Soup
Two (or Three) Meat Chili
These are Alton Brown's recipes but I wanted to share them here since they pretty much rule.
Couple of my thoughts: Be sure to use dried chilis for the powder. It doesn't say that in his writing of the recipe and the first time I made this, mine came out like chili paste and wondered for months why Alton called it "powder." Now I know. We're not huge fans of lamb in this, so feel free to leave that out. Since I can't do peanut oil, I used canola oil since it has about the same heat tolerance. It doesn't taste like peanuts but it's the closest oil I could think of. Since I'm gluten-free, I can't do most beers either but I used Bard's Tale gluten free beer and it was pretty good IMHO I added a little more adobo sauce and chipotle chilis just because
The recipe
Two (or Three) Meat Chili
Ingredients
Instructions
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.