THE WORLD'S BEST CHILI
The recipe was originally found in a book by the Texas journalist Francis X Tolbert, a man who devoted his life to this fiery meat pot.
It all began in the early 60's when Tolbert wrote an article like got the title "The Hunt for the Real Chilin".
In the coming years, he received 48,000 letters from all of the world corner. He read, prepared, traveled, tested, and interviewed living legends like Cap Warren, the last ranch cook who was still boiling feed their cowboys on a wood burning stove behind the covered cove.
Pretty soon, Tolbert could fix what a b s you can not get Being in a chili:
- tomatoes
- White Beans
- yellow onion
- minced meat
Genuine chili is made on whole pieces of meat and correctly cooked Be exactly what the name chili con carne suggests: red pepper with one certain meat additives.
The big problem turned out to be finding the right mix of Different pepper varieties so that Chilin has a wide, full-bodied heat that lasts a long time and not only becomes unusually sharp.
Finally, Tolbert was forced to arrange one of the world's first chili world championships The recipe that we publish here is a variation of what won
NORTH TEXAS RED.
The recipe that follows is an easy-to-use version. No one who tried it has complained of strength, but many have had difficulty finding the right ingredients. For those living in Stockholm we recommend a shop called BBQ & Chili which has the most in chili road and also a large sort of salsor and sauces.
Here's what you need:
- A very big black iron pot
- A frying pan
- A small saucepan
- A bottle of tequila
- Six cans of light beer, preferably the Mexican Corona.
- 5 dried ancho pepper fruits (They are large, dark brown red and found in shops selling Latin American food. In case of emergency they can be replaced by one blend of dark red chilli powder and a number of skinned, chirped red peppers.)
- 1 Chipotle Pepper (Red, Smoked. Available in Latin American stores.)
- 3 birdseye pepper fruits (Small pointed bright red. Can be replaced by dried, mald piri-piri).
- 4 jalapeno pepper fruits (Chubby, green. Available on can in most well stocked food stores. Take the strong variant.)
- Bacon grease (or oil) to fry.
- 10 large garlic cloves, roughly chopped.
- 5 kilos of beef, cut into centimeters of dice.
- Half a cup of flour.
- A cup of chilli powder.
- Two cups of dark oxbuljong.
- 2 tablespoons of cumin mint. (The connoisseurs can not agree the spice is to be roasted before it is used or not.)
- 2 tablespoons oregano.
- 2 tablespoons ground coriander seeds.
- 1/2 tablespoon of sugar.
- Salt, to taste. Start Carefully!
- A little coarse corn flour, masa harina.
How to make it:
Get a good tequila. A plate with old Hank Williams songs contributes also so that the correct chili perspective of existence is present. Then start with the peppermint. Clean stems and seeds. Boil it dried peppermint 15 minutes under cover, set aside and wrap up. Clean and chop the other pepparn. Put aside. (Here is a warning on location. Pepper is strong. It is BURNED. Watch out for the vapors when you boil and wash your hands thoroughly afterwards. And keep in mind what will happen with your fingers in the next few days. If you snuggle in the nose you can do it as well soldering iron.)
Take a glass of tequila, a solid glass. It will be needed. Now it starts to collapse.
Mash the garlic soft and brown. Put in the pot.
Boil the heat in the frying pan and start frying the meat. Take a bit of time and stir about properly so that the pieces are stabbed on all sides. Put into the pot. This is a hot, unseen and time-consuming wearer who requires both patience and tequila.
Mix flour and chilli powder. Sprinkle over the meat in the pot. Sip off the soaked peppermint, but save the water. Squish the cooked Pepper, then add all pepper to the meat.
Pour the pepper water, the oxbowboy and the beer until the liquid covers the meat. Cook.
The chili is on its way. A satisfied cook can take a step back, admire his creation and rewarding itself with another tequila, quickly accompanied of the remaining beer.
Let chilin bake. Stir down cumin, oregano and coriander. Stir frequently so that the masterpiece does not burn in the bottom. Continue cooking until the meat starts to fall apart. It should take two, three hours.
Tequila!!!
Chilin may be slightly loose when it approaches the final cooking. Real Texas drunk it with coarse corn flour. Finish the last washout tequila (if you have not already done that). Remove the pan and foam the grease collected on top of it. This rate is enough for about twenty normal people, but at most ten chili lovers.
Serve chilin in small, deep plates. Many like to eat it with corn chips, a click cremé fraiche or a little roughly chopped cheddar cheese top. Serve salad, bread, guacamole (avocado) and large lots of light beer to.
The music is almost as important. Bet on someone genuinely: Hank Williams, Buddy Holly, Joe Ely, Jerry Jeff Walker, Flaco Jiminez, Butch Hancock, Commander Cody and his Lost Planet Airmen or