It tasted great, but the texture left something to be desired. I now know better, and I’ll try to save you the frustration by saying again… Make sure to add the chips a few at a time! For me it usually ends up needing about 20-25 chips depending on the size of your chips and how liquid is in your salsa.

If you’d like, you can always add more vegetables like a medium diced white onion and two diced bell peppers. I’ve done it without the extra vegetation, and I prefer it with the extra plant material. My preferred eating method is pictured below… scoop shaped corn chips. I don’t even use a spoon when I have these around. I just eat the whole bowl like dip. Add a tall glass of a hearty beer along side a bowl of this, and you’ll be a happy person 🙂

One Response to “Chili”

  1. Mouse January 19, 2006 at 8:06 pm #

    Mmmmm….. chili. You could make some for the resident Hogsians! Pass evals! 😀

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