Everyone's got a great uncle who won a chili cook off somewhere in Texas. But you uncle is a liar, because the two most important Chili Cookoffs are in South Carolina and California. This is a Texas chili which mean, no beans.
Why it works: Fresh Dried Chilis. no powders. Chantrelles is a secret weapons? Why do you add it? Is it worth it? Let me work it. Come on Flip it and reverse it.
The Chili Card! Cheat Sheet for Dried Chilis
Sweet and fresh: These peppers have distinct aromas reminiscent of red bell peppers and fresh tomatoes. They include: costeño, New Mexico (aka dried Anaheim, California, or Colorado), and choricero.
Hot: An overwhelming heat. The best, like cascabels also have some complexity, while others like the pequin or arbol, are all heat, and not much else.
Smoky: Some chile peppers, like chipotles (dried, smoked jalapeños), are smoky because of the way they are dried. Others, like ñora or guajillo have a natural musty, charred wood, smokiness.
Rich and Fruity: Distinct aromas of sun-dried tomatoes, raisins, chocolate, and coffee. Some of the best-known Mexican chiles, like ancho, mulato, and pasilla, are in this category.
Yield: 1 Gallon
Time: 3 hours
Pairing: Cakey Cornbread garnish with Cheese (Monterey jack), and Manchago
References:
Equipment:
Ingredients:
1 lb beef Chuck(
3x Chili Pasilla (Dried
3xChili Mulato (Dried Poblano)
3x Chili California (dried Anaheim)
Cumin
all spice berries
Mex. Oregano
Chicken Stock
Garlic
yellow onion
Garnish
Avocado
Cilantro
White Onion
Crema
2 to 3 tablespoons masa harina
Mezcal
Apple cider Vinegar
Instructions: Seed chilis
cut chuck in half width wise
salt Beef and let sit in the fridge over night
Sear in Dutch oven with
grind spices in mortar in pestle
Blend Chilis, spices and hot chicken stock
Chop garlic
Ca
Plating Instructions
Sear
Tasting Journal
Date:4/10,24
Photo:
Tasting Notes:
Do not over cook beef, it should be chucks. when it is stands, it becomes gunk. Recipe is salty, which is fine, just reduce salt if it doesn't get cornbread. Shreading makes it thick, check final consistancy. A lot of oil is made, defat is nescessary. Add more Heat with chiles. Avacado is a must. finish with apple sider vinegar and mescal. Onion internal garnish woul dbe nice,
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