No, this has nothing to do with Colt McCoy. This recipe comes from Dave McCoy, a buddy of mine who lives down in LA.
After work on Friday, I stopped by Safeway to get the ingredients for the chili. $70 later, I walked out of there with two pounds ground beef, two pounds of London Broil, two pounds of pork chorizo, eight jalapenos, five red bell peppers, two heads of garlic, two onions, bay leaves, cilantro, basil and assorted spices.
Yes, this is enough chili to feed the Seahawks offensive line... with leftovers for the kickers.
The only difficulties I had were purely mechanical. I don't eat canned food, well, ever. So opening the can of whole tomatoes took about 10 minutes due to the crappiness of my can opener. I wasn't sure the damn thing was ever going to open. The other issue is that my disposal got stuck and I had sink full water that I needed to drain. It's always perilous sticking your hand down a machine that wants to eat it, but I eventually got it to work.
From a cooking standpoint, the hardest part for me was roasting the peppers, something I had never done. I took the five bell peppers, coated them with olive oil, then stuck them under the broiler. I flipped them three times until they were nearly completed blackened. I let them sit for a bit, then I was supposed to put them in a plastic bad. Unfortunately, I didn't let them cool long enough, and they ended up melting the bag.
Once cooled, I peeled off the blackened skin, leaving pure, juicy roasted peppers. You know how after you suck off the burned part of your roasted marshmallow and you have that hot, soft marshmallow goodness? These peppers are like that.
Eventually, everything ended up in a pot. A giant pot. I simmered it for four hours before going to bed. Then, following direction, I turned off the heat and let the pot sit overnight. This was to develop "the funk." The next morning, I simmered it for another two hours, then stuck it in the fridge. An hour before eating it, I poured in a beer, and let simmer for another hour.
The end result is the best chili I've ever eaten. In fact, nothing else even close. It's spicy and meaty, but the bell peppers and cinnamon give it a bit of sweetness. The cilantro and basil also help off-set the fire. I would invite to eat some, but I'm doing miraculously well at eating it all myself!
yummy!!!! :)
Posted by: Leslie Gibson-Seno | 06/07/2010 at 01:24 PM