Recipe

Bill Cosbys Chile Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago This is Bill Cosby's Chili as given by Dean Fearing, head chef of The Mansion on Turtle Creek in Dallas, Texas. Fearing is the chef of The Mansion and he hosts a cooking show in the Metroplex called Taste of the Southwest. A version of this recip... More Prep:60m Cook:90m Servings:6	Mystic_rive
	anchochilis chipotle pasilla

ancho

chipotle

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Ingredients

Prep and cook times are not calculable and can only be estimated.

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CHILI PASTE (BASE FOR CHILE)

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1 TBSP of canola oil

1/2 small yellow onion, rough chopped

1 medium carrot, peeled and rough chopped

1 medium shallot, rough chopped

3 medium cloves of garlic, smashed

1 rib of celery, leafs removed and chopped

10 ancho chiles, stem and seeds and removed, and toasted(method to follow)

2 pasilla chiles, stem and seeds removed, and toasted (method to follow)

1 Shiner Bock beer

1 cup of orange juice

1/4 cup toasted unsalted peanuts

1 cup of fried tortilla strips (recipe to follow)

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In a medium saute pan over medium high heat add oil, onions, carrot, shallots, garlic and celery.

Saute until vegetables begin to caramelize.

Stir in chiles.

Deglaze mixture with the Shiner Bock and orange juice, cook for an additional 5 minutes over medium heat.

Add peanuts and tortilla strips and cook mixture until 75% of the liquid has reduced.

Puree in a blender and strain through a fine strainer. This is now your Chili Base.

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FRIED TORTILLA STRIPS

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1 quart of canola oil

5 yellow corn tortillas, cut into short, narrow strips

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In a medium saute pan heat canola oil to 350d.

Add tortilla strips and cook until crispy.

Remove from oil and place on paper towels to strain excess oil. Season with salt.

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Toasted Chiles

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After stem and seeds have been removed from chiles place into a 350d oven for about 1 minute.

Directions

Now for :

BILL COSBY'S CHILE

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1 TBSP canola oil

28 oz. small diced sirloin

1 small yellow onion

3 cups chili base

Salt to taste

Fresh ground black pepper to taste

1/2 tsp. cumin

1 tsp. Tabasco Sauce

1 lime juiced

Chipotle Chiles - pureed

4 cups of cooked white rice

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In a medium saute pan over high heat add canola oil, diced meat, and onions and cook until onions turn translucent.

Add chili base and continue to cook over medium heat until meat is tender, about 1 hour.

Next season with salt, black pepper, cumin, tobassco sauce and lime juice.

To make chili hotter add chipotle puree until such level has been achieved.

Serve over a bowl of white rice

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Comments

chihuahua 1 year, 2 months ago said:
Wowee. The rice would help cool things off a bit. I have always enjoyed my chili with a bowl of rice. Without it, something is missing. You've got my five!

sunny 1 year, 2 months ago said:
Very impressive recipe, I can see why it's Cosby's Favorite! = )

fizzle3nat 1 year, 2 months ago said:
As I was reading through this, I was thinking the exact word Chihuahua said above - Wowee! This IS an impressive recipe (as Sunny mentions). It does sound extra-delicious! High 5! - Natalie

trigger 1 year, 2 months ago said:
This is quite the recipe, I love the complexity from the different elements and variety of the chilies used. It has all of the flavors I like and the heat can be boosted to my liking, HOT! HOT! HOT!
Than you
High Five
Michael

jimrug1 1 year, 2 months ago said:
This has got to be good considering all the different types of chiles use. Thanks for sending JM... You are a sweetheart...;-)~ Jim

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