Bill Cosbys Chile
From mystic_river1 15 years ago
- 90 minutes to make
- Serves 6
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. Read more A version of this recipe has even made it onto Network Televsion. If you'll recall, during the 4th season of The Cosby Show, in episode 91, Cliff Huxtable makes his giant vat of "Eight-Alarm" chili much to the chagrin of his family. The reipe takes 3 days to make and will burn your mouth of consumed too early. He tried to warn the family that tasting it before finished is certain death, but the warning was not heeded by Claire. From: Men in Aprons 2005 newsletter See less
Ingredients
- Prep and cook times are not calculable and can only be estimated. shopping list
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- chili paste (BASE FOR CHILE) shopping list
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- 1 TBSP of canola oil shopping list
- 1/2 small yellow onion, rough chopped shopping list
- 1 medium carrot, peeled and rough chopped shopping list
- 1 medium shallot, rough chopped shopping list
- 3 medium cloves of garlic, smashed shopping list
- 1 rib of celery, leafs removed and chopped shopping list
- 10 ancho chiles, stem and seeds and removed, and toasted(method to follow) shopping list
- 2 pasilla chiles, stem and seeds removed, and toasted (method to follow) shopping list
- 1 Shiner Bock beer shopping list
- 1 cup of orange juice shopping list
- 1/4 cup toasted unsalted peanuts shopping list
- 1 cup of fried tortilla strips (recipe to follow) shopping list
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- In a medium saute pan over medium high heat add oil, onions, carrot, shallots, garlic and celery. shopping list
- Saute until vegetables begin to caramelize. shopping list
- Stir in chiles. shopping list
- Deglaze mixture with the Shiner Bock and orange juice, cook for an additional 5 minutes over medium heat. shopping list
- Add peanuts and tortilla strips and cook mixture until 75% of the liquid has reduced. shopping list
- Puree in a blender and strain through a fine strainer. This is now your chili Base. shopping list
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- FRIED TORTILLA STRIPS shopping list
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- 1 quart of canola oil shopping list
- 5 yellow corn tortillas, cut into short, narrow strips shopping list
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- In a medium saute pan heat canola oil to 350d. shopping list
- Add tortilla strips and cook until crispy. shopping list
- Remove from oil and place on paper towels to strain excess oil. season with salt. shopping list
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- toasted Chiles shopping list
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- After stem and seeds have been removed from chiles place into a 350d oven for about 1 minute. shopping list
How to make it
- 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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People Who Like This Dish 5
- jimrug1 Peoria, IL
- trigger MA
- chihuahua Sonoma County, USA
- mbeards2 Omaha, NE
- binky67 Ellicott City, MD
- flavors Algonquin, IL
- fizzle3nat Waterville, WA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 12 people-
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!
chihuahua
in Sonoma County loved it
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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
fizzle3nat
in Waterville loved it
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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
trigger
in loved it
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