My Chili al Diavolo was deemed ‘Grand Champion’ today at the Erickson’s 4th of July Chili Cook-Off. And it was a tough field with lots and lots of great pots of chili. What an honor! It takes hours of simmering and thousands of chops, but it is well worth the effort.
INGREDIENTS
1 pound of beef
1 pound of ground buffalo
onions
garlic
1 bottle of beer (chose a pale one for this part)
1 bottle of Young’s Double Chocolate Stout (16.9 fl. oz)
2 shots of espresso
2 T unsweetened cocoa powder
1 large can of diced tomatoes
1 large can of crushed tomatoes
paprika
cumin
sea salt
2 fresh poblano chilis
2 fresh Anaheim chilis
2 fresh goldspike chilis
2 cans of black beans
agave syrup, to taste
PROCEDURE
Thinly slice the onions and crush the garlic. Sauté in olive oil till they start to soften. Add beef, thinly sliced, and braise in pale beer for three hours. Drain off any excess liquid and reserve the beef in a separate bowl. Brown the ground buffalo meat with more onions and garlic. Add the beef back into the pot. Season with cumin, sea salt, paprika, and unsweetened cocoa powder. Add the chocolate stout, espresso, diced tomatoes, crushed tomatoes, and one can of black beans. Clean, seed, rough chop and add all the fresh chilis. Bring to a boil, then simmer for one hour. Add the other can of black beans and simmer for another 30 minutes. If the chili is too bitter, add some agave syrup to sweeten. Let the flavors develop overnight before serving. Serve hot with mini cornbread muffins.\
*Update 1/4/2013: I submitted this to Kate Martinelli's Chili Linky Party.*
INGREDIENTS
1 pound of beef
1 pound of ground buffalo
onions
garlic
1 bottle of beer (chose a pale one for this part)
1 bottle of Young’s Double Chocolate Stout (16.9 fl. oz)
2 shots of espresso
2 T unsweetened cocoa powder
1 large can of diced tomatoes
1 large can of crushed tomatoes
paprika
cumin
sea salt
2 fresh poblano chilis
2 fresh Anaheim chilis
2 fresh goldspike chilis
2 cans of black beans
agave syrup, to taste
PROCEDUREThinly slice the onions and crush the garlic. Sauté in olive oil till they start to soften. Add beef, thinly sliced, and braise in pale beer for three hours. Drain off any excess liquid and reserve the beef in a separate bowl. Brown the ground buffalo meat with more onions and garlic. Add the beef back into the pot. Season with cumin, sea salt, paprika, and unsweetened cocoa powder. Add the chocolate stout, espresso, diced tomatoes, crushed tomatoes, and one can of black beans. Clean, seed, rough chop and add all the fresh chilis. Bring to a boil, then simmer for one hour. Add the other can of black beans and simmer for another 30 minutes. If the chili is too bitter, add some agave syrup to sweeten. Let the flavors develop overnight before serving. Serve hot with mini cornbread muffins.\
*Update 1/4/2013: I submitted this to Kate Martinelli's Chili Linky Party.*
Comments
Post a Comment