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my version of the Jailhouse Chilli from this Pistonheads thread https://www.pistonheads.com/gassing/topic.asp?h=0&f=192&t=1286679
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
1 tsp chili powder
2 red jalapeños, finely chopped
2 Ancho whole dried chillies
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs cinnamon
1 tbs turmeric
500ml dark beer
beef stock to cover once in slow cooker
1 x 400g cans chopped tomatoes
2 tsp garlic salt
Best done in a slow cooker
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne, cinnamon and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the pot.
Add the tomatoes, the beer and the second half of the cumin, oregano, cayenne, cinnamon and turmeric to the casserole.
Chop the Ancho chillies up and add to the pot (you can soak them in hot water first to make them easier to cut)
Add enough beef stock to cover everything in the slow cooker pot.
Start slow cooker on high for 2 hours, the turn down to low for at least 5 hours.
Check the chilli heat after and add more if needed.
If you can cook it the day before and then put it in the fridge overnight, it matures somehow and tastes even better.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
1 tsp chili powder
2 red jalapeños, finely chopped
2 Ancho whole dried chillies
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs cinnamon
1 tbs turmeric
500ml dark beer
beef stock to cover once in slow cooker
1 x 400g cans chopped tomatoes
2 tsp garlic salt
Best done in a slow cooker
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne, cinnamon and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the pot.
Add the tomatoes, the beer and the second half of the cumin, oregano, cayenne, cinnamon and turmeric to the casserole.
Chop the Ancho chillies up and add to the pot (you can soak them in hot water first to make them easier to cut)
Add enough beef stock to cover everything in the slow cooker pot.
Start slow cooker on high for 2 hours, the turn down to low for at least 5 hours.
Check the chilli heat after and add more if needed.
If you can cook it the day before and then put it in the fridge overnight, it matures somehow and tastes even better.
