Recipe

Ding Dong Eight-alarm Chili Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years ago I was looking for a chili recipe a long time ago and came across the chili recipe off of the Cosby Show when Cliff Huxtable made this chili on one of the episodes. I would like to state that this recipe is still one of my favorites but I can NOT e... More Prep:45m Cook:360m Servings:8	Shandy
	brisket beans heat spicy hot wow

Sauteing onions and

Adding Chile puree

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Ingredients

Active Time: 1 3/4 hours

Start to Finish: 6 1/2 hours (plus 1 to 2 days for flavor to develop)

2 oz. dried ancho chiles (4 large), stemmed and seeded

6 large garlic cloves, 3 of them finely chopped

1 T. salt, or to taste

1 1/2 T. cumin

1 1/2T. chili powder (not pure chili)

4 pounds well-marbled beef brisket or boneless chuck, (trimmed and cut into 1 1/2 to 2-inch pieces)

3 to 4 T. vegetable oil

1 (28 to 32-oz.) can whole tomatoes in juice

1/4 c. canned chipotle chiles in adobo sauce

1/2 c. coarsely chopped fresh cilantro

1 1/2 pounds white onion, chopped (4 cups)

1 T. dried oregano (preferably Mexican), crumbled

1 to 4 serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)

1 (12-oz.) bottle beer (not dark)

2 c. water

2 1/2 c. cooked pinto beans (optional; 30 oz. can), rinsed if canned

Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream and corn bread

Directions

First, soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 T. salt, 1/2 T. cumin and 1/2 T. chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 T. oil in a wide 6 to 7-quart heavy pot over moderately high heat until hot but not smoking, them brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot).

Puree anchos in a blender along with tomatoes (including juice), chipotles in adobo sauce, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 T. salt until smooth.

Add enough oil to fat in pot to total 3 T., then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 5 minutes. Stir in beer, water and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Serve with accompaniments of choice =D

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