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"Grinnin' Like a Butcher's Dog" Smokey BBQ Chili

Added Dec 1 2009 7:57PM

Ingredients

Chilli Peppers:
1 dried ancho pepper, seeded and stemmed
10-12 dried chilli pequin
2 dried chipotle peppers, seeded and stemmed
3 chipoltes in adobo sauce, diced fine

Meat:
3 lbs beef brisket, smoked (if oven cooked, add 1 tsp liquid smoke to mix), chopped into bite-sized pieces
2 lb ground beef, lean
1.5 lb ground pork, lean
1 lb smoked bacon, lean and streaky

Fixins':
3 medium sized onions, diced
3 TBSP chopped garlic
1/4 cup Worcestshire Sauce
1/4 cup hot sauce (Texas Pete or Tabasco)
4 cups good quality beef broth
2 beers (good drinkin' beer)
1 can mixed variety beans
2 cans button mushrooms
1 large (28 oz) can crushed tomatoes
1 can (15 oz) tomato sauce
Creme Fraiche for garnish, optional

Spices:
2 TBSP salt
4 TBSP ground cumin seed
4 TBSP quality chili powder
1 TBSP smoked paprika
1 TBSP ground oregano
1/2 cup brown sugar

Steps

In a saucepan, place dried chilli peppers and cover with 1 beer plus 6 oz of water. Simmer til soft.

Fry 1 lb bacon til crisp. Remove from pan and add ground beef and pork to the bacon fat (remove some if too fatty). When cooked through remove ground meat with slotted spoon. Reserve 2-3 TBSP of the fat, removing the rest, and sautee the onions until soft.

When onions are sweated and soft, add the chopped brisket, the reserved ground beef and pork as well as the crisp bacon.

To the meat/onion mixture add the beef broth.

Puree the rehydrated chillis, chipotles in adobo sauce and some of the beer/water in a blender. Add to the meat along with any remaining hot pepper beer/water mixture, as well as the 2nd beer and bring to a nice simmer.

Add in the garlic, Worcestshire Sauce and the hot sauce.

Simmer 20-30 minutes. In the meantime, combine the spices and brown sugar.

After simmering, add the spices, sugar, crushed tomatoes and tomato sauce. Stir to blend well. Return to a nice simmer for another 20 minutes or so. Taste and adjust seasonings/heat. Add the button mushrooms and drained/rinsed mixed beans and heat just long enough to cook the mushrooms through. The texture of the mushrooms is such that it acts as a 5th 'meat' in the chili.

Ladle chili into a wide bowl and top with a dollop of creme fraiche, if desired.