Weber Chili and Forkish Sourdough


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Got this Weber Recipe of the Week a week or so ago and have been waiting to do it. Steak and Ale Chili with Beans. If you don't get Weber's recipes it's featured on their App. I've also been working for the past week on my first Ken Forkish sourdough recipe. I chose Pain De Campagne because I loved the pictures in his book and as well as the pic's contained in Bill's post a couple of weeks back. Here's some pictures.

This chili recipe is outstanding. I followed the recipe closely with one exception. I just had to chop up a couple of large jalapenos and throw them in. For the ale I used Lagunitas Imperial Stout, 9.9% Alc. by vol. Drank the rest. Started things off with one pound of skirt steak. Seasoned as called for in the recipe. 2 tsp. ground cumin, K Salt and black pepper.



Did this entire recipe on my SJ.



Flipped after about 3 minutes and cooked another 3 minutes.



Cubed.



Got everything but the meat going in my small DO. Sauted yellow onion, garlic, chili powder, dried oregano, 2 cans of pintos and one large can of tomatoes, the beer, AC vinegar and Worcestershire. Brought to a boil and then reduced heat and simmered with lid on for 20 munutes.



Added the meat and simmered uncovered for another hour to get the consistency I wanted.



While the chili is cooking ;), I'll jump over to the bread.

My starter.



After 5 days, made the final dough.



Proofed it over night, for 14 hours.



Continued...
 
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Baked at 475 for 30 minutes, covered. Removed lids.



Baked for another 20 and pulled. All done. Placed on cooling rack.





Sliced.





Chili done.



Plate.



This was one delicious dinner. The chili was delicious and the bread was the best we've ever had. One note, I really skimmed through the bread process. Just wanted to touch on the process. If you're interested in bread, I really recommend the book. Thanks for looking everyone.
 
Dang, Cliff! That's really nice work all the way around. Seems like a perfect meal for a cool evening in Redding. Pretty soon here, Chris is going to have to consider adding a Bread forum! :)

Heading over to weber.com to check out that chili recipe......

R
 
That Chili looks fantastic. Between you, Bill, Rich & Len...You're killing me with all this good bread you're making
 
Did a copy and paste from my IPhone App. Weber's Steak and Ale Chili.

INGREDIENTS

2 teaspoons ground cumin
Kosher salt
Freshly ground black pepper
1 pound skirt steak, about ¾ inch thick, trimmed of excess fat, cut into foot-long pieces
Vegetable oil
CHILI

1½ cups finely chopped yellow onion
1 tablespoon minced garlic
2 tablespoons pure chile powder
2 teaspoons dried oregano
2 cans (16 ounces each) chili beans, such as pinto beans, with liquid
1 can (28 ounces) diced tomatoes
1½ cups stout beer
2 tablespoons cider vinegar
½ teaspoon Worcestershire sauce
2 cups finely grated cheddar cheese (8 ounces)
INSTRUCTIONS

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small bowl combine the cumin, 1 teaspoon salt, and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the spices. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Grill the steaks over direct medium heat, with the lid closed, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ½-inch pieces.

In a large saucepan over medium heat, warm 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.
 
Glad you liked the chili, Barb and I made it over the weekend didn't care for it to soupy like for us. Even after over an hour of simmering inside. Funny thought I did the cook it on my Smoky Joe also until the winds came up and had to go inside.
That loaf looks great Cliff, nailed that one.
I got Kens book a few days ago, really fascinating. found out I wasn't doing everything I should. We will be doing some bread this weekend hopefully with vast improvements.
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Your chili looks great but that bread is to die for. Hope ours this week end turns out like that or close anyway. It sure has been fun trying this bread and the girls like it a lot.!!
 
It's the time of year when a bowl of chili & a slice of bread can't be beat. That had to have been over the top delicious.
 
Thank you everyone! Appreciate the nice comments.

Rich Dahl said:
Glad you liked the chili, Barb and I made it over the weekend didn't care for it to soupy like for us. Even after over an hour of simmering inside.
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Rich, unless you just didn't like the flavor, you might want to give it another shot. When I do it again, I might throw in another can of Pintos. Also, I said simmer and that wasn't really accurate. I had the beans on a low to medium boil that last hour or so and the consistency came out perfect for us.
 
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Cliff Bartlett said:
Thank you everyone! Appreciate the nice comments.



Rich, unless you just didn't like the flavor, you might want to give it another shot. When I do it again, I might throw in another can of Pintos. Also, I said simmer and that wasn't really accurate. I had the beans on a low to medium boil that last hour or so and the consistency came out perfect for us.
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Being a mile up anytime you boil, simmer it's a crap shoot, cooking rice is a hair puller. I usually can get away by doubling the time on simmers and it works out okay. I'm sure if I played with it I could make it work, but I have so many like it that I've already tweaked I'll just stick with them.
I may use the cider vinegar and Worcestershire in some of my others as I liked the flavor they added.
 
Great looking loaves and chili, Cliff. This site is quickly becoming a Forkish cult. :p
 
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