Eds Chicago Cocoa Chili Recipes

TEXAS-STYLE CHOCOLATE STOUT CHILI

Steps:

• Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
• Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
• Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
• Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
• Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
• Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.

ED'S CHICAGO COCOA CHILI

Steps:

• Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
• CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
• Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
• Season lightly with salt and pepper.
• Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
• Push the meat to one side to make space to fry the vegetables.
• Reduce the heat to MEDIUM/HIGH.
• On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
• SAUTEE/FRY the veggies for a few minutes.
• Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
• Make a little space on the bottom of the pan and.
• Add the tomato paste (don't worry if you can't get the entire contents of the can out).
• Cook the paste for a minute, then mix everything in the pot together.
• Add the crushed tomatoes.
• Season the tomatoes with a little salt.
• Stir in the KILLER COCOA CHILI SPICE MIX.
• Keep stirring, keep a very slow boil or a simmer.
• Add Lemon juice, Lime juice and Orange juice.
• Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
• STIR STIR STIR.
• Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
• Set the heat to LOW.
• Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
• Congratulations! You now have the best chili on the planet.
• You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
• STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
• AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
• NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. "Anyone who knows beans about chili, knows that chili ain't got no beans!". Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. -- but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
• You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.

SHARON'S AWESOME CHICAGO CHILI

Steps:

• Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
• Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.