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Brute Force Chili("Electro-Sport Chili")

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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.

"Chili" Baden, Institute for Chili Studies, Box 1792, Redondo Beach CA 90278

Busted by Christopher E. Eaves <[email protected]>

 

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