Tony’s Chili – Cooking with Beer!
Ingredients for Chili
- (1) 1 qt. jar of chili paste
- 1 medium white onion, diced
- 1 can Hunts Tomato Sauce, low sodium (140 cal)
- 2 tablespoon 12 g whole cumin seeds, toasted, then ground
- 2 tablespoon 8.5 g whole coriander seeds, toasted, then ground
- 4 whole cloves, ground
- ~4.75-5# beef shank
- (1) 1 qt jar of chicken bone broth
- Lots of black pepper
- 2 tablespoons dried oregano
- Morton K salt, then to taste at end
- (4) 15oz cans of pinto beans
- 1-2 limes. Adjust the acid starting with 1 lime.
- 1/4 whiskey, vodka or brandy
- Arrange the beef shanks on a wire rack, topped sheet pan. Salt the beef shanks liberally at least 1 hour before cooking. Preferably over night.
- Pre heat a #10 cast iron skillet over medium heat. Dice onions, press garlic.
- Slice the fat ring around the shank, so it does not over shrink during searing. Sear each shank to develop nice crusty goodness. Set aside.
- Saute the onions in the cast iron skillet until caramelly. Add Garlic, and cook until fragrant. About 1 minute. Deglaze with jar of stock.
- Add stock, onions, and half the jar of chili paste to your stock pot.
- Trim fat, and bones from shank. Cut into 1” cubes, and add them to stock pot.
- Stew chili for 3 hours, until meat is tender.
- While chili is stewing, toast you coriander, and cumin in a dry #3 cast iron skillet, Then, combine with cloves in the mortar and grind fine with the pestle.
- Open your cans of beans. Dump them into a sieve, since with water. At the 3 hour mark, add them to the pot. It is also not time to add the rest of the chili paste *Add black pepper now. *Add coriander, cumin and cloves now
- Once the meat is to the desired tenderness, it is time to dial in the salt. Take a spoonful of chili and taste it. Next, take a spoonful of chili, add a tiny pinch of salt, and taste it. Does it taste better? If the answer is yes, add a big 3 finger pinch of salt to the pot. Stir it in thoroughly.
- Repeat step 10 until the chili tastes like magic. Then, adjust the acid level with the juice of half a lime. Add more as necessary, using the same process you used for salt.
- Just before the chili is served, and the heat is off. Stir in 60 mL or 2 oz of booze.
- Cookie sheet and rack
- mortar and pestle
- Paring knife
- Chef knife
- Small red silicone spatula
- Wood spoon (the one with the flat tip)
- Big #10 cast iron skillet
- 3 cast iron skillet
- Favorite SS stock pot
- Pepper mill
- Sieve to rince beens
- Hot plate and extra propane
- Big propane turkey fryer burner
- Hot mitts
- Silicone handle covers
- Ladle to serve
- Extra stock pot
- cutting board
- Paper towels
- 70% isoprople alcohol spritz bottle
- Folding table
Ingredients for Chili Paste
- (12) 6.3 g chili arbol
- (4) 11.45 g California chilis
- (4) 10.9 g chili Negro
- (2) 9.2 g Guajillo chilis
- (3) 8.6 g New Mexico chilis
- (2) sacks 4 oz 112 g ancho
- (2) sacks 3 oz 84 g chipotle
- 1 tin ~ 8 anchovie fillets
- 1/8 of a cup soy sauce
- 2 teaspoons Marmite
- 2 quarts Schwarzbier
- The juice of one lime
If only making one batch of chili. The above can be cut in half, and done without canning. Except for the ancho, and chipotle, which are whole sacks. The weights above are the weights of the chilis without the seeds and stems.
Deseed peppers, and tear into 1” pieces. Next, toast peppers in dry skillet. Add beer. Add anchovies, soy sauce, and marmite. In batches, blend into paste. Homogenise in a mixing bull. Then fill (2) 1 qt mason jars. Attach lids to the jars, with rings. Submerge them in a water bath (use spacer to keep jars off of bottom of the pot) Bring to a boil. Boil for 15 min. Then, turn off heat, and rest in water for 5 min. Remove jars and let cool.