The Tale of Two Chilis
While in California, I took advantage of the in-laws extra large kitchen and spent one afternoon making some of my Chipotle Garlic Chili (or a version close to that). I had to change up the ingredients a bit given that one cannot find Fatalii powder in a regular grocery store.
California Version Ingredients:
1 can chipotle chiles in adobo sauce (seed chipotles, keep adobo)
1 16oz. can diced tomatoes
1 6oz. can of tomato sauce
4lbs beef chuck (Chopped into 1 inch cubes)
1 head elephant garlic (diced)
1 large white onion (diced)
10 strips of bacon
Cayenne powder
Cumin powder
Chili powder
Chipotle powder
The steps involved are simple:
1. Cook the bacon in a large pot (this is a one pot chili) until crisp. Leave bacon fat in pan and set bacon aside for addition later. While the bacon is cooking, prepare the vegetables (dice the onions and garlic).
2. Once the bacon has been removed from the pan, add the onions and garlic – sauté until golden brown. While those are cooking, chop your meat.
3. Add all the meat to the pan and season with salt and pepper. Cook until the meat is no longer red – about 20-30 minutes.
4. Once the meat has been cooked add all the wet ingredients – the chipotles, adobo sauce, and tomatoes. Stir in seasonings as well (to taste – go heavy on the chipotle powder).
5. That’s it – let the mixture simmer until the meat melts in your mouth – about 2-3 hours. Remember to stir occasionally and enjoy!

California Chipotle Garlic Chili – Cooking

California Chipotle Garlic Chili – Finished & Naked

California Chipotle Garlic Chili – All Dressed Up
NY Version Ingredients:
1 can chipotle chiles in adobo sauce (seed chipotles, keep adobo)
1 16oz. can diced tomatoes
2 cans (6 oz) of Chipotle Sauce
1 6oz can tomato paste
4lbs beef tip roast (Chopped into 1/2 inch cubes)
1 head elephant garlic (diced)
1 large white onion (diced)
10 strips of bacon
Cayenne powder
Cumin powder
Chili powder
Chipotle powder

NY Chipotle Garlic Chili – Cooking

NY Chipotle Garlic Chili – All Dressed Up
I like the NY one. I like the smaller pieces of meat and it looks like there is more of the “chili sauce” with it. Perfect over rice or in a big bread bowl! Thanks for a great meal idea again Nick!
I like the Tenn, one
LOL
Ok I’m getting slap happy been here to long today going home. Later
YES, it is Chili time of year !!! Both look great, very nice Nick !
I have to agree with Jodie I like the smaller selection of meat in chili, plusI like to add in Mexican Cerveza and simmer. Looks good Nick, thought of picking up a few things at the store to make some chili but they are calling for a 1/4″ of freezing rain, ought to shut Texas down for a few days.
[Comment ID #73559 Quote]
Amazing and it is 51 degrees here..
Darn Global Warming…I blame it on Hot Sauce…Stupid Hot, Black Mamba etc…course now there is THT.