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[Beef] 5 Alarm Chilli
Old 12 Jun 2011 14:27
Category: Main Courses
Views: 3,517
Replies: 1
Ingredients: 125g cumin seeds
2 tbsp coriander seeds
2 ancho chilis
2.8kg chuck beef (braising steak), cubed
2 mulato chilis, chopped
4 pasilla chilis, chopped
1 pequin chili (very hot, optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1 80g (approx) can chipotle peppers in
adobo sauce, coarsely chopped
1 ham hock
227g lean bacon, cut in thin strips
454g ham, finely diced
1.3kg Spanish onions, finely diced
75g celery, diced
5 clove garlic, minced
1kg tinned tomatoes, drained
450ml beef stock
1 cup ancho chili powder or to taste
tsp cayenne pepper
5 bay leaves
tsp rosemary
1 tsp sage leaves
1 tsp oregano
1 tsp cinnamon
225ml golden tequila

Rice, sour cream, grated cheese
and flour tortillas to serve
Note: This uses a number of different chili peppers for an intense flavour. If some are not available, experiment and substitute as required. Some of the peppers add a lot of heat and some are used for flavours so substitute accordingly. Peppers can also be adjusted for personal taste. Add most of the hot spices towards then end. It is easier to add heat then remove it if the spices are added too early.

Toasting the cumin and coriander seeds in a skillet brings out the oils and adds intense flavour. If seeds are not available, substitute ground spices and eliminate the toasting. Some of the peppers will be found dried. Lightly toasting these will cause them to puff up. Let cool and crush the skins to a powder.

Note: cook ingredients in separate fry pan and add to large pot

Lightly toast cumin and coriander seeds in skillet.
Let cool and grind to fine powder. Reserve
Toast ancho chilis briefly until they puff up. Let cool and crush to a powder.

Heat oil in a skillet and brown beef in stages reserving oil and rendered fat.
Transfer beef to large stew pot and cook over medium heat.
Add ground cumin and coriander and stir until beef is well coated.
Cook bacon until lightly cook and transfer to stew pot.
Cook onions in oil and fat until translucent and add to stew pot
Cook celery in oil and transfer to stew pot.
Cook garlic in oil and transfer to stew pot.
Add remaining dry ingredients and stir well.
Add stock and chopped tomatoes and bring to a boil.
Reduce heat to simmer and add remaining spices.
Simmer 2 3 hours.
Remove ham hock and adjust seasoning as required..
Add tequila and let simmer 2 hours, uncovered, to reduce liquids.
Serve over rice or in a bread bowl.
Chili can be topped with sour cream, cheese or any number of your favourite toppings..

Have lots of beer handy!
Serves: 10+
Main Ingredient: Beef
Tags: chili beef hot crowd

Replies to Recipe: [Beef] 5 Alarm Chilli
Old 21 Aug 2013, 23:14 (Ref:13)   #1
isynge's Avatar
Join Date: Jul 2005
United Kingdom
London, UK
Posts: 2,936
isynge isynge isynge isynge isynge isynge isynge isynge
Re: [Beef] 5 Alarm Chilli

Interested by the way you're using the chillies here, although thinking about the possible deployment scenario (Le Mans campsite?) see you your point.

For me, if you've got a second burner, being able to char the dried chillies in a dry pan, and then introduce some water to them (or their deseeded husks) means you get a richer range of flavours and step back a bit from the beat-your-head-off nature of the full chilies.

That said the charring phase can mean a degree of CS gas being produced - so do please be considerate of who's downwind of you...
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