prize winning chili

How To Make prize winning chili

• 1

  THE NIGHT BEFORE: Cube all the meat in 1 to 1 1/2 inch cubes, and put it in a container with the vinegar. Mix it through well. Cover and refrigerate.
• 2

  A note on the Hatch and Jalapeno chilis before you move on to the chili roasting step. These two are the hot ones. If you want to float them, don't roast them, because they'll fall apart, and the chili will be very spicy. By floating them, you get some heat, and a little sweetness, and your chili will be mild to medium. Chili gets spicier as it sits in the refrigerator, so keep this in mind if you're making it to have leftovers for a few days. You can always roast them and float another one - just be careful to not overpower the spice factor. They're going to vary in heat factor, so always taste a little piece before adding to your chili.
• 3

  Roast all the chilis over a gas flame or (best option) on the grill outside over a wood fire, or in the oven on very high heat until the skin is black all around. Then immediately put them in a paper bag to cool a little. Shake vigorously to get the skins off. Last, coarsely chop them, and refrigerate for later use.
• 4

  THE NEXT MORNING: Sprinkle the meat with salt, and sear in small batches in a very hot non-stick skillet. Make sure it's in a single layer with plenty of room to sear all sides. Toss constantly to get it to sear evenly. Be careful not to burn it. Set each batch aside in a large bowl.
• 5

  Sprinkle the dried spices over the seared meat in the bowl, and mix well to evenly coat. Set aside.
• 6

  In a large stew pot, render chopped bacon over medium heat until almost crisp.
• 7

  Lower the heat. Melt in the butter, then add the flour and cook, stirring constantly, until light caramel colored.
• 8

  Add onion, and garlic. Stir gently until onion is translucent.
• 9

  Stir in coarsely chopped roasted pepper and chilis.
• 10

  Stir the seared meat into the stew pot.
• 11

  Add tomatoes, beer, and enough water to just barely cover the meat. I like the tomatoes to end up in big chunks, so I don't chop them up. Some people like them more incorporated. Up to you to chop them up into smaller chunks.
• 12

  Deglaze the pan used to cook the meat with a little water, and pour that into the pot.
• 13

  Someone out there is going to want to add a fresh habanero to this. My advice is to be very careful using such a hot chili. Habanero does add a floral note, and it's awesome used sparingly, but I think the best way to use it is as an optional garnish or as a floater late in the simmering process, and removed - otherwise you get too much heat and the floral note gets lost in the rest of the spices.
• 14

  Simmer on low heat, stirring occasionally, and adding water as needed to keep meat just covered.
• 15

  After a few hours, the meat will still be tough and tight. You're halfway there at that point. Stir in the cocoa powder.
• 16

  It's going to take 6 to 8 hours or more of simmering before the meat will start to fall apart, depending upon how long it was marinated. Be patient.
• 17

  Add the beans (optional really) about an hour or two before serving to let the flavors penetrate. I love the creamy texture of the beans, but some folks don't like beans in chili.
• 18

  Add salt if needed about a half an hour after adding beans.
• 19

  If it's too salty or too spicy, throw in several good sized red potatoes, or a few ears of fresh corn on the cob, then fish them out before serving. They'll soak up the excess salt and spices.
• 20

  Serve hot with optional toppings.
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