Tuesday, June 28, 2011
Chipotle Chuck Chili
Bacon, a shitload
3lb Bone-In Chuck Blade Roast
1 large Yellow Onion, diced
1tbl Old Bay
1tbl Chili Powder
6-8 Garlic Cloves, minced
25oz Diced Tomatoes, with juice
15oz Tomato Sauce
6-8 Chipotle Peppers in Adobo, minced
Putting beans in meat chili is like french kissing a hooker; it's fucking disgusting. Only hippie vegetarians put beans in chili and that's only because they have no better alternative. What losers. Real chili is meat on meat, with more meat. The key, however, is using the right cuts.
Some people, stupid ones, use ground beef in chili. This has to be one of the dumbest ideas in the history of human civilization, besides "democracy" of course. That ground up garbage cooks in thirty seconds and after three hours of simmering it is completely obliterated and flavorless. The best meat to use is chuck roast as it is designed for slow simmering and tastes infinitely better. The more you know.
Get out a big ass pot and start cooking your bacon. Take out your chuck blade roast and cut it up into pieces. I ain't no professional meat slicing dude but I figured out the easiest way to cut it is along the marbling. Section it off and reserve the bones and large fat packs. Cut the remaining pieces into cubes that are a little bit larger than bite size as they will shrink. When the bacon is transparent, remove it from the pot, lightly brown the beef (including the bone and fat packs) in the bacon grease, and remove it from the pot.
Toss in your onion and spices. I always saute spices with onion and other shit. I'm not sure if it does anything but psychologically I think I am making them "fragrant." Whatever. If the pot is too dry at this point pour in a little vegetable oil. Add your garlic and stir that shit around for another minute. Throw in the tomato products, reserved meats, beer, and chipotle peppers. Lightly simmer uncovered for three hours, stirring occasionally. Don't forget to remove the bones and fat packs before serving, genius. Eat it.