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Game-Day Chili
By John
Had all intentions of posting this yesterday --y'know, Game Day-- but the tension leading up to the Redskins-Cowboys game, and the subsequent 'Skins victory, had me all distracted.
Ever since I started inviting folks over to watch football on Sundays, I've made chili to go with the crisp fall weather. This recipe has won me an award or two -- and never fails to send people back for seconds.
Game-Day Chili
4 pounds round steak (or 2lbs steak, 2lbs ground beef -- buffalo if you have it available)
1 can chipotle peppers in adobe sauce (there are two sizes -- go with small for less spicy, large for more spicy)
1 can chili beans
1 can black beans
1 can pinto beans
2 28o cans whole tomatoes
1 16o can tomato paste
Six cloves garlic, minced
1 cup Honey
4 tbl New Mexico Chili Powder
3 tbl ground cumin
3 tbl paprika
3 tbl onion powder (or chop up a whole onion, if you'd like).
Canola oil, Worcester sauce, kosher salt, pepper, and liquid smoke off to the side.
Chop the round steak into 1/2in cubes. Throw into mixing bowl and toss with 3 tbl Canola oil, 3 tbl Worchester sauce, 1 tbl liquid smoke, and salt and pepper to taste (I use S&P generously, as they bring out the flavor of the steak). Brown the meat over medium heat and throw into a crock pot.
Throw your honey and chipotle peppers into a blender and blend until it renders a thick paste. Throw the paste into the crock pot with the meat.
Combine the rest of the ingredients in the crock pot, squeezing each canned whole tomato with your hand (makes 'em more manageable, both for stirring and eating). Stir thoroughly. I usually make this recipe the night before and place whole crock pot in the fridge overnight -- lets the flavors soak in.
In the morning, set your crock pot to low for appx. 5-6 hours. Serve with shredded Colby Jack & Chedder Cheese, sliced avocado, sour cream, and drained jalapenos from a can (I usually drain a can right before serving, they add a phenomenal flavor to the chili -- but also make it too spicy for some).
Side note for hunters: It being the season and all, I've also made this with venison and elk (and antelope, but not recommended -- those stupid animals eat sage brush all day and taste like shit, ruined a whole pot of chili last year). It's a great way to feed family and friends with the game you've taken. Elk is a little dry and lean, so I recommend chopping it and sauteing with ground beef or buffalo. Venison goes very, very well with the chipotle peppers and can stand on its own.
If anyone tries the recipe out, make sure to let me know how it goes. Enjoy!
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Comments
Pronghorn antelope and I'm assuming that's what your'e talking about isn't good for much other than heavily salted and seasoned jerky. Even then it tastes a little funky. This recipe does sound delicious though. I will try it out at some point this season, hopefully with venison.
Deer meat is dear meat! I'll give this a shot...
It ain't chili if you put beans in it...it's just meat and beans. SOUNDS tasty, but don't call it chili, please! ;-)
aw lighten up Snowman, I'm not entering it in any Texas Cook-Offs.
Sir, let me know how it goes!
What the eff!
You have recipes?
But no mention of your Milbloggie?
I agree with Snowman. Real chili doesn't have beans.
I'm a little worried about that "adobe" sauce.
I think you meant "adobo".
If you must put beans it your faux-chili, why use the cardboard nuggets they pack in cans?
Use dried beans, slacker...
... and while I am at it, I agree with others regarding beans in chile.
If you are going to make beans, make beans. If you are going to make chili, make chili.
Don't confuse the two.
OK. I know I'm late for the party. But, I did want to try your, uhm, chili.
1 cup of Honey?
Do you rinse your beans or just throw the beans in with the canned water as is?
'That is All'.
Semper Fi,
RoyK
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this sounds yummy! I will try it next weekend but I will add chopped green pepper and maybe another veggie or two.