Rich G
TVWBB Honor Circle
I adapted this from a recipe I nabbed off the BGE forum many years ago. The title is the original, as a tip of the cap to Bill's original creation, even though mine contains a few adjustments.....
Bill's Dark Matter Chili (an adaptation from the original BGE Forum) -- EDITED 03/21/2021
1 can beef broth (14.5 oz)
8 oz tomato sauce
2 Tbsp mild chili powder (this is a chili powder blend)
1 Tbsp New Mexico chile powder
1 Tbsp Chimaya chile powder
1 tsp Pasilla chile powder
**NOTE: Use the chili powder you can find. Best to not use the supermarket brand if you can avoid it…..if there’s a local Hispanic market, you should have better luck there…or penzeys.com. Also, you can mix/match the chile powders to suit your taste or use what you have on hand (my last batch used Ancho, Guajillo, and Aleppo.)
1 ½ Tbsp ground cumin (toast and grind your own if you like)
1 Tbsp dried onion flake (or substitute ½-1 finely diced fresh onion)
1 Tbsp garlic powder
1 tsp salt
1 bottle beer (if you won’t drink it, don’t put it in…..avoid hoppy brews, I use Corona, Pacifico)
3 pounds beef (see note below)
1 square unsweetened bakers chocolate
**NOTE: I changed the quantity of beef to 3 pounds. My current method is to use 1 lb each ground beef and tri tip (diced to 1/4" or smaller depending on what kind of texture you are looking for.) These get browned at the beginning of the recipe and cooked with the rest of the ingredients. The last pound of beef is diced, smoked brisket point. I typically add this in the last 15-30 minutes of cooking since it has already been cooked, and will get stringy if you add it earlier.
In the chili pot, add some vegetable oil and brown the ground and cubed meat in batches so it doesn’t steam. When the meat is browned, set aside, taking care to not burn the residue, or fond, in the pot as this will add great flavor to your chili.
Deglaze the pot with the broth, add the tomato sauce and the beer.
Stir in all of the spices, and when thoroughly mixed, return the meat to the pot.
Mix everything well and simmer for 2 ½ hours.
In the last 30 minutes, add the chocolate, and stir well intermittently for the next few minutes to make sure that it is evenly distributed. If using smoked brisket, add that now as well.
As with most stews, chili seems to taste better the next day. If you can plan ahead, try to make your chili at least a day before you need it, if not two or three.
SERVINGS: 6
Bill's Dark Matter Chili (an adaptation from the original BGE Forum) -- EDITED 03/21/2021
1 can beef broth (14.5 oz)
8 oz tomato sauce
2 Tbsp mild chili powder (this is a chili powder blend)
1 Tbsp New Mexico chile powder
1 Tbsp Chimaya chile powder
1 tsp Pasilla chile powder
**NOTE: Use the chili powder you can find. Best to not use the supermarket brand if you can avoid it…..if there’s a local Hispanic market, you should have better luck there…or penzeys.com. Also, you can mix/match the chile powders to suit your taste or use what you have on hand (my last batch used Ancho, Guajillo, and Aleppo.)
1 ½ Tbsp ground cumin (toast and grind your own if you like)
1 Tbsp dried onion flake (or substitute ½-1 finely diced fresh onion)
1 Tbsp garlic powder
1 tsp salt
1 bottle beer (if you won’t drink it, don’t put it in…..avoid hoppy brews, I use Corona, Pacifico)
3 pounds beef (see note below)
1 square unsweetened bakers chocolate
**NOTE: I changed the quantity of beef to 3 pounds. My current method is to use 1 lb each ground beef and tri tip (diced to 1/4" or smaller depending on what kind of texture you are looking for.) These get browned at the beginning of the recipe and cooked with the rest of the ingredients. The last pound of beef is diced, smoked brisket point. I typically add this in the last 15-30 minutes of cooking since it has already been cooked, and will get stringy if you add it earlier.
In the chili pot, add some vegetable oil and brown the ground and cubed meat in batches so it doesn’t steam. When the meat is browned, set aside, taking care to not burn the residue, or fond, in the pot as this will add great flavor to your chili.
Deglaze the pot with the broth, add the tomato sauce and the beer.
Stir in all of the spices, and when thoroughly mixed, return the meat to the pot.
Mix everything well and simmer for 2 ½ hours.
In the last 30 minutes, add the chocolate, and stir well intermittently for the next few minutes to make sure that it is evenly distributed. If using smoked brisket, add that now as well.
As with most stews, chili seems to taste better the next day. If you can plan ahead, try to make your chili at least a day before you need it, if not two or three.
SERVINGS: 6
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