{"id":2247,"date":"2010-01-04T13:52:04","date_gmt":"2010-01-04T19:52:04","guid":{"rendered":"http:\/\/8stars.org\/a\/?p=2247"},"modified":"2010-01-04T13:52:04","modified_gmt":"2010-01-04T19:52:04","slug":"chile-recipe-2010","status":"publish","type":"post","link":"https:\/\/8stars.org\/a\/2010\/01\/04\/chile-recipe-2010\/","title":{"rendered":"Chile Recipe 2010"},"content":{"rendered":"<p>For the past four years, I&#8217;ve been making chili for a new year&#8217;s day party, a tradition I borrowed from my mom. Every year I&#8217;ve varied the recipe a little, and I think this year&#8217;s batch was the best yet. I am documenting what I did here.<\/p>\n<p>I&#8217;ve always used the <a href=\"http:\/\/www.lbjlib.utexas.edu\/johnson\/archives.hom\/FAQs\/Recipes\/chili.asp\">Pedernales River Chili<\/a> recipe as my starting point. This year I also consulted <a href=\"http:\/\/www.amazon.com\/dp\/0936184744\/\">The New Best Recipe<\/a>, an excellent cookbook with a recipe for Texas-style chili that looks very respectable.<\/p>\n<p>This is a very large recipe. Most chili con carne recipes start with 4 lb of beef, so scale accordingly.<\/p>\n<h4>Ingredients<\/h4>\n<ul>\n<li>9 lb chuck roast. It should be no surprise that the cut of beef makes a big difference in the quality of the final product. I&#8217;ve tried stew meat and it&#8217;s nowhere near as good. I also don&#8217;t care for chili based on ground beef (leaving aside the potential food-safety issues with that).<\/li>\n<li>2 large onions.<\/li>\n<li>3 cans diced tomato.<\/li>\n<li>18 tbsp chili powder. <i>New Best Recipe<\/i> observes that 2 tbsp of chili powder per pound of beef seems about right, and I agree. Speaking as someone who likes spicy food and has a reasonably good tolerance for spice, I&#8217;d describe the level of spiciness as a mild slap: enough to get your attention, but not enough to slow you down. Central Market has an outstanding selection of chili powder in bulk, and I probably spent 10 minutes sniffing at different jars. I brought home both New Mexico chili powder and House Blend. Gila Flats also seems like a good candidate. I wound up using about 10 tbsp of the New Mexico, 5 of the House Blend, 2 of ancho, and 1 of chipotle.<\/li>\n<li>4 tbsp cumin seed. As per <i>New Best Recipe<\/i>, I toasted this in a dry pan first. Actually, I only had about 2 tbsp and wound up adding cumin powder to compensate.<\/li>\n<li>4 tbsp dried oregano<\/li>\n<li>3 cups water. This is a very dry recipe. Partly out of necessity: I was running out of room in my stewpot.<\/li>\n<\/ul>\n<h4>Directions<\/h4>\n<ul>\n<li>Cube the chuck roast into roughly 1&#8243; chunks.<\/li>\n<li>Chop the onion coarsely.<\/li>\n<li>In a large stewpot, brown the chuck roast in small batches and set aside.<\/li>\n<li>Sautee the onions in the stewpot with the beef fat, adding oil as needed.<\/li>\n<li>Add all the spices to the onions and continue sauteing for a minute.<\/li>\n<li>Return the beef to the stewpot and add the canned tomato and water. Add a few dashes of hot sauce. Bring to a boil and then reduce to a simmer while covered.<\/li>\n<li>After about 2 hours on the stove, the flavor wasn&#8217;t didn&#8217;t seem properly rounded out, so we added over a tablespoon of salt. That helped but didn&#8217;t quite do it either, so we added a tablespoon of cocoa powder, which did the trick. The chocolate turned out to be the magic ingredient.<\/li>\n<li>Continue simmering for a couple hours, store the whole pot in refrigerator overnight, reheat the next day for serving. At no point did I skim the fat off.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>My best chili yet.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[111,190,361],"class_list":["post-2247","post","type-post","status-publish","format-standard","hentry","category-food","tag-chili","tag-food","tag-recipe"],"_links":{"self":[{"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/posts\/2247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/comments?post=2247"}],"version-history":[{"count":0,"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/posts\/2247\/revisions"}],"wp:attachment":[{"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/media?parent=2247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/categories?post=2247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/8stars.org\/a\/wp-json\/wp\/v2\/tags?post=2247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}