Monday, July 12, 2010

Brian's Old Smokey Chili

My nephew Brian is know for this special chili recipe

¼ Cup Olive oil
½ onion, chopped (chunky)
2 cloves garlic, minced
3 T chili powder
1t paprika
1T cumin
1 can garbanzo beans, drained
1 can chopped tomatoes with mild green chilies
1 can black beans
1 can red beans, drained
 ¼ cup corn meal
2 cans green chilies
1/3 cup brown sugar
1 pound ground turkey
1½ t liquid smoke
4 or 5 rings jalapenos rings
¼ cup vinegar
1 large chunk roasted red pepper

Start by drizzling one “ring” of oil around the bottom of the pot.
Add the garlic (fresh from the press) and onions. Let them sauté while you drain the garbanzo beans. Stir occasionally. After draining the garbanzos, add in the ground turkey with the onions and garlic. Let it cook and absorb the flavor.

As they sauté, mash the garbanzo the beans on a plate or cutting board until they are a thick paste. Finely chop the jalapeños and carefully mix into the garbanzo paste with the masher. Pour just a smidgen of the jalapeño pickle juice into the meat and onion mix.

Dump in the garbanzo/jalapeno paste and mix thoroughly until the mix is uniform. Turn down the heat, because the chili is very thick. Stir in the chili powder, the cumin, and the paprika. Next, dump in the tomatoes. This will add more liquid to the chili, so you can turn the heat back up. Let the chili simmer for a minute or two. Then mix in the black beans, juice and all. Once they are mixed in, drain the kidney beans and add them in.
Let it simmer for another minute, and then add both cans of green chilies.

Let it simmer some more. Once the juice comes to the top, plop in the brown sugar (lightly packed) next add a little less than ¼ cup cornmeal.

Next, add the vinegar, ¼ cup. Add the remaining oil. After that, add in the 1 and ½ teaspoon of liquid smoke. Let it simmer for a minute again, and then add the finishing touch, the roasted red pepper. Chop it up into small squares.

You are done with the ingredients. Now let it cook until it begins to smell really good (It should already smell good, but after it cooks for a little, A delicious smell almost like barbeque will become more prominent.) This is when you know it is ready to eat.

Extra tips:
- using a rimmed plate is best for mashing the garbanzos, as they won’t spill.
- make sure to mix the jalapenos really well, you don’t want any clumps.
- be sure to get all the green chilies, they really make the chili

-Do not be afraid of the jalapeños, there are so many other ingredients that the chili does not get too spicy.

-Same thing for the chili powder (It looks like a lot.)

-Use a large pot, the last time I made the chili was a double recipe, and I cannot remember if the normal recipe will fit in a small pot.

-Feel free to modify (improve) the chili. I am always happy to have better chili. In fact, I think the next time I make it I will try adding some Texas Pete. I would suggest trying the chili normally before you make many changes, so you can tell me what you think about it. (Please do)
Happy chili making!