Posted October 11, 2006 by Nick Lindauer in Recipes

Shawn’s No Name Chili

Sent in by a reader, this recipe will be soon entered into a cook-off or two. Try it out, tweak it, make it your own and let us know what you think!

1 Green Bell Pepper
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
3 Green Jalapeño
3 Red Jalapeño
2 or 3 Habaneros (depending on what you think)
1 Red Garden Salsa Pepper
1 Green Garden Salsa Pepper
1 Can Chipotles in Adobo (you’ll only use about 3 outta here)
2 Med sized heads of garlic
2-3lbs Beef Chuck
1 Med sized Onion
3-4 Cans Chili Beans in Sauce
Garlic Powder
Onion Powder
Crushed Red Pepper
Chili Powder
1 Bottle Tabasco Bloody Mary Mix
Small amount of butter
Small amount of Olive oil

First we’re going to take the bell peppers and roast them. Cover them in a bit of olive oil and hold them over a small flame till the outside skin is a good black color but don’t completely char it. After you have them roasted we’re gonna peel the outside black skin off, you might want to wait a bit they may still be hot. Once they are peeled set them of to the side till later. Now cut up your meat into small chunks put them in a large pan and begin to cook them. Season them to taste with your Garlic, Onion, Chili powders, and your Red peppers. You’ll want to cook them meat for awhile to make sure it is good and tender. You’ll also want to add some of the bloody mary mix to the meat later on so it can take of the flavor and also to give you something of a sauce to sauté the rest of your ingredients in. So while that’s cooking you can get your garlic ready, we’re going to roast it.

Take the heads and cut the very top of them off. Not too much to waste just enough so that a few of the cloves are exposed. Take a sheet of aluminum foil place the heads in the center and place a small amount of mutter on the top of each clove alone with some oil drizzled over the top of each. Wrap them up in the foil so nothing will leak out and put them in oven for about 30mins at about 400 degrees the cloves should be nice and soft when done.

While everything else is cooking you can get your peppers ready. I wore plastic gloves through the whole thing just to be safe. You’ll wanna dice up all your peppers including your bells, i got read of all the seeds so there is none in the chili. Throw all the diced up peppers in a bowl and dice up your onion and throw it in there. Once your garlic is done remove all the cloves and dice them up and throw them in too. Once you think your meat is tender enough strain the meat while you take it out cause you will use this to sauté the veggie’s in. Throw in the veggie’s and cook them till they are nice and soft you can add more blood mary mix to keep everything sautéing nicely. Once everything is all ready throw it all into a crock-pot and then add the Chili beans and let it cook on low for awhile. Do your final tasting and doctoring with your chili powder and it will be ready to go.

Surprisingly I didn’t find the chili overly hot but it did have nice warmth to it. Hope you like it.

Nick Lindauer

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