[quote]Grneyes wrote:
[quote]byukid wrote:
I made DBCooper’s chili. It’s fantastic. It is really incredible actually. [/quote]
Link to recipe?[/quote]
Don’t have the link, but here is the recipe (I left out tomatillos and tomatoes for space’s sake and replaced beer with dr.pepper):
2.5 tbsp paprika,
4.5tbsp cumin,
1tbsp oregano,
4tbsp cayenne,
1tbsp dried chiles,
1tsp white pepper,
1/2tsp cinnamon,
1/2tsp brown sugar,
1/2tsp thyme,
1/2tsp salt,
1tsp garlic salt
5-6lbs. tri-tip,
1 yellow onion,
1 red onion,
1/4cup sweet onion,
2lbs bacon (not hickory-smoked, just plain bacon)
4 pasilla chiles,
2 anaheim chiles,
6 jalapenos,
6 habaneros,
6 cerranos,
2 poblanos,
3 shallots,
6 cloves garlic,
8 tomatillos,
8 tomatoes,
40oz. stewed tomatoes (I stew my own, but store-bought should be fine),
24oz. tomato paste,
24 oz dr pepper (in 2 12 oz bottles)),
1/2bar of milk chocolate,
large sprig of cilantro,
16oz. tomato sauce,
4 additional chiles of your choice
Prepare chili powder (mix everything from paprika to garlic salt listed above in glass bowl)
Rub tri-tip lightly with the powder (save about 2/3 of the powder) and set aside at room temp.
Simmer the rest of the powder with 6-8oz of the dr. pepper until it thickens; refrigerate covered
Parch, peel, and de-seed all chiles (turn stove on broil and let the chiles sit on cookie sheet at about 450 degrees, rotate continuously until the skin is browned and begin to bubble up, remove from oven and wrap in damp paper towels, put in frig for up to 15 min then remove and peel skin off, pull stem out from top and slice open, scrape all seeds and rinds out
cut all onions into long strips and lightly grill for 5 minutes; set aside
dice the shallots, garlic and cilantro
cook all bacon until well-done, set bacon aside to dry and save all bacon lard in the pan
using bacon lard, sautee all the onions, garlic, shallots and cilantro; season lightly with salt and pepper
dice all the tomatillos and combine in heavy pot with the tomato paste and tomate sauce
add the onion mixture to pot
lightly sautee the chiles after they have been parched, peeled, de-seeded and chopped into 1/2" pieces
sear the tri-tip on grill and then smoke on very low heat for 10 min per side; dice into 1/2" cubes (the meat should still be bloody on the inside)
add everything to the heavy pot now (add the rest of the first bottle/can of dr. pepper as well), including all the bacon and bacon lard (crush the dried bacon into tiny pieces) and the milk chocolate-break the chocolate up into tiny pieces first
turn heat to high and add the refrigerated mixture of dr. pepper and chili powder
cut all the whole tomatoes into sem-large chunks (like you would for very chunky salsa or salad)
if needed in order to get a kind of watery consistency, add more whole tomatoes and tomato sauce
cook on high heat in heavy pot for 10-15 minutes, then at medium for 30 minutes, then simmer for 6-8 hrs (never cover the pot at all)
refrigerate for 8-10 hrs, remove from frig and simmer on low for 1 hr. Add as much of the other dr. pepper as needed if the chili is way too thick and add tomato paste and some mesa harina flour if too watery
after adjusting as needed, simmer for 1-2 more hours and serve
The butthurt is too widespread for a general observation in one thread to be so potent. Rock yourself confidently, if blanket criticisms hurt look inward.