another chili question

I've been using Cook's Country 5 Alarm Chili recipe and really like it. I don't add beans because I don't like them in my chili, but you can do what you wish. It's got great flavor and it's not overly hot with pepper in spite of the name. It's just darn good.

Below is the info on it and recipe.


Why this recipe works:

As the name implies, five-alarm chili should be spicy enough to make you break a sweat, but it has to have rich, deep chile flavor as well. We used a combination of dried anchos, smoky chipotle chiles in adobo sauce, fresh jalapenos, and chili powder to create layers of flavor. Ground beef… read more
Five-Alarm Chili
Good chili doesn’t have to take a whole afternoon.


Serves 8 to 10

Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients

2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed

Instructions

1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.

2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.

3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.

Five Hits for Five Alarm

JALAPEÑO: Brings fresh vegetable flavor.

CHIPOTLE IN ADOBO: Instant shortcut to ¬smokiness.

CHILI POWDER: Wouldn’t be chili without it.

CAYENNE: Adds raw heat.

ANCHO: Adds depth, complexity, and mild heat.
related content

Onions, garlic, salt and black pepper, chili powder and cumin. Add onions salt and pepper and garlic first, add Cumin last. Add chili powder to taste in two or three portions. All chili powder is different, so add it to taste. Some folks use smoked paprika and you can do that, I like a pinch or two of oregano, but that is a secret. About the time you add the cumin, also add a tablespoon of chocolate.

The five alarm has two flaws IMHO, no tomato paste, needs 3TBs, mix the chilis to includ passion and guillo, cut down on the Ancho to two. Simmer in chicken stock then purée and add with the liquid, pretty good recipe looks like.

Do some sort of tomato base, go easy on liquid, and some variation of garlic, paprika, chili powder, pepper, oregano, cumin, and salt.

You have to try to mess up a batch of chili.

Heavy D's Chili in the recipie book is simple and solid. Uses Mexene Chili Powder....

I've started using a 1/2 beef 1/2 charizo sausage blend in my chili. really brings the flavor.