The Chili from Hell
Yield about 3 Gallons
4 LBS POBLANO CHILE (sometimes spelled Chili) PEPPERS
14 LBS COARSELY GROUND RUMP OR BOTTOM ROUND
2 LBS BACON (Chopped into small pieces)
4 LBS DICED ONIONS
1 LB DICED BELL PEPPERS
1/2 LB CHOPPED CELERY
1/2 CUP CORN FLOUR (OR see my Chef's Notes in the base Roux Recipe)
1 & 1/2 CUPS GRANULATED GARLIC
1/2 CUP JALAPEÑOS PEPPERS
1/2 CUP JALAPEÑOS JUICE
1 &1/2 CUP GROUND CHILI POWDER
3/4 CUP CUMIN
2 TBSP BEEF BASE
1/4 LB DARK BROWN SUGAR
1 CUP BBQ SAUCE
2 TBSP GREEN TABASCO SAUCE
2 #10 CANS DICED TOMATOES
1 - 12 OZ CAN CUSMO'S ROASTED SWEET PEPPERS
Roast the pablano peppers under a broiler until the skin blisters and turns brown, turn the peppers over and roast the underside. (This process will allow the skins to be easily peeled.) Or try the traditional way, which is to use a BBQ grill and roast them over hot coals. Either way, allow the peppers to cool, remove the stems, seeds and skins. Dice the chili peppers into 1/2 inch cubes and set aside.
Meanwhile, in a large cast iron pot or braiser and over high heat, add the ground meat and bacon. Brown the meat, turning often to keep from burning. Add the onions, bell peppers, and celery and cook until the onions are clear and the celery limp. Move the meat and vegetables to the side of the pot, so as to expose the bottom, then add the corn flour. Fry the flour in the liquids that remain. Use a whisk to scrape the flour to insure that the corn roux does not burn, fry the roux to a light brown hue (about 5 minutes).
Add the remaining ingredients (except 1 can of tomatoes and the roasted chili along with the sweet peppers).
Simmer the chili over medium/low heat for 45 minutes, add the remaining tomatoes and peppers and continue to simmer for an additional 15 minutes.
Serve the chili in a 4 hotel pan and chafer setup with only one heat source. Place a large basket of tortilla chips, nacho cheese and jalapenos peppers along side the chili.
This chili can also be used with hot dogs and served on my favorite holiday, Halloween Night!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: February 12, 2018