BRIAN'S CHILI

BRIAN'S CHILI image

Number Of Ingredients 15

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Ingredients

canned whole tomatoes (4 large cans cans plain)
1 1/2 lb steak (any nice cut)
1 1/2-2 lb ground beef
1-1 1/2 lb ground turkey
15 oz El Popular chorizo (we get it at the mexican store in danbury). This is optional, you could use any sausage, if you have links cut the cover off. If you dont want sausage
use a higher portion of the other meats.
4 large cans (32oz) of beans (we used 2 red kidney, 2 small red beans)
6 medium/large onions
8 peppers (mix and match green/yellow/red)
2-3 jalapenos or any hot pepper
chili powder
3-4 cloves of garlic plus garlic powder 2 TBs or so (or just use garlic powder to taste)
red wine
Franks Hot Sauce (this adds the "lingering flavor")
A few cans of tomato sauce.

Steps:

The night before cube the steak in 1/2 inch cubes place in a bag with chile powder and shake and put in the refridgerator overnight. Use cans of whole tomatoes and puree them. Add in 2 tomato cans of water and a cup or so of wine. Add a good amount of chile powder and pepper and bring to a simmer (will simmer for 1-2 hrs). If your just using garlic powder add it now. Brown the meat in oil and fresh garlic, sprinkle with chile powder and a little pepper for flavor (you dont need to cook it through but get the outside browned). (don't put in the sauce yet) and pour the juices in as well for all but the chorizo/sausage (discard the liquid from that). After 1-2 hours add the bowl of meat to the simmering tomato sauce. If there's not enough liquid add 50/50 portion of tomato sauce/water to cover.Let simmer 2-3 hours stirring occasionally. While simmering course chop the onions and peppers and mince the hot peppers. After 2-3 hours add the vegetables and drained beans to the chile (see note below), if you need additional liquid add 50/50 portions of tomato sauce/wine to cover. After about two hours skim off any oil, taste and season (more chile powder, garlic powder, oregano and salt). After another hour add about 1/4 cup of Franks hot sauce. Stir retaste and reseason. If your making it the day before take the pot of the heat and set it in a cool place. After another hour skim off any oil retaste, reseason. If its a bit thin mix flour(1/4 cup) and enough cold water to make paste, add a scoop of the chili to the paste,