MC's Jailhouse Chilli
Discussion
(Mrs Doc has had a taste likes it too)
(It may have ruined it though)Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
It is a great recipe.
The secret is in the spicing, even though you might be thinking "WTF? Turmeric in chilli?"
I often apply the spice mix to a 'poverty spec' version, which uses celery, white onion and green peppers as the base of a chunky sauce:
Sweat off equal amounts of these in oil in a heavy-based pan with the garlic and jalapenos above. Add two cans of tomatoes, a can of kidney beans (or any beans) and blend with a hand blender. Add the spices and simmer on a low heat until the oil rises to the top of the sauce, stirring occasionally so that it doesn't stick.
This is your chilli base to either go the 'meaty route' with browned mince and bacon; or the 'veggie route' with more beans. Try a mix of butter beans and red kidney beans, with dark mushrooms for flavour.
The secret is in the spicing, even though you might be thinking "WTF? Turmeric in chilli?"
I often apply the spice mix to a 'poverty spec' version, which uses celery, white onion and green peppers as the base of a chunky sauce:
Sweat off equal amounts of these in oil in a heavy-based pan with the garlic and jalapenos above. Add two cans of tomatoes, a can of kidney beans (or any beans) and blend with a hand blender. Add the spices and simmer on a low heat until the oil rises to the top of the sauce, stirring occasionally so that it doesn't stick.
This is your chilli base to either go the 'meaty route' with browned mince and bacon; or the 'veggie route' with more beans. Try a mix of butter beans and red kidney beans, with dark mushrooms for flavour.
eastsider said:
Made this last night for consumption tonight, looks good. Agree cut liquids a bit from the volumes suggested, mine was rather 'soupy' but is thickening nicely whilst sitting. I'll report back on the taste!
If you are in a hurry, then you won't have time to simmer the chilli down to the "right" consistency so use less liquid. I'd allow 3hrs minimum for a chilli to cook down, concentrating flavours, either in the oven or on the hob, with a gap in the lid to let steam escape. I remember one recipe saying their chilli benefits from being cooked down to the point of burning in the oven as well - ending up with almost zero liquid. All personal taste, but I think the rule is you cannot rush a chilli!
Picked it up ages ago after you first posted the chili recipe. Buy it while you can folks. 
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