(i created a "chili" label for all of my chili recipe testings)
Yesterday's recipe:1/2 lb spicy pork sausage
1/2 lb steak, cubed
1 red pepper
2 red onions
6 garlic cloves
few pinches of cumin
handful of ancho chili powder
1 bottle of beer
1/2 can red beans
1 can of black beans
2 habernero peppers (from my garden), whole
1 16 oz can of fire-roasted diced tomatos
2 tablespoons brown sugar
12 oz chicken stock
Thoughts:
I like the recipe. Nice heat, putting the habernero's in whole seems to give it good heat without over powering. And I don't have to chop them up, which my contact lenses appreciate later in the evening.
I think I want to try and chop the meat a little smaller, such that the meet chunks are about the same size as the red beans, maybe slightly larger, but not much. I think this would give the chili a nice consistent look/feel.
As always, I add the black bean immediately before serving. This provide the Chili with good texture. Overall, the cooking time for this chili was good, about 2 hours. I judge the best time to cook the chili by the doneness of the meat. Too much cooking, and the meat has nothing left; not enough, the meat is still not tender enough.
I don't like the look of the red pepper. I'll go back to using a green one next time.
