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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mike Callaghan, the winner of the Zantac Chili Challenger held at Calphalon Culinary Center in Toronto, Canada
Servings: 14 cups, or 8 to 12 servings.
Adapted from a recipe by Mike Callaghan, this chili is fiery thanks to his home-smoked chipotles and habaneros.
Smoked habaneros are hard to find commercially; buy dried ones. Use a coffee/spice grinder to pulverize dried chilies, sold in Hispanic supermarkets; snap off the stem ends first.
Toast cumin seeds in a small skillet on medium heat until they are lightly browned and fragrant. The original recipe is made in a slow cooker, but it's easy to switch to the oven. You can use a baster to suck the fat off the drippings.
Callaghan says the bourbon draws flavour out of the tomatoes. You can use any kind of whiskey. Adjust the heat by playing with the habaneros; one tablespoon makes this chili very hot.
1 pound each ground beef, ground pork, ground turkey
2 tablespoons olive oil
2 onions, diced (about 2 cups)
2 green bell peppers, cut in ¼-inch dice (about 2 cups)
¼ cup chopped Italian parsley
4 tablespoon cumin seeds, toasted, ground
2 cups each beef stock, tomato sauce
19 ounces can each red kidney beans, pinto beans, rinsed, drained
½ cup finely diced roasted red pepper
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons ancho chili powder
2 tablespoons coarsely ground, smoked, dried chipotle chilies (about 3)
1 tablespoon ground, dried habaneros (about 6)
1 tablespoon cocoa powder
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup bourbon
Brown meat in dutch oven on medium heat, about 8 minutes. Drain, reserving drippings. Set aside.
Heat oil in same pan on medium heat. Add onions. Cook, stirring, until softened, about 2 minutes. Add green peppers. Cook, stirring, until softened, about 3 minutes.
Stir in half the parsley and half the cumin.
Remove fat from reserved drippings and discard. Pour drippings into pan.
Add stock, tomato sauce, beans, roasted red pepper, garlic, paprika, ancho powder, ground chipotles and habaneros, cocoa powder, salt and pepper. Bring to simmer on medium-high heat.
Pour into slow cooker set on high. Bring to boil, up to 2 hours, then switch to low and simmer to cook a total of 4 hours. Or cover tightly and place in preheated 175°F oven on rack just below centre. Simmer for 4 hours.
Stir in bourbon. Stir in remaining parsley and cumin. Cover and simmer for 30 minutes.