My years spent in Oklahoma have left some marks. Some good, some bad and some ugly. One of the good ones is my love for chili. Real, thick, hearty, hot, Texas style chili.
About the “recipe”… In my opinion the measurements are really not that important here. As long as you have a few key ingredients, you can always change things around a bit, and personalize your own chili. So here is what I would call a starting point.
- 3-4 TS vegetable oil
- ca. 1-1.5 kg beef (e.g. entrecote or chuckroast)
- 1 onion, chopped
- 1-2 cloves garlic, crushed
- 3 jalapenos, seeded and chopped
- 0.5 red chilipepper (be careful if you use Habanero!)
- 2 TS chili powder
- 1 TS ground cumin
- 2 ts oregano
- 2 cans of tomatoes
- 2 stalks of celery
- 1 green bell pepper
- 2 cans of beans (black or brown)
- 1 bottle of beer (for exampe Newcastle Brown Ale)
- A couple of shots of Tequila
- 1-1.5 liters beef stock
- Fresh coriander (cilantro) for garnish
- Sour creme for garnish
- 3-4 ss vegetabilsk olje
- ca. 1-1.5 kg oksekjøtt (f.eks. entrecote, høyrygg eller bog)
- 1 løk, hakket
- 1-2 fedd hvitløk, presset
- 3 jalapenos, uten frø og hakket
- 0.5 rød chilipepper (vær forsiktig om du velger Habanero!)
- 2 ss chilipulver
- 1 ss spisskummin
- 2 ts oregano
- 2 bokser tomater
- 2 stk stangselleri
- 1 grønn paprika
- 2 bokser bønner (svarte eller brune)
- 1 flaske øl (f.eks. Newcastle Brown Ale)
- Et par shot Tequila
- 1-1.5 liter kraft
- Fersk koriander
Start by cubing the meat. Pour the oil in a pan and wait until the oil is quite hot before searing a little meat at a time. Make sure you don´t add too much meat as this will lower the temperature of the pan, and you will end up with cooked meat instead of seared meat.
And yes, I am aware of the fact that there is a lot of meat in the picture. What can I say… I was in a rush, had to get the chili on the stove before picking my boys up from the airport!
As the meat is searing, prepare and cut your vegetables. Place the meat in a big, heavy pot. Keep the pot over medium to high heat. Now add the onion, garlic, chilies, bell pepper, celery and chili powder. When the onion has softened a bit add the rest of the seasoning. Give it a minute before adding tomatoes, beans, beer and Tequila. Add about 3/4 of the stock, saving the rest for later if the chili is too thick.
Bring to a boil before reducing the heat. Let the chili simmer, partially covered, until the meat is oh so tender, about 2-3 hours. Serve with fresh koriander (cilantro) and sour creme. As for sides you could go with baked potatoes, rice, bread or my current favorite: plain cheese quesadillas!