Chili

• Bio:

  Main ingredients
  - 3 lbs. boneless chuck roast, cubed into 1/2-3/4" cubes (save the trimmed fat, dice and add to bacon)
  - 1/4 lb. bacon, diced
  - 3 small or 1 huge white onion, diced
  - thick-sliced (not diced) garlic to taste
  - 3 medium ripe tomatoes, skinned, seeded, roughly chopped
  - 1 fresh pasilla chilie, fire-roasted, cleaned and diced
  - 6 or so fresh yellow chilies, fire-roasted, cleaned and seeded
  - fresh or bottled habanero chilies to taste, cleaned and finely diced (optional) >>>(WARNING - habaneros are the hottest chilie known to man - treat them with the respect they deserve! They are pure chemical warfare.)<<<
  - 1/2 6 oz. can chipolte chilies, diced W/ the adobo sauce they're packed in
  - 2 tsp. Mexican oregano
  - 1 tsp. whole toasted cumin seeds
  - 2 Tblsp. dark soy sauce
  - Spike seasoning
  - ground black pepper to taste
  - 1-15 oz. can beef broth
  - 1 bottle dark beer (stout, porter, dark bock or other dark beer, but nothing bitter)
  - Corn flour or masa
  - A handfull of fresh cilantro, chopped (not needed until served)
  -----
  
  Chili Powder Ingredients- 1 dried pasilla chili
  - dried Thai (very hot) or New Mexico (not as hot) chilis to taste
  - 1/2 tsp. Mexican oregano
  - 1/4 tsp. granulated garlic
  
  Get a 6-quart covered heavy pot, and set it aside. In a big iron skillet, cook the bejesus out of the bacon and beef fat to render the lard. Once cooked, remove the bacon & fat bits from the pan and put them to the pot, leaving the grease in the frying pan. Get the grease really hot, and add the cubed chuck to the pan in batches, sprinkling the meat liberally with Spike seasoning immediately, browning it fast and dark brown, then throwing it in the pot. When all the beef is browned, reduce the heat and throw the diced onions in the pan. Brown them for a few mintues, then add the diced roasted chilies (but not the chipoltes) and garlic. Once the onions are browned nicely, throw it all in the pot. DON'T RINSE THE FRYING PAN! Put the pan back on the heat until it just starts to smoke. Quickly pour in the entire bottle of beer, scraping the bottom of the pan with the spatula as it foams and boils to get everything sticking to the bottom mixed into the beer (chefs call this 'deglazing the pan'). Immediately pour the liquid into the pot, and add all the other ingredients as well, except the cilantro and corn flour/masa. Bring to a full boil, then cover and simmer for at least two hours. Add a little corn flour or masa at a time (a teaspoon at most per shot), stir in and wait a couple minutes to see how it thickens the chilli. Continue until satisfied with thickness. Remove from heat and refrigerate overnight. Pull the pot out of the fridge, skim the congealed grease off the top of the chilli pot and reheat. Serve with chopped fresh cilantro on top as garnish, and spicy ranch beans and cornbread, fresh sourdough or tortillas on the side.
  
  

ZUGZ Received and Given: (What's This?)

Received:		Given:
x 13	= 65ZUGZ	x 0	= 0ZUGZ
x 2,187	= 8,748ZUGZ	x 2,045	= 8,180ZUGZ
x 2	= 6ZUGZ	x 0	= 0ZUGZ
x 1	= 2ZUGZ	x 0	= 0ZUGZ
x 59	= 59ZUGZ	x 6	= 6ZUGZ

Total ZUGZ Received

8,880

Total ZUGZ Given

8,186

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Welcome Wagon	x 1	Killer of Comedy	x 0
Comedy Connoisseur	x 0	Viral Outbreak	x 0
Busted Cherry	x 1	Paparazzi	x 0
Open Mic Night	x 0	Master Challenger	x 0
Peanut Gallery	x 0	Fan Club	x 0
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Life Of The Party	x 0	Total Trophies	= 10

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