Tomorrow is the big day! Hopefully you are in the home stretch of prepping for Christmas festivities and can start taking time to enjoy the holiday. Here’s our last installment of holiday recipe traditions brought to you by some of the Hill’s resident chefs. I’d like to thank all the contributors to this week’s series (and to Nichole for helping me pull them together).
Today’s recipe for chili and mad-cap memories come from Teddy Folkman of Granville Moore’s. Enjoy and happy holidays!
Teddy: It is Christmas break 1996 and I am in my 3rd year at James Madison University. Four feet of snow was predicted. It was about 10:00 a.m. in Harrisonburg, Virgina and the snow had just began to fall making the isolated townhouse complex I was living in look rather cold and uninviting. The phone rang. “Hello?” I said. “Hey. I’m leaving early to beat the snow. I’ll be there in two hours and we are going to need help.” It was one of my roommates, JJ. Now I need to tell you, I was always a little scared of JJ. Not in a “fear my life” way but in a more “you don’t want to see me when I am angry” way. Worrying about what this all meant, I jumped up at his call for help. “What’s wrong?” I said with a slight quiver in my voice. “Just be ready with some people when I get there. See you when I get there Butta.” (Long story, maybe another time). I quickly called my roommate Pat down from the second floor and told him of the phone call. I put down my Milwaukee’s Best beer and closed the pizza box from which I was eating my breakfast. Yes, I was having a beer. I started dialing. Pat started dialing. It was now noon on that Thursday and only a handful of people were in town. Most were still home with mom and dad faking like they are angels at school and the tattoo was just temporary.
It was like a scene from an 80’s action TV show. We called in our team. By the time JJ arrived we had rounded up 6 guys, 2 girls and 1 pit bull named “Sandy.” Was it enough?
As we rush out to greet JJ and see if he is okay, he points to the bed of his ‘89 White Ford Pickup. A huge cooler and a stock pot the size of a trash can. A meat truck broke down in front of his house and the guy wound up selling JJ’s family a whole lot of meat for next to nothing. Sirloin, ground beef, NY strips…you name it, it was there. With the largest grin on his face, he proudly exclaimed “We are making chili and drinking beer because there is going to be four feet of snow on the ground and nothing to do.” “Um, problem JJ”, I spoke, “We don’t have all of the ingredients for chili.” JJ had a look in his eye only described as pure madness as he stared at the sled Pat and I had bought just yesterday. “I brought some ingredients with me and I know how we can get the rest of them. And all the Milwaukee’s Best they have.” he said.
So, with the new sled attached to my back JJ, Pat, Angela, Hijar, Patterson, the dog and the rest of the motley crew proceeded to trek one mile each way to buy beer and all the necessary ingredients for a huge batch of JJ’s chili. Over the course of the next 48 hours one more daring soul stopped in and the “Steakheads” were born as 9 of us finished 13 cases of beer and all that chili. I loved college. This recipe for chili isn’t even close to the one I just spoke of. The chili wasn’t that good. Like I said, I was a little scared of JJ.
5 lbs. ground beef (80/20)
1 lb. beef sirloin, (small dice)
3 each large white onion (diced)
20 each garlic cloves, sliced
5 each serrano peppers, sliced
4 each chipotle peppers
3 each cinnamon sticks
1/2 lb. butter
32 oz rich, malty stout (Schlafly Coffee Stout)
6-16oz cans san marzano tomatoes (chopped in paste)
½ cup dark chili powder
1/8 cup toasted cumin seeds, ground
2 each dried guajillo chili (toasted and crushed)
1/8 cup toasted coriander seeds, ground
¼ cup cajun seasoning
In a small stock pot combine butter, onion, garlic, serrano peppers, cinnamon sticks on low heat.
Simmer for about 30 minutes, infusing the butter with those wonderful flavors, turning the vegetables translucent, and clarifying the butter in the process.
Add the ground beef and sirloin, adjust flame to medium and cook for about five minutes to get a little caramelization of the meat.
Break up the meat. Reduce heat and cover and let cook for 10 minutes.
Remove cover and stir, continuing to break up the meat.
Repeat this process about 3 or 4 more times over the next 30 minutes.
Turn up the heat to medium and add in the stout.
Reduce for about 5 minutes.
Add in all chili and spices and stir.
Add in tomatoes.
Return to a slow simmer and cook, stirring every 15 minutes for about 2-3 hours.
Season with salt and pepper.
Garnish with chive crème fraiche and cinnamon stick.
By Jon Penndorf No Comments Views