Dom’s infamous chili for the criminally insane
Dom’s chili for the criminally insane
the recipe is fairly straightforward and seems a bit nuts but if you’ve eaten it you know it works. It does, however, literally take all day to make & is best the next day so here we go.
By the way i only know how to make this in feeding an army scale but as much effort as it takes you might as well, besides it freezes well.
3 lbs ground beef -preferably chuck (stew meat cut small will work as well)
3 lbs ground pork
3 onions (whatever your onion preference) cut very small
2 ounces salt pork (or hog jowl bacon, or fatback) left in a large slab as it will be fished out when the dish is about to be served
several tablespoons of pre minced garlic from the jar (I’m lazy) or one head or so of fresh garlic.
4 carrots diced to infinitesimal bits
2 bell peppers chopped
3 pieces of kombucha crumbled into small pieces
5 fresh tomatoes
3 diced jalapeños
4 sirachi chilies
any other peppers in season
a big big handful of fresh or frozen basil
1 can pinto beans
1 can black eyed peas
1can black beans
1 package frozen shelled enadame
1can tomato soup
refill said can with bloody marry mix (V8 & a heft splash of Worcestershire sauce will do in a pinch)
1 can chicken stock
1 can tomato paste
(all spice amounts approximate i cook to taste and frankly use about 5 times as much as you would think made sense but that’ how i roll)
2 tablespoons cumin
2 tablespoons mrs. dash
2 tablespoons paprika
one dash curry powder
2 tablespoons chili powder
1 standard chocolate bar (no really)
4 ounces bourbon
½ a bottle of red wine
3 ounces of dark molasses (honey will work in a pinch)
4 tablespoons of olive oil.
Soy sauce to taste
first take 2 large stock pots and add olive oil and one half of the salt pork (or equivalent) and the carrots first to both pots and begin to simmer at low heat as they will take the longest to cook.
after a few minutes add the onions, peppers/chilies and a good couple of tablespoons each of the minced garlic to both.
Once the vegetables have sweated add the beef to one pot and pork to the other, browning them; adding some if the dried spices .
Once the meat is browned marry the 2 pots and add the liquid ingredients (e.g. Soup, stock, bloody Mary mix, paste, bourbon, beer wine, beans etc.)
allow it to simmer a while then add the diced tomatoes and some more garlic and some fresh basil cut into a chiffonade.
then its simply a matter of simmering very slowly while stirring very often and tasting & adjusting as you go until the chili thickens.
The molasses is the final ingredient added as it will help control the saltiness and ad a subtle smokiness to the dish.
If you want a starchy chili add raw rice cous cous or pasta and allow it to cook in the bot and absorb the flavors.
You really have to