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2012 Variation of Alton Brown Texas Chili · 25.03.12 by colin newell

Alton Brown's Texas beef Chili with some variationsHere is a another subtle variation on Alton Brown’s classic – it is not vegetarian but you can easily take out the sirloin and pitch in some firm tofu (grilled in advance of course…)

Use a 4L or 4-quart stock or stewing pot minimum – the biggest you have.

2 pounds Sirloin tip or lesser grade of beef (or pork… or Tofu)
4 tablespoons Canola oil
1 1/2 teaspoons kosher salt
2 bottle of beer, medium pale ale (I used Philip’s Slipstream Cream Ale)
2 (16-ounce) container medium or hot salsa
60 tortilla chips (really! 60… not 59 or 61!)
1/2 cup chipotle peppers canned in adobo sauce, chopped
2 medium onions – chopped
1 Yellow pepper chopped
1 Red pepper chopped
1 small Zucchini
1 large Pablano pepper chopped
2 Anaheim peppers chopped
1 chopped Habanero or Scotch bonnet peppers (be VERY, VERY careful with these peppers! There is a real risk of burning or blistering if your skin comes in direct contact with the seeds or chopped pepper flesh.)
2 medium carrots shredded (adds sweetness!)
2 tablespoon adobo sauce (from the chipotle peppers in adobo)
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoon ground cumin

Heat your stewing/cooking pot (largest one your have!)and toss/brown meat with the Canola oil and salt/pepper in smallish batches. Add the meat in 6 to 8 batches and brown on all sides, approximately 2-3 minutes per batch. Once each batch is browned, place the meat in a clean large bowl or plate.

Once all of the meat is browned and set aside, add several tablespoons of beer to deglaze the pot.

Depending on how dry your pot is, add a tablespoon or two of your favorite canola oil.

Put in onions, yellow and red peppers, zucchini and carrots to brown for around 5 to 7 minutes.
Add Pablano and Anaheim chopped peppers – cooking an additional 5 minutes
Add Chipotle peppers and adobo sauce – stir in well.

Add bottled salsa (1 bottle at a time) and beer gradually.
Add tomato paste and ground spices
Add corn chips.

Return meat to the mix.

bring to a boil for 2-3 minutes, reduce heat to LOW, cover
and simmer for 1 hour (minimum) 2 hours = better!

Depending upon how hot your Habanero, salsa and chilpotle chilis are will dictate how much of a sweat you will work up – add sour cream to serving for the more delicate among you! Be warned: Habanero chili’s are among the hottest chili peppers on the planet – they are easily hundreds if not thousands of times hotter than the lowly jalapeno pepper. Use extreme caution with these orange peppers. If you are not prepared to assume the risk, leave this pepper out.

After the chili has stewed for a few hours, a lot of the extreme edge of the peppers have been tamed – including the habanero chili’s – that said, this is a very, very hot and spicy disk: Want it milder? Back off on the chili powder, use a mild salsa and avoid the Habanero or Scotch bonnet peppers.

Serve with ice cold beer, corn chips and a cotton napkin for wiping your brow.

This batch would easily serve 16 to 20 hungry folks – I freeze the chili in plastic containers for frugal hot lunches!


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