Brian Urlacher hot-as-can-be chili (AKA Heaven on Seven Bear-down chili)
MAKES 8 TO 10 SERVINGS
6 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch cubes
1/4 pounds pork stew meat, cut into 3/4-inch cubes
2 pounds lean ground beef
2 cups diced yellow onion
1/4 cup seeded, diced jalapeno (4-6)
2 tablespoons roasted garlic, pureed
3 cups water
12 ounces beer
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon adobo sauce
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2½ teaspoons kosher salt
1/4 teaspoon ground ancho chile powder
1/4 teaspoon ground guajillo chile powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
Pico de gallo salsa for garnish
Heat a large (7-quart) Dutch oven (preferably enameled cast iron) over high heat until very hot, at least 5 minutes. Add 3 tablespoons vegetable oil. When the oil is hot (but not smoking), add the beef stew meat and brown on all sides for 3 to 4 minutes, stirring frequently. Using a slotted spoon, transfer the meat to a large bowl; drain fat. Add 2 tablespoons oil to pan; brown pork for 3 to 4 minutes. With a slotted spoon, transfer pork to bowl holding beef; drain fat. Brown ground beef (about 5 minutes); drain fat. Transfer to bowl holding other meat. Add onion, jalapeno and garlic puree to pan; saute 5 minutes. Add remaining ingredients through red pepper flakes and return meat to pan. Bring to boil over high heat and simmer, uncovered for 10 minutes. Cover, reduce heat to low and simmer for 1?206-140? to 1½ hours. Serve bowls of chili topped with small portion of salsa.
Note: If beans are desired, add drained kidney, black or pinto beans near the end of cooking or offer them, heated, as an addition. To reheat refrigerated chili, thin with a little stock or water.
Chef Jimmy Bannos of Heaven on Seven
Nutrition facts per serving: 835 calories, 59 g fat, 20 g saturated fat, 209 mg cholesterol, 9 g carbohydrates, 59 g protein, 1197 mg sodium, 2 g fiber
