Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Big Als' Whiskey Chili

You can double or triple this recipe with equal success. If you want a milder chili, eliminate the jalapeño peppers and the cayenne pepper.

2 pounds stew meat, cut in ½ inch cubes
1 pound Italian sausage, casing removed
6 cups beef stock, drained
26 ounces Italian plum tomatoes
1 large green pepper, chopped
1 large red bell pepper, chopped
1 large Spanish onions, chopped
6 ancho pepper, chopped
4 jalapeño peppers, seeded and chopped
8 cloves fresh garlic, chopped
4 bay leaves
2 tablespoon chili powder
3 tablespoon ground cumin
2 tablespoon oregano
1 tablespoon Creole seasoning
1 tablespoon ground pepper
1 tablespoon hot pepper sauce
1 tablespoon ginger, fresh grated
1 teaspoon basil leaves, crushed
1 teaspoon cayenne pepper
1 cup whiskey
¼ cup virgin olive oil

Cut the stew meat into ½ inch cubes and set aside. Remove the casing from the sausage and cut meat into approximately ½ inch pieces, set aside. In a large bowl add ½ of all the herbs and spices, 4 cloves of the chopped garlic cloves, 4 cups of the beef broth, and the 1 cup of whiskey. To this mixture add the beef cubes and the sausage pieces. Stir the mixture making sure that all of the meat is covered by the liquid. Add more beef broth if necessary. Let this mixture marinate overnight or at least 12 hours in the refrigerator, cover tightly with foil or plastic wrap.

The next day, in a 5 quart stock pot add ¼ cup of olive oil, heat. Remove the bowl containing the marinated meat from the refrigerator. Using a slotted spoon, remove the meat and set aside, and save the marinade. Chop the onion, red and green peppers, the ancho peppers, and the jalapeño peppers (be sure to remove all of the seeds and ribs). Heat the oil in the stock pot to medium, add the chopped peppers, onions, and the remaining cloves of chopped garlic. Cover and sweat these ingredients for 5 minutes or until tender (stir occasionally). Next, add the marinated meat to the pot and braise for about 10 minutes or until all the meat is browned, be sure to stir the mixture every few minutes. Now add the saved marinade, remaining beef broth, and the remaining herbs and spices to the meat and pepper mixture, simmer for about 15 minutes, then add the peeled tomatoes, and the drained kidney beans. Cover the pot and simmer for 1 ½ hours, stirring occasionally. During this cycle you may want to add more seasoning to suit your own tastes. Remove the cover the last 15 minutes to thicken the chili. Before serving, remove the 4 bay leaves.Serve with a warm crusty bread, and provide generous portions of chopped red and green peppers, chopped Spanish onions, and shredded sharp cheddar cheese. Also, provide a bowl of oyster crackers. Also, serve a hearty red wine such as a Zinfandel, Cabernet Sauvignon, or a quality Chianti. Cold beer is also great with this chili.


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