Big E's Famous Super Bo... Errr Big Game Chili

You've heard him recite this recipe on the radio, but if you weren't writing it all down while driving (which is dangerous, but you knew that already), he's graciously offered to share it here. 

BIG E'S WORLD FAMOUS SUPERBOWL CHILI  INGREDIENTS : 

• 2lb's stew beef, doesn't have to be prime or anything.  you'll be cooking it into shreds.

• 1 whole head of garlic

• 2 or 3 lbs of dry beans - pinto, kidney, pink kidneys, whatever.  pick your favorites, I'd just avoid black beans because they have a strong flavor on their own

• 2 large yellow or spanish onions

• 2 green bell peppers

• 2 red bell peppers

• 2 italian frying or cubanelle peppers (light green ones)

• optional - 3 carrots, 3 stalks of celery

• 1 28 oz. can of plain tomato puree

• 1 28 oz. can of plain whole peeled tomatoes (for both of these make sure they aren't seasoned, packed with basil etc.)

• 1 small can of tomato paste

• 2 or 3 dried chipotle peppers 2 or 3 dried Ancho peppers

• 2 or 3 dried Guajillo or Puya peppers(you can probably find these peppers in your supermarket in the section with the fresh peppers or order from penzeys.com, my favorite spice store)

• 1 or 2 fresh jalapeno peppers (if you like it hot)

• 1 habanero pepper (if you like it really hot!)

• salt (kosher is best)

• pepper

• ground cumin (a lot!)

• cayenne pepper• chili powder (however hot you like)

• 4 or 5 whole bay leaves.

• olive oil 

• 1 big giant friggin' pot with a cover. (if you don't have a big pot you can use two smaller ones but it doesn't work as well, or you can cut the recipe in half.  If you don't have a cover, use a clean plate, bottom side down[it matters, trust me]) 


This recipe doesn't take a hugely long time in terms of work but it cooks forever.  Do the steps as follows and remember that all measurements are approximate so don't worry about being exact!: 

Friday night:  Set the dry beans to soaking in cold water.  4 cups of water per pound of beans.  After it settles any beans floating to the top should be tossed.  Look for any small pebbles which can get in there sometimes too, rare but it happens.  Cover with a paper towel and leave on countertop. 

Saturday around noon: dump the beans into a colander and rinse.  leave to dry.  if you used the chili pot to soak them in rinse the pot out and dry.peel the entire head of garlic and cut the hard end of each clove.  Crack each clove with the flat of your knife but you don't have to chop it.  it will fall apart put the pot on the stove and turn the heat to medium high.  Toss in garlic and stew beef (rinse and dry beef).  Season with a good amount of salt and pepper but don't go crazy.  Tou can always add more later.  Stir occasionally until meat is browned on all sides.  Cover pot and reduce heat to medium low (if 1-10 scale use 3).  Let it stew for about an hour.  there should be a lot of good juice in the pot.while that's going clean and slice the bell peppers (get rid of as much white pith as you can) and the frying peppers removing all seeds.  Leave it thick since they will fall apart in cooking too quickly otherwise.  Slice the onions removing and discarding the inner core.  If you are using carrots and celery wash and slice those as well. 

Saturday around 1-1:30: Once the beef is done throw all the Veggies into the pot and stir.  Cover and let cook for about 15 minutes. Stir the pot and toss in as much of the beans as you can.  You want it to be fairly full but not to the top - yet.  Add the tomato puree and paste and stir.  Add the whole tomatoes and their juice.  With the edge of a wooden spoon "pop" each tomato.  You don't want to cut them up but if you leave them whole they won't break down which is what you want eventually.  Stir that in.  Time for spices!  Add a good handful (yes, use your hand!) of ground cumin.  Add about a tablespoon of cayenne and a tablespoon of chili powder.  Salt and pepper to taste.  Add the bay leaves and the whole chipotle peppers and stir it up!  Add any remaining beans if they'll fit.  DO NOT ADD THE JALAPENO OR HABANERO YET!

Cover and let simmer for about a half hour on low.  It should be very slowly bubbling.  If it's really popping turn the heat down.  If it's not even steaming turn the heat upa little. Stir it and taste.  Adjust spice to your taste. 

Saturday for the rest of the day: Every 45-60 minutes or so give it a stir.  If it's too liquid leave the lid off for a while.  If it's dry add a little water.  I like my chili thick but others like it a little more soupy. 

Saturday around 6p: the stew beef should start falling apart.  Stir it and start mashing the cubes a bit to help the process.  Every time you stir you should try to mash a little more of the beef. 

Saturday around 10p: Turn off the heat and let the whole thing cool down.  You need to let it sit for about 2-3 hours before you put it in the fridge or you will screw up your fridge so that's around 1am.  If you need to go to bed earlier then take it off the heat earlier 

Sunday around 1p: Put back on the stove on medium low.  Slice up jalapeno and/or habenero pepper and toss in and stir.  Remove the bay leaves as you can (always count how many you put in and make sure you get them back out.  They can do a number on your throat if you accidentally swallow one).  Once it's back up to bubbling turn heat to low just to keep it warm.  You're ready to go! 

Serve with shredded cheese, chopped onion, jarred jalapeno slices, black olives etc.  Whatever you like!  Enjoy! 


I almost forgot - after handling hot peppers, wash hands immediately!  Especially BEFORE going to the bathroom.  Made that mistake once...   Once!

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