kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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Paniolo (That's Hawaiian For Cowboy) Chili
yields about nine 1 cup servings
Ingredients:
1 lb. Ground Beef or Chuck, diced small
1 lb. Portuguese Sausage or Linguica, diced small
4 strips of Bacon, chopped fine
1 medium Onion, rough chopped
4 Garlic cloves, minced
1 Tbsp. Chili Powder
1 tsp. Cumin Seeds, toasted and ground
1 tsp. Coriander Seeds, toasted and ground
1 tsp. Smoked Paprika
1 tsp. dark instant Coffee or Espresso
1 tsp. dried Oregano
1/8 tsp. ground Chipotle Chile Pepper
2 15oz. cans diced Tomatoes
1 Tbsp. Brown Sugar (light or dark is fine)
¼ C. Roasted Chiles, chopped (any heat level you like)
2 C. Beef broth
¼ C. dark Beer (I look for bottled Beer with a twist top and save the rest-flat Beer is fine here)
1-2 Tbsp. Corn Muffin Mix (I like Jiffy brand, it’s cheap and friendly)
S&P to taste
Method:
Heat a large pot over medium-high, cook the bacon until just crisp and transfer to a paper lined plate and pour off the rendered fat, set aside.
Spoon 1 tablespoon of the bacon drippings back into the pot and brown the beef well; transfer to a bowl.
Sauté the sausage until just colored. Transfer the sausage to the bowl with the beef; drain off the fat and discard. Take a paper towel or two and wipe out the pot.
Add in another tablespoon or two of that beautiful bacon grease to the pot and cook the onions until they are about to brown around the edges.
Add the garlic and stir until fragrant.
Sprinkle the dried herbs and spices over the onions, stirring for about a minute.
Puree one of the cans of Tomatoes in the blender, food processor or with a handheld stick blender (immersion blender, that’s what I have).
Put the meats back into the pot along with the remaining ingredients, excluding the corn muffin mix, that’s for later.
Cover and bring to good bubble; reduce the heat to a simmer, cover partially and let it go for about an hour.
Let’s talk about beans. Some folks don’t care for them, me, I love them. Especially if they are cooked from dried beans and added in at the last 20 minutes of cooking the chili. I add about 1-2 cups of cooked Red Kidney beans to this pot of chili, your call.
Spoon out about a quarter of a cup of the hot liquid to a small bowl with 1 tablespoon of Corn Muffin Mix; stir until smooth and add to the pot that you have brought back to a rolling boil. Stir for a few minutes to incorporate and begin the thickening process. If you want an even thicker batch, repeat this step.
Taste for seasoning
yields about nine 1 cup servings
Ingredients:
1 lb. Ground Beef or Chuck, diced small
1 lb. Portuguese Sausage or Linguica, diced small
4 strips of Bacon, chopped fine
1 medium Onion, rough chopped
4 Garlic cloves, minced
1 Tbsp. Chili Powder
1 tsp. Cumin Seeds, toasted and ground
1 tsp. Coriander Seeds, toasted and ground
1 tsp. Smoked Paprika
1 tsp. dark instant Coffee or Espresso
1 tsp. dried Oregano
1/8 tsp. ground Chipotle Chile Pepper
2 15oz. cans diced Tomatoes
1 Tbsp. Brown Sugar (light or dark is fine)
¼ C. Roasted Chiles, chopped (any heat level you like)
2 C. Beef broth
¼ C. dark Beer (I look for bottled Beer with a twist top and save the rest-flat Beer is fine here)
1-2 Tbsp. Corn Muffin Mix (I like Jiffy brand, it’s cheap and friendly)
S&P to taste
Method:
Heat a large pot over medium-high, cook the bacon until just crisp and transfer to a paper lined plate and pour off the rendered fat, set aside.
Spoon 1 tablespoon of the bacon drippings back into the pot and brown the beef well; transfer to a bowl.
Sauté the sausage until just colored. Transfer the sausage to the bowl with the beef; drain off the fat and discard. Take a paper towel or two and wipe out the pot.
Add in another tablespoon or two of that beautiful bacon grease to the pot and cook the onions until they are about to brown around the edges.
Add the garlic and stir until fragrant.
Sprinkle the dried herbs and spices over the onions, stirring for about a minute.
Puree one of the cans of Tomatoes in the blender, food processor or with a handheld stick blender (immersion blender, that’s what I have).
Put the meats back into the pot along with the remaining ingredients, excluding the corn muffin mix, that’s for later.
Cover and bring to good bubble; reduce the heat to a simmer, cover partially and let it go for about an hour.
Let’s talk about beans. Some folks don’t care for them, me, I love them. Especially if they are cooked from dried beans and added in at the last 20 minutes of cooking the chili. I add about 1-2 cups of cooked Red Kidney beans to this pot of chili, your call.
Spoon out about a quarter of a cup of the hot liquid to a small bowl with 1 tablespoon of Corn Muffin Mix; stir until smooth and add to the pot that you have brought back to a rolling boil. Stir for a few minutes to incorporate and begin the thickening process. If you want an even thicker batch, repeat this step.
Taste for seasoning
