Kathy's beef & brat 3 alarm chili
Posted: September 17, 2008 3:42 pm
BEEF & BRAT 3 ALARM CHILI
(1st prize at the 2005 Isle of Iowa Parrothead Club & Linn County Blues Society annual chili challenge cook-off).
BY KATHY JOSEPH
+++++++++++++++++++++++++++++++++++++++++++
1 POUND BEEF TOP SIRLOIN STEAK, CUT ¾ INCH THICK
4 UNCOOKED BRATWURST LINKS
1 12-OUNCE BOTTLE GERMAN ALE OR BEER
1 TABLESPOON OLD BAY SEASONING
1 TEASPOON WHOLE BLACK PEPPERCORNS
1 LARGE ONION, CHOPPED
1 MEDIUM GREEN SWEET PEPPER, CHOPPED
1 OR 2 JALAPENO CHILE PEPPERS, SEEDED AND CHOPPED
½ OR 1 HABANERO CHILE PEPPER, SEEDED AND CHOPPED
1 OR 2 CLOVES GARLIC, MINCED
1 TABLESPOON OLIVE OIL OR COOKING OIL
1 15 ½ OUNCE CAN MEXICAN-STYLE CHILI BEANS
1 15 OUNCE CAN BLACK BEANS, RINSED AND DRAINED
1 15 OUNCE CAN TOMATO SAUCE
1 14 ½ OUNCE CAN DICED TOMATOES
1 TABLESPOON CHILI POWDER
½ TEASPOON CHIPOTLE CHILE PEPPER
½ TEASPOON ANCHO CHILE PEPPER
½ OR 1 TEASPOON SEA SALT
1 TABLESPOON PACKED BROWN SUGAR
½ OR 1 TEASPOON OLD BAY SEASONING
¼ TEASPOON GROUND BLACK PEPPER
½ OR 1 CUP TOMATO JUICE
CHILI TOPPINGS, SUCH AS SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR DAIRY SOUR CREAM
1. CUT STEAK INTO ¼-INCH THICK PIECES. IN A 4-6 QUART DUTCH OVEN, ADD STEAK, BRATWURST, ALE, THE 1 TABLESPOON OLD BAY SEASONING, AND PEPPERCORNS. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 30 MINUTES. TO STRAIN MEAT MIXTURE, SET COLANDER OR SIEVE IN SINK, CAREFULLY POUR MIXTURE INTO THE COLANDER. DISCARD COOKING LIQUID AND PEPPERCORNS. COOL SLIGHTLY, CUT BRATWURST INTO BITE-SIZE PIECES.
2. IN THE SAME DUTCH OVEN, COOK AND STIR ONION, SWEET PEPPER, JALAPENO PEPPER, HABANERO PEPPER, AND GARLIC IN HOT OIL UNTIL ONION IS TENDER. STIR STEAK AND BRATWURST PIECES INTO ONION MIXTURE. ADD UNDRAINED CHILI BEANS, BLACK BEANS, TOMATO SAUCE, UNDRAINED TOMATOES, CHILI POWDER, BROWN SUGAR, THE ½ OR 1 TEASPOON OLD BAY SEASONING AND BLACK PEPPER. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 1 HOUR, STIRRING OCCASIONALLY. ADD ENOUGH TOMATO JUICE THE LAST 30 MINUTES OF COOKING UNTIL CHILI IS AT DESIRED CONSISTENCY.
3. SERVE TOPPED WITH SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR SOUR CREAM.
MAKES 6 SERVINGS.
(1st prize at the 2005 Isle of Iowa Parrothead Club & Linn County Blues Society annual chili challenge cook-off).
BY KATHY JOSEPH
+++++++++++++++++++++++++++++++++++++++++++
1 POUND BEEF TOP SIRLOIN STEAK, CUT ¾ INCH THICK
4 UNCOOKED BRATWURST LINKS
1 12-OUNCE BOTTLE GERMAN ALE OR BEER
1 TABLESPOON OLD BAY SEASONING
1 TEASPOON WHOLE BLACK PEPPERCORNS
1 LARGE ONION, CHOPPED
1 MEDIUM GREEN SWEET PEPPER, CHOPPED
1 OR 2 JALAPENO CHILE PEPPERS, SEEDED AND CHOPPED
½ OR 1 HABANERO CHILE PEPPER, SEEDED AND CHOPPED
1 OR 2 CLOVES GARLIC, MINCED
1 TABLESPOON OLIVE OIL OR COOKING OIL
1 15 ½ OUNCE CAN MEXICAN-STYLE CHILI BEANS
1 15 OUNCE CAN BLACK BEANS, RINSED AND DRAINED
1 15 OUNCE CAN TOMATO SAUCE
1 14 ½ OUNCE CAN DICED TOMATOES
1 TABLESPOON CHILI POWDER
½ TEASPOON CHIPOTLE CHILE PEPPER
½ TEASPOON ANCHO CHILE PEPPER
½ OR 1 TEASPOON SEA SALT
1 TABLESPOON PACKED BROWN SUGAR
½ OR 1 TEASPOON OLD BAY SEASONING
¼ TEASPOON GROUND BLACK PEPPER
½ OR 1 CUP TOMATO JUICE
CHILI TOPPINGS, SUCH AS SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR DAIRY SOUR CREAM
1. CUT STEAK INTO ¼-INCH THICK PIECES. IN A 4-6 QUART DUTCH OVEN, ADD STEAK, BRATWURST, ALE, THE 1 TABLESPOON OLD BAY SEASONING, AND PEPPERCORNS. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 30 MINUTES. TO STRAIN MEAT MIXTURE, SET COLANDER OR SIEVE IN SINK, CAREFULLY POUR MIXTURE INTO THE COLANDER. DISCARD COOKING LIQUID AND PEPPERCORNS. COOL SLIGHTLY, CUT BRATWURST INTO BITE-SIZE PIECES.
2. IN THE SAME DUTCH OVEN, COOK AND STIR ONION, SWEET PEPPER, JALAPENO PEPPER, HABANERO PEPPER, AND GARLIC IN HOT OIL UNTIL ONION IS TENDER. STIR STEAK AND BRATWURST PIECES INTO ONION MIXTURE. ADD UNDRAINED CHILI BEANS, BLACK BEANS, TOMATO SAUCE, UNDRAINED TOMATOES, CHILI POWDER, BROWN SUGAR, THE ½ OR 1 TEASPOON OLD BAY SEASONING AND BLACK PEPPER. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED FOR 1 HOUR, STIRRING OCCASIONALLY. ADD ENOUGH TOMATO JUICE THE LAST 30 MINUTES OF COOKING UNTIL CHILI IS AT DESIRED CONSISTENCY.
3. SERVE TOPPED WITH SHREDDED CHEDDAR CHEESE, CHOPPED ONION, SNIPPED CILANTRO, PICKLED PEPPERS, BOTTLED HOT PEPPER SAUCE, CORN CHIPS, AND/OR SOUR CREAM.
MAKES 6 SERVINGS.
