Dam Fine ChiliFeatured by Castoro Cellars in the Gold Wine Club.
A Dam Fine Chili that would pair perfectly with a glass or two of Castoro Cellars' Petite Sirah featured in a recent Gold Wine Club shipment!Yield: 8 - 10
Prep Time: 30 Minutes
Cook Time: 90 Minutes
• Smoked pork shoulder seasoned with southwest seasoning blend
• Smoked tri-tip, cleaned and seasoned with all-purpose seasoning salt
• 1 lb smoked bacon applewood or hickory
• Ground beef, seasoned with chili spice or equivalent
• 3 of each: red and white onions, diced
• 20 cloves garlic, sliced
• 5 jalapeños, diced and de-seeded
• 4 red bell peppers, diced
• 4 poblano peppers, diced
• 4 green bell peppers, diced
• 10 fresh tomatillos, peeled, cooked and pureed
• 2 8-oz. cans crushed tomatoes
• 3/4 bottle of red wine
• 1 quart dry overnight water-soaked black beans (Strain, cover with 2 in. of water and bring to boil, turn off heat and let sit for 20 min)
• 1 quart dry overnight water-soaked pinto beans (Strain, cover with 2 in. of water and bring to boil, turn off heat and let sit for 20 min.)
• Vegetable stock, beef stock, and chicken stock, plus the liquid from smoking the meat and half of the liquid from the beans (32 oz. of each stock)
• Herbs and spices to your liking - Remember it will take a lot of dried spices and a lot of salt.
Start by slicing the bacon into matchsticks and then begin to fry in a large pot. This will be what you cook the chili in, so make sure it is a large one. Keep all the fat in there, but once the bacon starts to get medium-brown in color, take it out and set it aside.
Add the garlic. Sauté it until the first sign of brown shows, and then add the onions. They will help cool down the pot and slow the browning process of the garlic. Add the peppers and cook on medium-high heat, but don’t let it sit; it needs to be stirred. Add the ground beef and turn the heat down to medium. Add the red wine and then reduce for a while (almost let the wine cook out fully). Add the tomatoes and beans. Once the tomatoes are in, you can add the stock and the diced, smoked meats. Once the meat is added, just cook and constantly stir. Taste the flavors periodically and adjust spices as needed.
This recipe is usually made on a large scale, so you may want to adjust to your own custom amounts. This is a rendition of an award-winning chili, with a few changes, because after all, it’s the art of having fun while cooking rather than following every step. Enjoy!
Recipe provided by Castoro Cellars.