Nicole Woodson
Zarle Williams
English 1101
October 4, 2012
Three-Alarm Texas Chili
The potential for making a superb bowl of chili depends on the cook. Many cooks believe their chili is the best. Chili is a staple food in my home. A steaming hot bowl of chili is extremely pleasing to the palate anytime of the year. It is the ultimate comfort food. The origin of chili is full of legends and stories. Whether it originated during the early days of Texas cattle ranching or specifically in San Antonio Texas, chili has become a global dish. Many regional varieties exist throughout the world. I have consumed many bowls of the red stuff and my favorite chili recipe is one that my mother prepares. It contains a variety of peppers and spices that dictate the degree of heat desired. This recipe will leave a taste explosion in your mouth followed by an eye watering experience that will never be forgotten.
At first, gather all the ingredients and equipment to make the Three-Alarm Texas Chili. Possibly a unique piece of equipment for making chili, a six-quart heavy-bottomed electric pressure cooker with the lid, a six to eight-quart covered stockpot, two large mixing bowls, a can opener, a set of measuring spoons, a set of liquid measuring cups, a silicone or wooden spatula, a silicone or stainless steel ladle, a slotted spoon, cutting board, and a utility knife. In addition, reserve six medium-size serving bowls and six spoons. Although the ingredients are lengthy, this hearty chili will satisfy any size appetite. For extreme flavor with moderate effort, the essential ingredients are four pounds of beef stew meat, two fourteen and one-half ounce cans of Del Monte zesty chili-style diced tomatoes, two thirty-two ounce cans of Bush’s chili beans, twelve ounces of Swanson’s beef broth, one sixteen ounce can of Hunt’s tomato sauce, and two and one half teaspoons of peanut oil. Also, two cups of yellow onion, four cloves of garlic, three jalapeno peppers, three habanera peppers, one and one-half teaspoons of kosher salt, six tablespoons Tone’s ground chili powder, two teaspoons of ground cumin, two teaspoons of oregano, two teaspoons of paprika, two tablespoons of beef bouillon granules and one tablespoon of red pepper flakes. Choose a time when that is optimal to work with few to no interruptions. Do not neglect the attention that should go into creating this dish. With all the ingredients and equipment on hand, now it is time to get to work.
The next step is to prepare all the ingredients and ready to go before proceeding to cook. Put the stew meat in a large mixing bowl and toss with the peanut oil and kosher salt. Set this mixture aside in the refrigerator. Peel and chop two medium yellow onions (two cups), chop the garlic, remove the seeds and membrane from the jalapeno and habanera peppers and chop, and open all the canned ingredients. Use the measuring cup to measure the beef broth and set it aside. Remember, after working with the peppers, to wash your hands and work area thoroughly. Do not rub your eyes because temporary blindness from your burning eyes will occur.
Equally important, is not to touch any other area on your face or sensitive part if the peppers are chopped with ungloved hands. Next, heat the pressure cooker on high heat until hot. Remove the stew meat from the refrigerator. Add the meat in three to four batches, browning on all sides. This takes about two minutes per batch. Place the meat in a clean, large bowl once each batch is browned. Add the beef broth to the pressure cooker in order to deglaze the pot. Using the spatula, scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the onions, garlic, jalapeno peppers, habanera peppers, and lock the lid in place. Be sure to follow the manufacturer’s instructions. Cook on the low heat setting for twenty-five minutes. Preparing the meat at this step with the pressure cooker will markedly reduce the cooking time of the chili. The flavor gets infused into the meat which will intensify the natural flavor. When the meat has finished cooking, release the pressure on the cooker by releasing the steam. Use the slotted spoon to transfer the meat to the stockpot. Skim off any fat from the top of the liquid then add to the stockpot. Until now, getting to the finished product may seem intimidating. The result will be worth the wait.
Henceforth, the pace is about to quicken. By now, the aroma of the meat is sure to cause salivating but do so gracefully. Continuing with the meat and liquid already transferred to the stockpot pour in the entire contents of the cans of tomatoes, and tomato sauce. Next, add the chili powder, ground cumin, oregano, paprika, beef bouillon granules and red pepper flakes. Stir with the spatula to dissolve the spices. After these ingredients are combined, the chili will appear reddish to reddish-brown in color. When this step is finished, bring this mixture to a boil on the stove, covered, over medium heat. Allow the chili to come to a gentle boil for five minutes. During this step, uncover and stir the chili every thirty to sixty seconds and return the lid. After the chili has boiled for five minutes, reduce the heat to low and let the chili simmer for forty-five minutes. Stir the chili every five to ten minutes. After about twenty minutes taste the chili. The taste will consist of a combination of the meat, peppers, onion, garlic, and spices with no ingredient being dominant, but rather a fusion of flavors. Stir again.
Frequent stirring is essential. Stirring keeps the chili evenly heated from top to bottom. It is possible to burn the chili on the bottom while the chili on top is not thoroughly heated. Finally, add in the entire contents of the two cans of chili beans and stir. Be sure to return the lid. Let simmer an additional twenty-five minutes. Monitor the chili closely while it is boiling and bubbling. At this point, the consistency of the chili as well as the aroma should be appealing to your taste buds. When the cooking is complete, remove the pot from the hot stove burner. The finished recipe will be a smooth, thick, spice-filled, reddish mixture full of fork-tender meat. Use a ladle to spoon the chili into serving bowls. If they are Texas-size bowls this recipe will accommodate six portions. Regular portions will yield eight servings. The chili can be topped with corn chips and shredded cheese and served with crackers. However, this is optional. I like to eat the chili alone, but my favorite is to spoon it over cornbread. A second helping is always in order and chili taste best the next day. After the meat has continued to absorb flavor the taste is further enhanced. Therefore, serve up subsequent portions knowing that the chili will be even more flavorful after the meat has continued to absorb flavor. It also freezes well. If any portion is going to be put in the freezer, allow it to remain in the pot until it cools enough. Then, place in containers and freeze.