Consider this: If chili is not one of your favorite foods, if you aren't fond of meat, if spicy foods upset your tummy, or if you are a sissy - I hereby suggest that you avoid this recipe. That being said, a few people understand chili, and many more do not. In Texas, for example, there are countless chili cook-offs every year. They pride themselves on their 'Texas style' chili. However, Texans have little or no understanding of quality chili, what it tastes like, or how to make it. Their type of chili is primitive, and is definitely better suited for those with low standards and low intellect.
In Texas, as well as in many other Southern states, the basics of chili include tomatoes, tomato sauce, chili powder, and ground beef. In fact, it is considered sacrilege to make chili with pork, beans, and sometimes even with vegetables.
In contrast, in the Midwest, chili comes in many different forms. I like chili heavy in pork, and heavier in steak. Ground beef is added simply for tradition. Of course, this chili is not for anyone on a tight budget, or with a weak constitution.
Some people just happen to know someone that is known for their chili. Enter Turbo. The person who I think of when I hear the word "chili" goes by the name "Turbo Taylor". He is an obese and sweaty hog of a man, who takes pride in his cooking, grilling, baking, and chili-making techniques. While he does produce many fine foods in many different areas, he is best known for his incredible "Turbo" chili. The batch of chili below was inspired by his chili. Though, it is arguably a marked improvement.
What follows is a recipe for unfathomably good chili, and a decent steak sandwich as well. Enjoy.
Begin by preparing everything. Dice the onions and bell peppers, and place them in a bowl together.
Dice the jalepeno peppers, anaheim peppers, and banana peppers - and put them together.
Put sausage and ground beef together, and remove casings if the sausage is not loose. Trim steaks and cut into small bite-sized pieces.
Put one stick of butter in an extra large sauce pan over Medium-High heat. Watch closely so that the butter doesn't burn. When the butter is melted and bubbling, put the sausage and ground beef into the pan. (Save a little bit, like 1/2 link or so, of sausage to cook with the steak). Mix it up while breaking it apart. Let the meat brown slightly.
Put the hot pepper mix into the pan. Season with generous amounts of Lawry's, Black Pepper, and Chili Powder. Also, include 8 heaping tablespoons of Garlic. Yes, I said, "8 heaping tablespoons". Put bell peppers and onions into the pan. Mix thoroughly.
Start preparing the steak sandwich you will eat while the chili is cooking. Take a large piece of steak fat, and a handful of trimmed steak, and put them in a bowl and marinade in Red Wine Vinegar, Tamari, Worcestershire Sauce, and Tabasco Sauce. Also, include 1/3 stick of butter.
Back to chili. While the sausage/pepper mix is cooking, mix it thoroughly and keep it over Medium heat. Now it's time to start the steak.
In a saute pan, Melt 1/2 stick of butter. Put some of the steak in with butter. (Make the steak in two or three batches). Douse with Worcestershire Sauce and cover with Lawry's.
Do you see that Butter/Fat liquid accumulating in the sausage mix pan?
Ladle some of that into the saute pan with the steak. Starting to get the idea?
Watch the steak carefully, we don't want it more than Medium Rare. The outside of the bits should be just barely cooked.
Put the first batch of steak into the sausage mix. Now put the green chilis into the sausage mix as well.
Add some tomato sauce and the diced tomatoes. Then add the rest of the steak (after cooking it), not including the steak sandwich marinade portion.
Now put the rest of the beans and whatnot into the pan. Mix it up and let it cook (covered) for a couple hours on low. Mix it occasionally. Meanwhile, finish with the seasoning. Use black pepper until you're scared to add more. Then add more. Cover the top of the chili with a medium coat of basil, and about 1/2 of the top with oregano. Then add more. Use chili powder to get the deep brown/red color. Taste occasionally, looking for the right flavor. Remember, as it cooks, and as it sits overnight, it will get spicier. Don't overdo it. I used 3/4 of the bottle of chili powder. More hot peppers will make it spicier. This chili is what I consider to be in between mild and medium. It will make you sweat - maybe even have a few nightmares. But nothing major.
How does it look? This is heavy in steak. You'll love it.
Add a bit of honey, maybe a 1/2 cup or so. This will add some sweetness to the chili, but it will be very subtle.
Now, cook your meal - the steak sandwich. Using the pan from the steak saute, hopefully with butter and chili fat still in it, add your bit of butter from your marinade bowl, and a cup or so of tamari. Heat up the mix until it's boiling.
Add your steak (with the huge piece of fat). Just cook it for a minute or two so it's rare and juicy. Give the fat to your dog after it cools, and put your steak on some good toasted bread. Sprinkle some Romano or Parmesan cheese on the steak. Now eat it while you watch your chili.
Once the chili has cooked for a while, put some of it into convenient sized Tupperware for future meals, and throw them in the freezer. Leave the rest in the pan. Refrigerate it overnight and serve it the following day. It's great with Romano cheese, or with Peanut Butter sandwiches.
Now call your buddies and brag about your incredible chili recipe. Remember, fresh is always better. Fresh green chilis would make a big difference. Also, if you wanted to dedicate a day to your chili, boiling your fresh tomatoes would certainly be better than using canned tomatoes and sauce. Fresh garlic is always special as well.
Lastly, try to remember, like Lasagna, chili is always better the next day - so save some!
That's it. Email me and let me know what you think. (bartkiw@yahoo)
