by Station 3, Oakland
Serves: a lot! ... actually about 7 healthy portions
For the Chili:
3 T corn oil
2 lbs Skirt Steak, cut into 1/2" cubes
2 lbs Ground Pork
10 cloves garlic, minced
2 medium onions, roughly chopped
2 jalapeño peppers, seeded and finely diced
4 cups pinto or turtle beans, fully cooked
2 T cumin seed, ground
1 T coriander seed, ground
5 T chile powder
1 TSP chili flakes
1 T paprika
2 TSP oregano
1 TSP sage
1 bell pepper, diced
2 stalks celery, diced
1 28oz can crushed tomatoes
1 6oz can roasted chiles, blended or finely chopped
1/2 cup chili paste (instructions below)
2 cups beef stock
1 bay leaf
2 T fine corn meal or masa harina (optional)
2 12oz cans of a rich beer, Porter or Brown Ale
For the Chili Paste:
4 dried Ancho Peppers
4 dried Anaheim Peppers
1/4 cup pumpkin seeds
4-6 cloves garlic
Salt + Pepper to taste
1 small can of tomato paste
2 cups chicken stock
Chili Paste Instructions:
1. Lightly brown the chilis in a cast iron pan on high heat.
2. While the chilis are browning, mix the chicken stock and tomato paste and set aside.
3. Once the chili peppers are lightly browned add all dry ingredients and the chicken stock and tomato paste mixture to the pan and immediately cover. Reduce heat to low and simmer for 5-10 minutes.
4. Remove from heat and pull stems from the chili peppers.
5. Pour mixture into a blender and blend on high until you get a uniform paste.
1. In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown the meat in batches, to avoid overcrowding the skillet.
2. Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
3. Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeño pepper. Sauté for 2 minutes, stirring often.
4. Add the cumin, coriander, chili powder, paprika, chili flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapeños with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
5. Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles and chili paste (approx 1/2 cup, add more to taste later). Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
6. Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
7. Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
8. If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
Tips: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
Taste Test: Add more chili paste if it needs more rich chili flavoring. Add salt if the flavors are dull. Add apple cider vinegar if you need more acid, sharpness. Add cayenne if it needs more spiciness.
Serve with a sharp cheddar cheese, sour cream, and chives as condiments on top and a cornbread.