Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
This is some of the best chili I've
ever made, and it's bound to surprise even the most experienced chili-lover.
Smoker required!
Ingredients:
3.5 lbs sirloin steaks
1 lb ground pork sausage
2 large white onions
5 dried red New Mexico chiles
4 chilpotle chiles
5 7-oz cans whole green chiles
1 head garlic
6 medium tomatos
1 red bell pepper
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp dried oregano
(1) 1/2 tsp dried thyme
1/2 tsp white pepper
1/2 tsp black pepper
2 15-oz cans chicken broth
1 tsp ground comino (cumin seed)
1 tsp mexican oregano
(2) steak rub
Directions:
Let's get the sirloin to smokin'. Season the steaks with your favorite steak
rub. I dust the steaks with Fiesta brand fajita seasoning, then marinade
in lime juice and soy sauce.
While that's going on, fire up your smoker.
I use a barrel smoker , making a small coal bed at one end, banked on either
side with soaked mesquite pieces. When that's ready to go, put the steaks on
to smoke (at the other end) in low heat (~250?), until just pink in the middle
(hmmm, was this two hours? I can't remember; your milage may vary.)
When the steaks are done,
slice them 1/2" wide across the grain (there's a little
extra to snack on, go ahead :-) . In large pot, melt 2
Tbs butter , and saute one chopped onion and half the
head of garlic (peeled and crushed) until the onion is soft.
Add the sausage and saute until brown. Add the sirloin and
1/2 can of chicken broth. Add the white and black pepper,
tarragon, oregano (1), basil and thyme. Simmer covered for
one hour, salting to taste.
While the first simmer
is going on, let's prepare the chile sauce. Cut off the tops
of the dried New Mexico chiles to remove the stems and seeds
and to expose the interior, leaving them as whole as possible.
Cut the tops off of the chipotles, and cut them lengthwise
to extract seeds. Set all of the chiles simmering in chicken
broth (just enought to cover.) When the chiles are soft (about
45 minutes), remove the New Mexicos from broth and cut them
in half, length-wise. For each half, carefully scrape off
the inner pulp with a flat knife, angled away from the scraping
direction. Then scrape the pulp off the knife into a blender.
Add the remaining broth and chipotles, and one whole green
chili, and blend into a sauce. Don't stick your face
in this stuff!
Chop the remaining green
chiles. Add the green chiles and chile sauce to the pot and
simmer covered for another hour (that will make two hours,
so far.) (Add half the sauce initially, adding more over
time until you think it's right.) Add more chicken
broth as needed to keep moist.
Now, after two hours of
simmering, we're ready to add the rest of the ingredients...
Chop the bell pepper.
Peel and chop the tomatos, garlic, and onion. Add all of
this to the pot, along with the ground comino and oregano
(2), and simmer covered one last hour (that makes three!).
You can skim the grease off in this stage - it works better
if you simmer without stirring for a while. Thicken with
flour and cool water paste (about 20 minutes before done.)
