by dymnyno
View
my 131 recipes »
Photo by dymnyno
SKK's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand1/2 cup olive oil Ask a question about this ingredient
3 cups yellow onions, medium chop Ask a question about this ingredient
3 jalapeno peppers, seeded and minced Ask a question about this ingredient
2 green bell peppers, seeded and chopped Ask a question about this ingredient
2 tablespoons minced garlic cloves, peeled and minced Ask a question about this ingredient
3 tablespoons chili powder Ask a question about this ingredient
2 tablespoons ground cumin Ask a question about this ingredient
3 tablespoons dried oregano Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
2 teaspoons ground cinnamon Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
3 tablespoons ground unsweetened cocoa powder Ask a question about this ingredient
2 pounds lean ground sirloin Ask a question about this ingredient
1 pound sweet Italian sausage Ask a question about this ingredient
8 ounces hot Italian sausage Ask a question about this ingredient
6 cups canned tomatoes (or your own) Ask a question about this ingredient
1/2 cup tequila Ask a question about this ingredient
12 ounces beer Ask a question about this ingredient
In a large pot saute' the onions in the oil until soft. Then add the peppers and garlic and continue to saute' for about 10 minutes. (don't brown) Add all the spices and the cocoa and stir to mix all the ingredients. Remove from the heat until time to add the meat.
Ask a question about this stepIn another large pan, brown the meats. If the sausages are in casings, remove and crumble. Break up large pieces as you saute' the meat. Cook until all pink is gone.
Ask a question about this stepAdd the meat to the vegetable mixture and continue to cook at medium heat. Stir in the tomatoes with their juices., the tequila and the beer and simmer for at least an hour.
Ask a question about this stepTo serve I usually serve in a bowl with a slice of fresh lime to squeeze over the chile. I don't add salt, but if you must...
Ask a question about this stepAnd, of course, the chili only gets better if served the next day when the spices have really settled in.
Ask a question about this stepYour smokin' chili sounds delicious, but very different from mine. I don't use beans, cilantro, corn meal, or tomato paste and I use ingredients that are not in your chili, like tequila and hot sausage to name a few.
Wow Vivian - the two recipes aren't remotely similar in so many ways. I am sure your recipe is wonderful but the flavor profiles between yours and dymnyno are totally different, including the ingredients.
Looks delicious - yes, waiting a day or two sounds great advice for these rich flavors.
I should have waited a week . This recipe has loads of spices and chocolate. I love to add cocoa to savory recipes . It pairs well with a big mountain grown California Cabernet.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Okay, looks like we landed just about on the same square. Almost ingredient for ingredient.(See my smokin' Helluva Chili, starting with a chocolate-pice rub on a sirloin, seared on a grill. Helluva good chili, though.... gotta admit.