Willamette Valley Barbecued Chili
0 comment Friday, May 2, 2014 |
History has it that chili, especially barbecued chili originated in the Oregon State Prisons in the latter part of the eighteen hundreds. The rumor was that a lot of folks didn't want to get out of prison because the chili was that good!
Or, if they got out of prison they did whatever it took to get back in so they could get more of that delicious chili.
Well, a little barbecuing BS here!
In reality, most think it originated in the Texas penal system, but "hey!" Oregon needs some love and credit for something, too.
I have been making the following bean-less chili recipe for at least twenty years (Started when I was two!) You can make two different kinds of chili out of this recipe�.bean-less, and with beans if you must.
Beaner-Less Version:
  • 4 Tsp of Extra-Virgin olive oil, or butter
  • One finely chopped onion
  • 4 large gloves of finally chopped garlic
  • 1 large Anaheim roasted pepper
  • 4 Tbsp of hot New Mexican red chili pepper
  • 4 Tbsp of mild California red chili pepper
  • 3 Tsp of Comino Molido (Ground Cumin)
  • Two 14 oz cans of Beef Broth (the less sodium the better)
  • 2 pounds of hamburger
  • 2 pounds of sirloin
  • Garnish with shredded cheese, or sour cream�well, maybe both

  • You will be able to find the ground pepper and cumin you need here: Corona Real Ground California Molido Chili Ground Chili, 3 oz.
    I love to add a least one roasted Anaheim pepper. Heat the grill or oven up, coat the pepper with a little oil and throw on the barbie, or in the oven until it literally deflates. You should have a nice, spotted black crust developed on the outside of it.
    My basic recipe calls for hamburger and sirloin. Cook or barbecue the meat separately. I usually grind my own hamburger, but if you can't that's ok, form patties for barbecuing, and breakup the hamburger if cooking on the stovetop. Make sure you drain it real well, or pat off all excess fat.
    I grill the steak until medium rare�.no need to season and don't over grill it. If you have to season, sprinkle a small amount of Kosher salt and freshly ground pepper on. It won't hurt!
    I have an 8 � quart pot that I cook most everything in. I cook the onion and the garlic at medium high in the olive oil until it caramelizes�.it adds a beautiful dimension to your chili.
    Next, add the finely chopped Anaheim to the pot, seeds and all. Don't worry, the Anaheim is mild and the idea is to add flavor. Lower the heat to simmer, and add the precooked hamburger to the pot. The finer you chop it up the better.
    Now it's time to add both kinds of the red chili peppers and cumin to the pot. Mix real well. Add the beef broth (a little at a time, don't put too much in) and cook on medium heat until hot�no need to boil. What you should have is a real thick chili. You will have to experiment. It may mean adding even more hamburger, or using less broth.
    Next cut up the sirloin into bite size chucks and add to the mix. No need to cook too long, or the steak will be like rubber, a couple of minutes will do so that the steak absorbs some of the spice.
    All by itself, this recipe is delicious. For bean lovers, heat up your favorite can of beans and place on the bottom of a bowl and then cover with you chili mix.
    The beans also will cut some of the hot spicy taste. My wife doesn't do hot! The beans work well in that regard. She prefers chili beans because they come in a nice thick tomato sauce.
    If you use the ground chili pepper as directed, what you get is an after bite...meaning you take a bite, nothing happens and all of a sudden, WOW!
    You can also substitute shredded beef brisket, pot roast, chicken, pork, buffalo, or any combination.
    You can cook all this on your barbecue grill. Make sure you have a brew or you will never be able to get this off, or at least a favorite beverage in your hand while you are assembling all this. Barbecued chili will never be the same, and your friends and family will think so, too.

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