Recipe - Northwest Class II Chili

Andrew's authentic recipe! [provisional recipe]

You will need

• 2 Medium yellow onions
• 1-1/2 Lb Good stew beef
• 1 Lb Clean white beef fat- raw
• 1 cup White wine, NOT tart
• 2 cups Pinto beans dry - will need to pre-soak overnight

• 10 cloves Garlic
• 1/3 cup Good Balsamic vinegar
• 2 Red Jalapeno peppers
• 1 Green Jalapeno pepper
• 1 Large can Santa Marizano whole peeled tomatoes
• 1/4 tsp Whole corriander seed
• 4 Tbsp Good Medium Chili Powder mix
• Salt & Pepper
• 1 can Campbells' Beef Broth
• 2 Tbsp (rounded) Dark brown sugar
• 1 can Whole kernel corn
• 12inch Satay pan
• 10inch Fry pan - oven proof
• 2 Tbsp Good olive oil
• 3 Tbsp Butter
• Cayenne Pepper powder to taste

Directions

This entry is a Work IN Progress, it will be completely posted by April 25


• Using a 12inch stainless pan heat:
• 2 Tbsp Olive oil
• 3 Tbsp Butter
• When it is HOT add 2 Diced onions, stir - reduce heat by half
• Allow onions to saute and lightly brown
• Add 2 Rounded Tbsp Dark Brown Sugar, stir

• 5 minutes later, Add Garlic, minced and stir

• 10 minutes after that, Add Balsamic vinegar, stir
• Seed and vein Jalapenos, mince mix together - Add Half to pan
• Keep on Medium heat 15 minutes, stirring lightly
• Open canned tomatos, Hand crush, Add to pan
• 10 Minutes later, Add Chili powder and Cayenne Powder and Ground Corriander seeds
• Turn Heat Down to Simmer, stir occasionaly

• Pour wine onto Beef, allow to marinate 15 minutes
• Dice the Beef Fat while meat marinates, put under hot Broiler in 10 fry pan until Brown and Crispy
• Remove meat from marinade and dry thoroughly with towel
• Turn Broiler Off, Set Oven to Bake At 300F, and immediately...
• Remove browned fat from broiler and add meat
• Put fry pan on High Heat and stir
• After meat is lightly browned, remove from heat, cover, put in oven for 5 minutes

• Put Heat on soaked beans (in soak water) to Boil

• Uncover meat in oven, put under the Broiler again, Keep turning, until Deeply Browned

• Sause qyad; Add 1 Can Beef Broth, Heat to Simmer
• Strain cooked beans, Add to Sauce

• In 8inch Satay Pan
• 2 Tbsp Butter, High Heat
• Add Can of Corn, Saute until lightly camelized, Add to Sauce

• Use a Slotted Spoon to transfer Hot Browned Meat from fat to sauce
• Stir meat in thoroughly
• Place sauce on Very Low Heat for an Hour, Stir every 10 minutes

• Remove from Heat
• Add remaining minced Jalapenos
• Cover and Place in Refrigerator overnight

  To Serve...

• On Very Low Heat, Warm for an Hour, Stirring Every Minutes
• Serve with Premium Saltines in Paper Bowls with Plastic Spoons