Editor’s Note: I am often asked for my chili recipe so here it is (for something completely different. As the cold comes, enjoy.
Matt’s Scotch-Irish Chili:
3 Bell Peppers chopped (I prefer one bell, 1 yellow, 1 red for color)*
3 Onions diced
Jalapenos (as many as desired for desired level of heat) diced*
Seasonal peppers diced (as many as desired for desired level of heat)*
1 Habanero pepper diced* +
1 package fresh mushrooms chopped (I prefer steak mushrooms)
1 Can Red Beans
1 Can Dark Beans
1 Can Black Beans
1 Can Chili Beans
1 Can Roasted Tomatoes
1 Can Tomato Sauce
1 Can Tomato Paste
1 Package Shredded Monterey Jack Cheese
1 Lb. Meat and 1 Lb. Steak strips
1 Package Hebrew National Franks
1 Package Sour Cream
1 Can Dr. Pepper
2 Bottles Guinness Extra Stout
2 Shots Jack Daniels Whiskey
Spices (to taste):
Mix liberally (heavier on Cumin and Chili Powder): Cumin, Chili Powder, Ginger, Lemon Pepper, Garlic Salt, Vanilla, Cinnamon
Day Before Service:
* Cut up peppers and 2 onions; soak in a bottle of Guinness overnight.
* Soak meat overnight in Jack Daniels BBQ sauce.
* Create Roux: Combine 1 bottle of Guinness, can of Dr. Pepper, 2 shots of Jack Daniels, cup of flour, and two cups of water in container, heat to boiling, simmer for an hour, and let sit overnight.
Approximately 8 to 12 hours before service:
* Strain all liquids from beans, and tomatoes and place in pot. Add spices. Simmer in pot for roughly 30 minutes.
* While simmering are Brown meat on unit. Salt and pepper the meat. Cook in butter.
* Also sweat and caramelize the onions and peppers over medium heat. I cook in a little EVO with some cinnamon as the caramelizing element.
* Add meat and onions to roux and simmer together.
*Once the roux and beans mixtures have reached a boil, add together in the pot.
* Set Crock Pot to alternating heat. The longer the pot goes the softer the ingredients become. I prefer cooking until the bell peppers have disappeared into the mixture, but not so long that the peppers and onion are gone.
* As Chili cooks it will create more and more liquid. I try to strain off excess liquid as I go, and seasoning as needed.
* The optimum taste will be sweet upon first tasting, and will have a bitter backend with a touch of heat on the tongue. The key is optimizing the sweet without overpowering the bitterness of the beans. Remember sweet and spicy……
Service (there are a variety of ways to serve, here is the full kit containing 5 levels):
- 15 minutes before service,
- Cook a handful or two of spaghetti noodles.
- Likewise take remaining onion, dice finely, and set in a serving dish.
- Pull Cheese out of freezer, and place in serving dish.
- If meat not put inside chili an additional option comes into play now, take Hebrew National Franks, boil, and chop up.
- For service the full monty would look like this:
Bottom Layer: Noodles (if not a noodle fan, fritos are also a great base layer)
Next Layer: Chopped Franks
Next Layer: Huge heaping portion of Chili
Next Layer: Handful of Monterey Jack Cheese (preferably melting on chili)
Next Layer (optional): Sour Cream (optional- I am not a fan but some are)
Last Layer: Uncooked diced onion and jalapenos.
To complete the evening I prefer a nice, crisp IPA: Good People IPA is a local Birmingham favorite. The Stone IPA is best. Or keep it Scotch-Irish and go with a Bourbon Beer or Cask Ale (Kentucky Bourbon Ale is A-Ok).
For Dessert: I go with a nice stout. I prefer Rogue’s Double Chocolate Stout.
* I prefer to remove all the seeds (they do provide most of the heat but also are the leading cause of heartburn and indigestion)
+ Habanero is very spicy….. Wear gloves when chopping. You do not want to accidentally touch your nose or eye with Habanero juice on them.