Pete Cash
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Thought I might add my own chili recipe in case anyone is interested.
Get a good cut of meat. I use brisket and cut it up into 3cm sized cubes. Get a sausage or two like chorizo and cut it into slices.
Dice an onion and slice up a couple of capsicums (or just one big one) and put into a bowl. Add to the bowl a tsp of ground cumin, a tbsp of chili flakes or a tsp if the chili flakes you are using are excessively hot, a couple of cloves of finely chopped garlic and a tsp of paprika
Now get some dried chipolte (like this http://www.herbies.com.au/shop/product.php?productid=123&cat=3&page=3 ) and cut them up with scissors. I suggest taking out the seeds but its your call. seeds will make it hotter. Put them in a little bowl and add boiling water. Let sit.
Now heat the f**k out of the a good few tbsp of oil you want it hot. Brown off the meat in batches and leave to the side. Make sure you get some good chorizo fat in the oil
Drop the temp of the pot and add the bowl of onion, capsicum and spices. Cook for about 5 minutes to sweat the onions and get the spices going. Give it a stir every now and then. Make sure the pot isn't so hot as to burn the spices.
While this is going on its time to prep the sauce. I use the following a can of diced tomatoes, about 300mls of beef stock and about 300ml of dark beer (or any beer really. I find a malty dark beer works better. Hoppy beers like an IPA will make it too bitter imo. THe chilli will already be quite bitter). Add all of that to the pot along with a few bits of dark chocolate to taste and the chipolte chillies and the water its been sitting in. Throw the meat back in and bring to boil.
Turn the heat back and let it sit for hours. Now it normally takes about 3 to 4 hours imo for the brisket to get to the point you want it to. You can tell because it will fall to bits. Pull it out and pull it apart with some forks. Add it back to the mixture and add a can of kidney beans. Let it sit on low for about 30 minutes.
Serve with sour cream and rice.
Its pretty hot.
Obviously use whatever meat you like. If you use mince it will take a lot less time. Can add more chillies or less. Season to taste with salt. That kind of thing. Its a little more complicated than the above but with chilli i find i get back what I put in so to speak.
