-
About Me
I am the hardcore.
- Indie Game Dev
- Flickr
- mlkshk
Chili Cincinnati Style
Introduction
I’ve been making chili since I was a kid. My mom would work nights and some days I would take over making dinner; either from instructions she’d left, or just from my imagination and knowing what my brothers wanted to eat.
Chili is a staple, and ultimately a fuel food. That doesn’t mean however that you cannot enjoy it as well. This chili is meant to be enjoyed in that vein, with a cold beer and some sour cream. If you can find it, fresh cilantro is fantastic as a garnish.
My chili recipes vary from some pretty basic hot-as-hell stuff to this which is far more complex in it’s final flavors than your average “hot dog chili” chili. The result of this dish is what comes to my mind whenever someone uses the phrase “sweet meats” even though I understand that they are talking about the darker, more choice cuts of whatever.
Ingredients
1 White Onion 1 Red Onion 2 Carrots 1-3 Jalepenos 3-5 Chipotle Dried 1-2 Quarts Crushed Tomato Turmeric (trust me) Corn Flour Chili Powder (Whatever you like, I don't use much of this so I buy the cheapest.) Cumin Seed (Ground) Black Pepper Salt 1-3 Pounds of "Stew Beef" 1 Beer 2 Cups Cold Coffee Cinnamon Sazòn Goya Bacon Grease (Of course) Canola Oil
Onion
Dice your onions into pieces as small as you can manage without cutting your fingers off. Ideally you want to cook away the onion almost entirely and retain only the flavor. Slice your jalepeno into rings for the visual impact.
Spices
Sazòn Goya is a fantastic thing to have in the kitchen. Package stores sell boxes with 100 packets in them, each is perfect for a single recipe. Chipotle peppers are easy to find at your grocery store.
When it comes to chili powder, I usually don’t bother using a lot because it’s just terrible stuff really. You can achieve the same result mixing your favorite paprika, cumin, and black or red cayenne pepper in equal parts.
The two spices in this particular dish that are going to throw folks for a loop are cinnamon and turmeric. There used to be this greek marinade that was outstanding on chicken that they don’t make anymore and it’s main ingredient was turmeric. After using it in one or two dishes I was hooked. It reminds me of saffron, but it’s cheaper and lasts longer. Cinnamon is from the cincinnati style chili recipes I’ve tried over the years and about the only thing worthwhile from those (green bell pepper… what is this? Wendys?)
Sautee
We’re essentially going to make a mirepoix using the onion, carrots and if you’re inclined one or two jalepeno peppers. Use the bacon grease (1 heaping spoonful) and 1 tablespoon of oil.
Beer Reduction
When your onions are brown, you’re going to glaze with a bottle of beer. Any beer in the fridge will work, I’ve been inclined to use more hearty stuff lately. Reduce this for 5-6 minutes and put the whole mix to this point into a crock pot or separate pan.
Meat
For the meat, I’m using corn flour as a dressing, mixed with some turmeric and black pepper. This gives the meat a bit more tangy flavor, and we’re browning it because we’re going to be cooking it over low heat for a really long time.
Coffee Reduction
After you’ve browned your meat, you’ll have an absolute mess in the pan. Don’t clean it out! Instead, pour in the remainder of your corn flour dressing (around 1/8th cup should be left.) And stir that in. Then pour in your cold coffee and start stirring. It won’t take long and you’ll have a lovely brown paste that clings to the pan. Take it off the heat, stir it a bit longer to make sure you don’t have any clumps and then pour that into the crock with everything else.
Coffee Reduction from Urbanfort on Vimeo.
We reduce the coffee with the remains of the searing of the beef. This allows the coffee to open up the bits of fat left from the browning and prepares our thickener when combined with the remainder of the corn flour.
Coffee Reduction Consistency from Urbanfort on Vimeo.
This is the consistency you’re aiming for.
Finishing
Add 1 or 2 quarts of crushed tomatoes to your crock pot (if it will fit) and cook on low heat for 24-48 hours. Make sure to keep an eye on it, it will burn in the crock pot no matter what the label on the box says. Serve with chilled sour cream dollops and fresh cilantro chopped. Adventurous souls may also want some additional jalepeno fresh on top.
The AMERICAN Sandwiches
The following sandwich is a first iteration of a tribute to the American culture. Ingredients
2lb Ribeye 1lb Bacon 1 Red Onion (Not Pictured) 4oz Bleu Cheese Crumble 1 Tablespoon Horseradish 1 Tablespoon Yellow Mustard 1 Small loaf sourdough bread 2 Large Eggs Salt and PepperThis sandwich is meant to be eaten warm however; the only thing of any real importance is that the eggs come directly out of the frying pan onto the sandwich; the meat cuts better cold. Directions Fry your bacon in a teflon pan (easier for cleaning) and make sure that you hang on to your bacon grease. We use an 18oz. pickle jar for our reserve and we never run out completely (unless we’re making cookies.) Drain your bacon on a plate with some paper towel on top and set aside.
Heat a cast iron pan on your range. If appropriately seasoned you won’t need any oil or non-stick spray. When the pan is tempered toss in your ribeye and sear both sides for about 3 minutes each side. While this is going on; turn on your oven to preheat to 350º
After your six minutes of searing are done; throw the pan into the oven (make sure you’re using a cast iron pan or you can say goodbye to your plastic pan handle as well as your ribeye.) Cook in the oven according to your preference but frankly if you even pretend to be a patriot you’re going to cook a 2lb ribeye at 350º for about 11 minutes and the shit will still be mooing. (Or that might be the national anthem you’re hearing.)
Remove the steak from the oven and make sure that the inner temperature reaches at least 120º - the thermometer says that rare beef is good at 140º but I’ve done this six times now and I’ve been fine, albeit a tad sleepy after consumption.
If you can resist the urge to eat the steak now; throw it on a plate and into the fridge for an hour to cool. It will be far easier to cut this way.
Mix your horseradish and your mustard together to make a sauce while you’re waiting, dip pretzels in result and make more. You’ll need at least 2 tablespoons for dressing.
After the hour is up, cut the steak by starting at the flat end (the end opposite the tip) and make cuts at about a 35º angle. The meat will cut just like a brisket. You will eat pieces that come off a bit too thin. You’ll want it cut to approximately an eighth of an inch or narrower (appropriate for sandwiches.)
Once the meat is cut; fry up your eggs. I like them sunny-side up but some folks can’t get down with the hollandaise texture. Your call. (Shown here with hard-fried eggs.)
Split your bread loaf down the middle length wise; and sprinkly bleu cheese crumble to cover both halfs. Place in oven on broil until cheese is foaming, remove from oven.
Line first with steak slices, then bacon. If you’re down with red onions, those can go on wherever they fit. Cover bacon with eggs and drizzle mustard sauce on top. Place facing bun on top and cut in cross-sections to serve. Small loaf feeds four people from France (or two Americans.)
Eats best with a pilsner or heffewaisen (if sunny outside.) Stouts are also nice depending on the weather (cloudy and otherwise shitty.)
The American (Panorama) from Urbanfort on Vimeo.
The American Sandwiches
