National Chemistry Day Chili

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National Chemistry Day Chili
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Our chili chemist, Dr. John Crum, culminated his paper on chili con carne by proposing the following "decent" recipe. He is obviously a "with beans" chili cook; however, he does note that the chili can just be cooked with the bean liquid and the beans can be removed and used "for other purposes."

Ingredients


  • 1 recipe Beans for Chili!, beans and cooking liquid reserved together

  • 4 tablespoons avocado oil

  • 6 pounds lean beef, preferably round steak, either cubed into ½-inch pieces or ground with the coarse blade of a food chopper (Dr. Crum recommends 2 pounds ground beef and 4 pounds cubed beef)

  • 1½ pounds lean pork, cut into ½-inch cubes

  • 6 small scallions (green onions), trimmed and cut into small cylinders

  • 2 large yellow onions, chopped

  • 1 red serrano chile, seeds and stem removed, chopped

  • 2 green jalapeños, seeds and stems removed, chopped

  • 3 ounces (1 bottle) Gebhardt Chili Powder

  • 2 teaspoons powdered cumin

  • 3 large cloves garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 2 cups strong black coffee

  • 1 can beer

  • 1 tablespoon brown sugar

  • ½ cup masa harina

  • Water



Instructions


In a heavy skillet, heat the avocado oil until very hot (over 500 degrees F.) and thoroughly brown the beef, pork, and scallions.

Add the browned meat and scallions to the beans and bean liquid and bring to a boil. Add the remaining ingredients except the masa harina and water and cook over low heat, covered, for about 2 hours. Remove the cover and cook until the chili thickens. If it still is not thick enough, add the masa harina (mixed with water to a thick paste).

Servings
14 to 16
Servings
14 to 16
National Chemistry Day Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Our chili chemist, Dr. John Crum, culminated his paper on chili con carne by proposing the following "decent" recipe. He is obviously a "with beans" chili cook; however, he does note that the chili can just be cooked with the bean liquid and the beans can be removed and used "for other purposes."

Ingredients


  • 1 recipe Beans for Chili!, beans and cooking liquid reserved together

  • 4 tablespoons avocado oil

  • 6 pounds lean beef, preferably round steak, either cubed into ½-inch pieces or ground with the coarse blade of a food chopper (Dr. Crum recommends 2 pounds ground beef and 4 pounds cubed beef)

  • 1½ pounds lean pork, cut into ½-inch cubes

  • 6 small scallions (green onions), trimmed and cut into small cylinders

  • 2 large yellow onions, chopped

  • 1 red serrano chile, seeds and stem removed, chopped

  • 2 green jalapeños, seeds and stems removed, chopped

  • 3 ounces (1 bottle) Gebhardt Chili Powder

  • 2 teaspoons powdered cumin

  • 3 large cloves garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 2 cups strong black coffee

  • 1 can beer

  • 1 tablespoon brown sugar

  • ½ cup masa harina

  • Water



Instructions


In a heavy skillet, heat the avocado oil until very hot (over 500 degrees F.) and thoroughly brown the beef, pork, and scallions.

Add the browned meat and scallions to the beans and bean liquid and bring to a boil. Add the remaining ingredients except the masa harina and water and cook over low heat, covered, for about 2 hours. Remove the cover and cook until the chili thickens. If it still is not thick enough, add the masa harina (mixed with water to a thick paste).

Servings
14 to 16
Servings
14 to 16
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