New York Chili

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
I made this last night with left over chuck roast and man was it good.

2 pounds smoked chuck roast or Italian sausage removed from casing and browned
1 cup onions, chopped
1 tablespoon oil
1 cup green pepper, chopped
2 cloves garlic, minced
28 ounces can tomatoes, undrained & cut up
15 ounces can tomatoe sauce
12 ounces can beer
4 ounces green chilies, undrained & chopped
1 - 4 teaspoons chipotle pepper or chili powder, more or less depending on taste
2 teaspoons cumin
1/4 teaspoon cayenne pepper, if desired
1/4 teaspoon oregano
2 cans kidney beans (15 1/2 ounces each), undrained

1. In a large sauce pan or Dutch oven, brown onions in oil.

2.Add remaining ingedients except kidney beans. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionly.

3.Stir in kidney beans; simmer until thoroughly heated & serve.
 
OK so I improvised on this tonight.

Start with Nick's recipe.

I sub'd a 3 lb top round london broil cut it into 1/4 to 1/2 inch cubes and bowned it. (didn't have any smoked brisket leftover)

Went triple on the onions (stores were out of green peppers)

Used Guiness Extra Stout and doubled.

Removed 1.5 lbs of Hot Tukey Sausage from their casings and added them to the onions while browning.

Used 7oz of chipotle peppers in sauce but left the peppers whole ( to keep it from getting too spicy)

Substituted 7oz jalapeno relish for the green chilis.

Addded 2 T of molasses

Added 1/2 T of liquid smoke

Added 2 T of Worcetshire.

2T instant coffee

1 oz semisweet chocolate

Doubled all other spice calls.


(All beans drained)

15 oz white beans

45 oz black beans

15 oz red kidney beans

15 oz dark kidney beans

Result was ........
:smt038 :smt038 :smt038 :smt038 :smt038 :smt038 :smt038 :smt038 :smt038 :smt038 :smt038
 
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