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Wednesday
Oct122011

Grove Pointe Chili Club: 8 Alarm Chili

8 Alarm Chili

My friend Amanda is obsessed with chili, and together we are in pursuit of an awesome chili recipe. This pursuit ended up in the creation of a Chili Club with another friend, neighbor and good cook who lives in our apartment building. Meet Dennis, his grandfather was a French chef, so I'm always expecting good food from his kitchen. He's looking a bit scared that we'll find his chili too spicy.

IMG_4769

When Fall approached and Dennis volunteered to kick off the Grove Pointe Chili Club, I wasn't sure if I should be excited because he is such a good cook or if I should be afraid because he LOVES spicy food. I wouldn't be surprised if he eats habanero's and scotch bonnet's for breakfast. I decided to get excited and to also load up on water like we did in preparation for Hurricane Irene. I also didn't let him scare me when he sent me the 8 Alarm Chili Recipe that he was going to make. 

Chili Bowl 1

Chili Bowl 2

And boy am I glad I didn't let him scare me, the end result was deliciousness. It was definitely spicy, but not too spicy for my tastes. The group agreed that the spice wasn't too much that it overpowered the wonderful flavors. He did admit that this was a very labor intensive recipe, and unfortunately for Dennis we all loved it so we will be asking him to make it again. Although some in the group may be requesting a few less peppers the next time around. Keep reading for the recipe that Dennis found on Best Chili Recipes Ever, and keep in mind that if you can handle the spice include all of the peppers but definitely cut down the number of peppers or remove some seeds if you don't want it as spicy. Also know that this is a chili that needs to be made 1 to 2 days ahead of time, which really allows the flavors to interact and come out.

Ingredients
4 large dried ancho chiles, stemmed and seeded
4 large garlic cloves, minced
2 garlic cloves, whole
1 tablespoon of salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
4 lbs beef brisket or boneless chuck, trimmed into 2 inch pieces
4 tablespoons vegetable oil
1 32 oz can whole tomatoes in juice
1/4 cup chipotles in adobo sauce
1/2 cup cilantro, chopped
4 cups white onions, chopped
1 tablespoon dried oregano, crumbled
4 fresh serrano chiles, chopped finely (reduce number or remove seeds from some to reduce heat)
1 12 oz bottle of light beer (drink the other 5)
2 cups water
2 1/2 cups cooked pinto beans (rinse if canned)

To Garnish
Avocadoes, chopped
Shredded cheddar cheese
White onion, chopped
Sour cream
Jalepenos, chopped
Scotch Bonnet Peppers (if you are crazy like Dennis)
Rice 

Directions
Soak ancho chiles in hot water for 30 minutes, then drain.

Meanwhile, mash one clove of minced garlic into paste with 1/2 tablespoon salt, 1/2 tablespoon chili powder, and 1/2 tablespoon cumin. Coat cubes of beef with paste in large bowl.

In large, heavy pot heat 2 tablespoons vegetable oil over high heat. Brown the beef in batches, about 5 minutes each batch. Transfer cooked beef to a seperate bowl.

In a blender, puree tomatoes and juice, ancho chiles, cilantro, chipotles in adobo, 2 whole cloves of garlic, and 1/2 tablespoon salt. Blend until smooth.

Add 3 tablespoons of oil to your large, heavy pot and cook onions and remaining chopped garlic over medium heat for 10 minutes, stirring continuously. Add remaining chili powder, cumin, and oregano and cook for 2 minutes.  Add one chopped serrano and the tomato/chili puree, simmer for 5 minutes.

Stir in water, beer, and beef with juices, cover and simmer for 2 hours. Stirring occasionally.

Add remaining Serranos and continue to simmer for 1 to 2 more hours, until beef is tender and sauce starts to thicken.

Shred the meat in the pot and let the chili cool completely. Once cooled, refrigerate for 1 to 2 days. 

To serve, reheat over low for about 30 minutes, stirring occasionally, until heated through. Add the beans and simmer for 5 minutes. Garnish with desired toppings. 

Empty Chili Bowl

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