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Sat, Jan. 27th, 2007, 08:44 am
Monosentence update XVII

Matt and I won the People's Choice Award at the departmental Annual Chili Cookoff, and we came in second with the judges; next year, we're totally going to win (and then we will TAKE OVER THE WORLD!).

Sat, Jan. 27th, 2007 05:32 pm (UTC)
nuclearvenus

Congratulations on your amazing chili prowess!!

Mon, Jan. 29th, 2007 03:26 pm (UTC)
(Anonymous): Congrats

Very very cool...are you sharing the recipe or is it top secret?

:)
Danielle

Tue, Feb. 6th, 2007 03:34 am (UTC)
ok_with_today: Re: Congrats

> ~2.5 lbs boneless beef chuck
> ~2.5 lbs boneless pork shoulder
> 4 cups (2/3 of the big can) low sodium chicken broth
> 2 15.5oz cans pinto beans
> 1 can chopped green chile peppers (if you like)
> 1 bottle stout (Guinness works ok, I prefer a flavored one like
> Dogfishhead Chicory Stout or Bell's Kalamazoo)
> 2 large sweet onions
> 1 head (7-8 cloves) garlic
> olive oil
> kosher salt
> black pepper
> 1/8 cup red chili powder
> 1/8 cup ancho chili powder
> 1/4 cup chipolte chili powder
> 1 Tbs cumin
> 1 Tbs ground oregano
> brown sugar or brown sugar substitute
>
> prep:
> cut up the beef and pork into ~1" cubes
> chop both onions
> mince the garlic
> combine 1Tbs Kosher salt and 2tsp black pepper, sprinkle over the bigole
> pile of meat and rub it in to season
>
> cook!:
> in the stew pot you're going to use for the chili, add a couple Tbs of
> olive oil and brown the meat in small batches over medium/high heat,
> setting it aside in a bowl as you finish them add more oil as neccessary
> after the meat is done drain out all but a couple Tbs of the oil in the
> pot, add the onions and sautee over medium heat for about 10 minutes
> until
> they're pretty well cooked, then toss in the garlic and sautee for about
> 2
> more minutes. don't let garlic sautee in oil for too long or it becomes
> a
> little overpowering. add the chili powders, cumin, and oregano and cook
> 2
> more minutes or so, stir continuously or you'll end up with nasty globs
> of
> goop well attached to the bottom of the pan. Stir in chicken broth and
> wisk it until the spice mixture is well blended into the broth. Add the
> meat and bring to a slow/moderate simmer, add kosher salt to taste (about
> 1Tbs imo)
> let stew for 3 hours covered with a small crack on the edge of the lid.
>
> after 3 hours
> drain and rinse one can of beans. Combine with bottle of beer in food
> processor or blender and puree. Try not to go too much beyond puree, you
> want it smooth but not liquidy add this to the pot
> drain and rinse the other can of beans, add that to the pot.
> also add 1/4 cup brown sugar (1tsp sweet'n'low brown) and can of peppers
> at this time
> simmer for an additional hour
> remove the lid completely and cook down until desired consistency is
> reached. be sure to stir a couple times over the last hour and when
> cooking it down. The bean puree tends to settle and you want to scrape
> that up off the bottom and keep it in the mixture so you can tell how
> thick it's gotten