I could care less about the Superbowl. Actually I hate all the drama and the enforced parties and get-togethers. But to be honest I’ve watched the second half of most of the past few Superbowls, and last night’s game was one of the most exciting sporting events I’ve ever seen. But I digress.
I decided to make chili yesterday because a friend is visiting town who appreciates this kind of food. I wasn’t thinking that everybody in the country was making it on the same day, of course… the supermarket was sold out of every ingredient. Fortunately I was well-stocked.
I didn’t veer too far from my recent chilis: chuck cut into 1/4″ dice, some ground beef for thickener, rendered beef fat with a bit of olive oil for the fat, my own mix of dried, ground anchos, pasillas, guajillos, pequins and african birdseye for chiles. Plus one fresh jalapeno and one fresh scotch bonnet. Mexican oregano and some roasted, ground cumin seed. Salt, and boiling water for the liquid. Onions and garlic cooked in the beef fat, plus, juice of one lime, and 6+ hours coooking.
Here you see all the ingredients, browned and sauteed, just before I’ve added the water:
One hour later:
Four hours later, after I spooned off about 2 cups of fat.
The fixings plate (not for toppings, but to have on the side… the stuff they give you at Kreuz was the inspiration. Plus Arnold Brick Oven white bread, since you can’t seem to buy Wonder Bread around here – did they stop making it?)
And the chili as it looked today, after a night in the fridge:
It’s getting another 2-3 hours tonight at very low heat. We’ll see how it fares tomorrow.
Postscript: ooohhhhh shit! Chili cooked DOWN. We’re talking molten. After a second night in the fridge to lock in the flavors, shit is gonna be sick:
Yes yes yes….