I need to find a caterer/restaurant to make some chili for a fundraiser/chili cook-off I am participating in in May. I am looking for the best darn bowl of chili you have ever eaten in a restaurant or from a caterer.
Here’s a good starting point. I’m not familiar with the restaurants in your area. So, here’s a recipe that any half-way decent cook can make. This one will win prizes for its authenticity. Once you’ve had a tomatoless chili, others just aren’t the same.
Chili De Guaillo
Red Chili with Pork
[sup](Very authentic ancient chili con carne)[/sup]
Preparation time: 2-3 Hours
Serves: 3-6 people
Ingredients:
2-3 Lbs. Pork shoulder (cut into 3/4" cubes)
3-6 Dried Red Chiles (New Mexican Red or Guaillo)
2-4 Large white onions (do not use red onions)
4-8 Cloves garlic (or more)
1 Qt. Chicken broth
½ Cup vegetable oil
Powdered cumin
Salt and pepper
Preparation:
Preheat 2-3 Qt. cookpot w/ ~½ the oil. Coarsely chop the onions and sweat them until translucent. Add coarsely chopped garlic when the onions are finished (do not brown garlic). Add cubed meat to onion/garlic mixture and cook the meat without browning the onions. Add stock, bring to a low simmer for ~45 minutes until meat is almost tender.
In a separate pan heat the remaining oil. Remove the stems and slit open the dried chile pods to remove all seeds and ribs. Flatten the pods and place in the heated oil. Cook the pods over low heat until soft (turning occasionally). Remove pods and drain on paper towels. Reserve the oil from the frying pan.
Separate the meat out of the broth mixture. Pour the onion, garlic and broth mixture into a bowl. Add the pan fried chile pods to the bowl and puree until smooth using a hand blender or work the mixture in a food blender. Strain the pureed mix with a fine sieve to remove all skin fragments and seeds. Use a spoon to scrape the liquid through the mesh.
Sear cubed meat in a skillet with the reserved oil from the pods. Return pureed mix to the cook pot and bring to a very low simmer. Reduce to thicken if necessary. Add the seared meat to the pureed mix. Add spices and season to taste. Simmer slowly until tender. Do not boil the chili and stir occasionally
Note: Do not add beans or tomato products to this or it will not have the same authentic character. Serve over Spanish rice or with flour tortillas. I usually make this with beef due to preference but pork is the original ingredient. This is one of the most authentic Mexican recipes that I know.
Can’t go wrong with Famous Tommy’s
Of course, its better when its sauced over a big gorgeous cheeseburger, but I digress
I hope you’re talking about Long Beach, California. If you are, I could possibly offer my services, or help you with getting volunteers (it’s amazing how many culinary students would be willing to help out).
I haven’t had a really good bowl of chili in this area, but I betcha I could make some. ::eyeing Zenster’s recipe::