I played around with a couple of ideas for my recent chili...first, I thought of a Bacon Chili Cheeseburger themed chili. I still may do this someday but for a competition, I thought it would be better to stay a little more traditional. The last time I tried a novelty chili in a cook off, it was treated as such (Cincinnati Chili...which is awesome). Then I thought I'd do an existing recipe from a chili master - Iron Chef, Bobby Flay. He had one that intrigued me (here) and it's the one I went to the store to do but as I was shopping, it came to me that it would be better to improvise. So, riffing from Bobby Flay's chili, a little bit of Cincinnati, a Hobo's suggestion and a few things that just seemed like they'd taste good, here it is...
Some kind of oil
1 yellow onion (chopped)
4 - 5 cloves of garlic (chopped)
2 lbs of Chuck steak
Some kosher salt
Fresh ground black pepper
1 can of tomato puree
1 can of Rotel (diced tomatoes and green chilis)
1 cup of beer (I used Moosehead)
2 TBS of Pasilla chili powder
3 TBS of regular chili powder
1 TBS of cumin
2 tsp sage
2 TBS of honey
2 TBS of unsweetened cocoa
Splurt of lemon juice (or lime)
Splurt of red wine vinegar
Splurt of hot sauce (I used Tapatio)
Spurt of Siracha (rooster sauce)
1 can of black beans
1 thing of beef chorizo
1 can of chicken stock
Tenderize the steak by beating the heck out of it and then cut it into little cubes
In a large pot, heat oil and saute garlic and onions until the onions become kinda clear. Then add the steak and cook until brown on all sides. Throw in some salt and pepper.
Add the cans of tomato puree and Rotel. Add the beer (swirl it around in your tomato cans to get all the residual goodness out of there before you pour).
Then add the chili powders, cumin, sage, cocoa, honey and splurts of things...
Add black beans and bring to a boil. Once boiling add the chorizo and stir it till the heat separates it to spread its love all throughout the pot.
Let is simmer for about 20 minutes and remove from heat.
Once it's cooled off, put it in the fridge and wait (chili is ALWAYS better the second day). It will thicken overnight so the next day, warm it up in a slow cooker, incrementally adding chicken broth (not too much...you want it thick) to bring back its former consistency.
This recipe didn't make near enough chili (about half a crock pot full)...more is better so double it if you wanna.
And there you have it folks, it's pretty durn good! Ahh yeah! Special thanks to Bobby Flay, that Greek family in Cincinnati, my hobo friend and really, I want to thank the idea of chili itself. Chili is good. The more ways of having chili, the better the world becomes. Thanks, Chili, for being so good!