Really good Chili
June 26, 2013 Leave a comment
I love cooking big meals. The bigger the better. Dinner one night, lunch another day and freeze the rest for when I don’t feel like cooking. I started this while listening to the Mississippi State
disaster baseball game.
- Bush’s chili beans – 2 cans of the 111 oz size
- Bush’s black beans – 4 cans of the 15 oz size
- Diced tomatoes – 4 cans of the the 29 oz size
- Fire roasted diced tomatoes – 2 cans of the 15 oz size
- Tomato sauce – 3 cans of the 29 oz size
- 1 whole smoked brisket (approximately 9 pounds)
- 2 pounds of pulled smoked Boston butt
- 4 large yellow onions
- 2 red bell peppers
- 2 anaheim peppers
- 2 poblono peppers
- 2 dried ancho peppers
- 2 jalapeno peppers
- 2 heaping Ts of diced garlic
- 1 Ts of Cavender’s seasoning
- 2 Ts of Tony Chachere’s
- 1 Ts of fresh cracked black pepper
- 1 Ts of oregano
- 6 Ts of chili powder
- 1 Ts of ground cumin
- 1/2 cup of sugar
- 4 cups of black coffee (brewed, not ground coffee!)
First, remove the stems and seeds from all the peppers. Dice the peppers and onions. Add the diced peppers and onions to a large black iron skillet along with the garlic. Cook it down until the onions are clear.
Cube the brisket and remove any fat. Place the cubes in a 30 quart stockpot (yes, this makes a heck of a lot) with all the diced tomatoes, tomato sauce and seasonings. Once the peppers and onions are cooked down, add them to the stockpot. Bring this to a simmer for at least one hour. Add the 4 cups of black coffee and all the beans (I know coffee sounds crazy, but just do it) . Let the stockpot cook on low heat for at least another hour while stirring every 10 to 15 minutes.
When you are ready to serve and if you care for such things, add a dolup of sour cream and sprinkle with fresh green onion. I didn’t have them handy, I was too hungry to go to the store and it was about 10:00 p.m. by the time it was finished.
Total cook time is roughly 20 hours if you don’t have a brisket and Boston butt already smoked. If you are like me and happen to cook them on the weekends ahead of time, this chili only takes roughly 3 1/2 hours. If you really want to go all out, skip the canned beans and tomatoes in favor of soaked beans and fresh tomatoes. It is marginally better, but 98 out of the 100 people you can serve this to will never know the difference.
You can add or subtract to and from most every ingredient listed and still have decent chili. The one thing that you cannot do under any circumstance is cook it at too high of a temperature and burn some to the bottom of the boiler. It will ruin the entire pot. It is much better to cook at a lower temperature for a longer time than to waste the time and effort this requires.