lesson no 1
cook chilli
drink beer
book monday off work
Brute Force Chili ("Electro-Sport Chili")
Recipe By : "C. Baden" <hazel@NETCOM.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
e -----
Approx 1 hour prep time. 2 to 24 hours cooking time. Please note that it won't
fit in a 5 quart crock pot without letting it reduce (boil down) overnight. If
you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 1
2 hours is even better. (I start it the day before and let it cook all night.)
This recipe is courtesy of Mike "Brutus" Dratch, former Chili Director at Elect
ro-Sport. I have been tinkering with it ever since 1987...
Brown these three ingredients with a little oil in a pan or two. 4-6 lbs
Chuck roast. Chop it up into little bite-size pieces. I am
now a firm believer in buying the "Shredded Beef" at your supe
rmarket butcher counter. (Cook as long as possible, like 6 hou
rs or more.) Another alternative is to ask for the coarse "chi
li" grind; not all butcher counters will be able to do this. 1
TB or more Garlic powder. Or a dozen or so cloves of fresh garlic. I
usually just shake in more garlic powder (or fresh garlic
from a jar) each time I put more meat in the pan. 1 Medi
um onion, dice into small pieces. I've been using red onions l
ately.
Drain off the fat, then mix EVERYTHING in your pot: 16 oz can of ste
wed tomatoes. (A 14.5 oz can will do.) Last time around I used
an 8 oz can of Mexican-style and an 8 oz can of Italian-style
. 2-3 cup beef broth. We used 2 cans of Campbell's, but you could use
bouillon. 1 pkg brown gravy mix 4 TB Ca
jun Seasoning. (Recipe originally called for 1 oz California o
r New Mexico chili powder; New Mexico chili powder will make t
he chili very spicy hot.) 2 TB ground Cumin. You'll find cumin and
chili powder in the Mexican section, it's often cheaper that w
ay. 1 TB Oregano or Italian Spices. 1 tsp black pepper 1
TB Paprika. This is mostly for color. 1 beer Any kind. I
used Coors "Cutter" most recently. 1 TB brown sugar 7 oz
can diced green chilis. This is the larg!
!
er of Ortega's two can sizes. 1 tsp dry mustard 6-1
0 yellow chili peppers. They come in a bottle. Cut off the
stems, squeeze out most of the seeds, dice them up and throw
them in. I used 8 last time around. 1 TB vinegar. We used t
he vinegar from the chili pepper bottle (above). 1
juice of a lime. Recipe originally called for 1 TB lime or
lemon juice.
Cook all this for at least two hours over a low fire.
If it's not thick enough, thicken it with flour or cornstarch (we used flour);
if needs to be thinned, add water or beer.
The yellow chili peppers are optional. Obviously, all of these ingredients can
be varied to taste. Brutus suggests getting a bottle of hot sauce, such as Tapa
tio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red De
vil La. Hot Sauce, but I didn't use it myself.) Also diced onions and/or shredd
ed cheese on top is good. (I put some cheddar on top every time.)
Brute Force Chili can trace its origin back to a chili cook-off winner printe
d in a newspaper long ago. The current evolution is a guaranteed crowd-pleaser
, and can be made as hot & spicy as you like it. "As is" it's a good tasty chi
li, made for rolling up in tortillas with lots of cheese and whatever else you
like to eat your chili with. It should cook for at least 3 hours, 6 hours or o
vernight if you can spare the time. The longer it cooks, the more tender it ge
ts, however you may get tired of the smell after a day of cooking it. When it'
s been cooking long enough, the meat gets so tender the chunks are literally fa
lling apart. It's good, though.
shout "go seahawks" no matter whos playin
;D
- God that Red Sox series ruled last year! 
Nov 4, 2024 5:04:30 GMT -5
Nov 4, 2024 5:04:30 GMT -5