Yesterday's recipe posting has me feeling like posting some more about food. There's a lot of good food writing on the internet, and I doubt that I have a great deal to offer in most areas. However, I make many good chili dishes in various forms. Here's another one.
There are many sorts of chili, I have learned in a life of loving chili. One of the chief divisions lies in whether one sears the meat first, or boils the meat first. Another lies in whether there are or are not beans included; another in whether the chilies used are green, dried brown, or red.
This is a red chili in the old Texas style. Meat is boiled raw rather than seared first.
2 pounds ground beef, 20%+ fat
Sufficient water to cover the beef
Additional beef fat ('suet'), up to 1/2 cup if beef is lean
Dried onions, 1/2 cup (add additional onion powder if desired)
Dried garlic to taste
1/2 to 1 TBS tomato powder (or substitute tomato paste)
1/4-1/2 cup dried New Mexico red chilies or guajillo chilies
2 ancho peppers
Chipotles to taste (at least 3, more if you like spicy chili)
1 tsp cumin
1 tsp oregano
2 tsp sage
1 tsp black pepper (fresh ground)
Lime or lemon juice to deglaze
Salt to taste
Add meat to cast iron Dutch oven. Cover with water; add suet. Boil, covered with iron lid, until beef is soft. Add dried onions and garlic, some salt but not yet enough to finish.
Roast peppers and cumin in black iron, add water to soften once roasted and hot; puree; add to Dutch oven.
Add aromatics (sage, oregano, black pepper) while boiling.
Cook until flavors are well combined. Deglaze with squeezed lime or lemon 5 minutes before finishing. Alternatively, remove from heat (covered) while still boiling, and allow to rest overnight in a cool place. Return to boiling to sterilize. Cool and salt to finished taste preference.