re: A Large Chili Recipe in The Making (Final Updates Completed)

I put beer in my belly, not my chili. It would adulterate the beautiful marriage of flavors I've created. It is unnecessary.

As for the cilantro...I like cilantro. It gave the product a great cilantro bite. One who doesn't appreciate cilantro should omit it.

With regard to cumin, I have around 15 ounces of chili powders in this recipe. Each powder had cumin in it. There is ample cumin in the chili recipe for a properly tuned palate.

I used this one I found on here all the time. I love it. May use it this weekend.

quote:

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Chili

serves 6-8

2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for an hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you

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Ignunt.

Bout right.