Football Food - Texas Fire Chilli

The beginning of the fall football season has arrived. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.


Texas Fire Chilli
Makes about 7-8 cups. Serves up to 8

Ingredients

• 8 whole dried chiles (3 ancho and 5 guajillo roughly about 3 ounces)
• 3 tablespoons EVOO, plus more as needed
•  3-4 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
•  Red Sea Salt salt and freshly ground pepper
• 2 large onions, coarsely chopped (4 cups)
• 6 to 7 garlic cloves, minced (5 tablespoons)
• 2 serrano chiles, seeded if desired and minced
• 3 teaspoons ground cumin
• 2 teaspoons of Peri-Peri
• 1 can (28 ounces) whole peeled plum tomatoes, pureed  (3 1/2 cups)
• 4 cups of filtered water,
• 2 to 3 teaspoons white wine vinegar, to taste

 

Directions

1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and additional seeds; discard. Transfer chiles to a  bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 20- 30 minutes. Remove from water, and puree in a blender or processor witth 1/2 cup of water.
   
2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in segments, adding more oil as needed, about 8-10 minutes. Transfer to a plate.
   
3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. Add cumin and Peri-Peri, and cook, stirring constantly, 30 seconds to 1 minute.
   
4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
   

Eat up son!