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When I saw this ICSA declared, I knew I was going to have put in an entry. When I was growing up, one my dad's favorite lunch spots was this place in Los Angeles This place was great, they had 30 chilies, and would rotate between 10-20 of them every day, here is a sample of what you would find on any given day.  Every chili had a number between 1-10, and being a wimp as a child, I generally just stuck with 3-4, with my favorite being Deep Beef  My dad would generally get a 6-8 depending on what was available that day, and then sweat through his shirt while eating it  In 2009, Chili My Soul closed down after the death of the owner. I've never had chili anywhere near as good as the stuff I used to get there, that dude knew his stuff. But this is my take on one my dad's favorite's from there:  Ingredients that I used: 2 lbs of chuck steak, cubed and trimmed of excess fat 1 lb of chorizo 1 lb short ribs 3 fresh Poblanos 3 fresh Hatch chilies 4 Jalapenos 5 Serranos 1 can Chipotles in Adobo Several dried Hatch chilies 5 or 6 dried Chile de Arbol peppers Several sun dried tomatoes Beef Stock 16 oz of Kidney beans Corn meal, as needed to thicken 2 onions 4 cloves of garlic 1 tbsp Cumin 1 tsp Paprika 1 tsp Cayenne A shitload of ground black pepper Salt to taste Molasses to taste First, forget to take a mise-en-place photo after you get back from the grocery store. This will ensure confusion among the judges. Next, prep the peppers (except for the serranos) to be roasted, split in half and remove the stems and seeds  While those are under the broiler, add the dried peppers to hot water, rig up a system to make sure they stay submerged and don't float at the top, forget to take a picture of it. Also realize that you don't have dried chipotles in the house, and then dig around for the can of chipotles on adobo sauce.  Combine broiled pepper, onions, rehydrated peppers, chipotles, and sun dried tomatoes in a bowl and take an immersion blender to it Add back in the soaking liquid from the peppers until you get a good consistency.  Now get your meat together, and brown it all  First the short ribs  Then the Chorizo  Then the beef. Then realize you made a horrible mistake not doing the chorizo last, and that all of the fond on the bottom of the pot is burning. Add in the onions to pick up all of the fond and clean up the pot  Then finish the rest of the beef, but forget to get a photo of it. Then add the onions back, and give them time to really brown and bring out their sweetness. Then add everything to the pot  Give it some time to come to a boil on the stove top, then transfer it into a 200 degree and leave it there for 8 hours, stirring every couple of hours and adjusting the flavor and added some corn meal when it looked a bit then. A couple of hours before its done, throw a smoked ham shank and a chopped onion into a pot of boiling chicken stock. Let simmer for a couple of hours, remove ham shank and pull it apart, returning the meat to the liquid. Add about a pound of collard greens to the pot, and let cook for about 30 minutes.  After which, its time to take the chili out of the oven and take a look at your efforts  All that is left is to serve it all up, add some sour cream and Cojita cheese to the chili and a nice beer on the side  
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Oct 9, 2017 18:49
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| # ? Apr 20, 2024 02:49 |
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That looks awesome, and I love the inspiration for the recipe choice.
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Oct 9, 2017 19:55
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I'm curious: do you remove the bone from the short ribs before stewing, or do you just cook it all up together?
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Oct 11, 2017 15:23
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Coasterphreak posted:I'm curious: do you remove the bone from the short ribs before stewing, or do you just cook it all up together? I cooked it all together, and then fished out the bones shortly before serving it
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Oct 12, 2017 00:47
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Good looking food in here
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Oct 15, 2017 04:37
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I am deeply envious that you got to experience that chili place. Also, great choice of ingredients and accompaniments to the chili!
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Oct 17, 2017 23:40
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I made this last night, since I happened to have a bunch of that all around. It was fantastic. Thanks for posting!
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Nov 6, 2017 06:08
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Do you think instead of placing the chili in the oven for hours that it would be just as good in a slow cooker for the same time frame?
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Nov 8, 2017 18:21
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| # ? Apr 20, 2024 02:49 |
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Piggy Smalls posted:Do you think instead of placing the chili in the oven for hours that it would be just as good in a slow cooker for the same time frame? Yeah, probably, I just had more chili than would fit in my crockpot
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Nov 21, 2017 07:46
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