Chili Stew

Preparation time: All phreakin' day, sunup to sundown.

*NOTE 1: This recipe is based on a classic recipe for Green Chili Stew, however the dish comes out red in color, and is decidedly not a traditional Green Chili Stew.

*NOTE 2: To be strictly traditional you should make your own chicken stock as detailed below. In reality, that's a time consuming process; let your conscience be your guide...

BASIC INGREDIENTS:

• 3 Lbs. boneless meat - pork, chicken, beef, lamb, elk, deer, moose, buffalo, whatever; Dice into whatever size you like. I use about 1/2" dice for bite-sized chunks of meat. *Just a quick note, the meat should be VERY lean.
• 3/4 cup peanut oil (doesn't burn under high Temps.)
• 7-10 Anaheim chilies, roasted, peeled, seeded, de-veined and diced - Cut a slit in the peppers to prevent popping/exploding. Place under the broiler, or on a grill, turning until darkened and the skin is peeling, about 1/2 an hour. When browned, place the peppers in a paper grocery bag for 15 minutes to 1/2 an hour to sweat. Peel the peppers under running water, REMOVE ALL THE SEEDS AND VEINS, rinse, then dice. (If you don't de-seed and de-vein carefully, your chili may be too hot to eat - rinsing the seeded and de-veined chilies also reduces the heat.)
  Time saving, but sinful shortcut: Use two 12 Oz. cans of Ortega roasted green chilies. Going this route has the unintended yet beneficial result of guaranteeing your chili won't be too hot, while saving you time and effort at a grill or broiling the chilies.

• Chicken Stock: 64 Oz. (2 quarts) (You should make your own stock according to these instructions; boxed organic broth might save you a few hours here.) Cut the meat off a couple of pounds of bone-in chicken. Roast the bones for an hour at 375º until they're brown. Add some veggies to the roasted bones - celery, onions and carrots, you can throw in onion skins for a nice, dark stock - then cover all with 2 1/2 quarts of water and bring to boil. Reduce heat and simmer uncovered for an hour. Remove veggies and season broth with Kosher salt and pepper. Chill for 1/2 an hour and remove any fat from top of stock.
• 5 stalks celery, chopped
• 5 - 6 Med. or Roma tomatoes, peeled and diced
• Tomatillos, husked, washed and diced (10 for a large pot)
• Onions, chopped (2 for a large pot)
• Corn, fresh off the cob or frozen - Trader Joe's has grilled corn kernels. Alternatively, I've been using hominy lately - be sure to rinse the hominy before adding to the pot otherwise you get a unpleasant alkaline taste to the chili.
• 4 (or more) cloves garlic, finely diced or crushed
• Carroll Shelby's Chili Fixings (just the chili powder mix - excellent mixture. Use the cayenne pepper if you're brave.)
• Small amount of La Palma enchilada or chili sauce - 4 to 6 Oz.
• 1/2 cup Masa, (corn flour), dissolved in cold water to make a pourable paste, (a slurry).
• Cilantro, parsley and limes for garnish
• Whole wheat tortillas

OPTIONAL INGREDIENTS:

• Toasted pine nuts
• Hominy instead of corn - rinse well before adding to pot
• Potatoes
• Any type of squash
• Anasazi beans
• Great Basin Sage, Artemesia tridentata

INSTRUCTIONS:

Roast and dice the chilies, place in pot.

Sear the diced meat in 1/4 cup peanut oil, doing so in 3 batches. Use a large, preferably cast iron skillet that is SCREAMING HOT so that the meat will sear and brown quickly. As soon as the outside of the meat is dark brown and most fat has rendered down, remove it from the pan to the soup pot in which you're going to make the chili. Add another 1/4 cup oil and the next third of the meat and repeat the process. You want a lot of brown stuff to stick and build up in the bottom of the skillet - the more the better.

Deglaze the skillet used for cooking meat -- use wine, sherry, or chicken broth; reduce slightly and add to the pot.

Add all of the vegetables to the pot.

Pour in the chicken stock.  Make sure that the stock covers all the ingredients.  If it doesn't, use more stock, or top off with red wine or beer.

Add Carroll Shelby's chili powder -- use the whole packet.

Add the La Palma enchilada or chili sauce.

Bring entire pot to a boil, then cover and simmer slowly for at least 1.5 hours.  Ideally the pot should simmer 6 or 7 hours - the more time simmering the more subtle the flavor blend and the more tender the meat. Stir frequently while simmering to avoid sticking to the bottom of the pot.

About 1/2 hour before serving, stir masa and water mixture into pot. Stir briskly while adding to avoid lumps. Continue to simmer the chili. Lately I've taken to creating a light roux by mixing even portions of masa and olive oil, then stirring constantly in a saute pan until the flour is lightly browned. Add the roux to the pot and mix thoroughly. If the stew doesn't thicken enough, then add the slurry as described above.

Serve in bowls with tortillas and butter and lime on the side, garnish with cilantro/parsley. Accompany with margaritas, tequila shots, Mexican beer (Bohemia or Negro Modelo are my first choices), and a big pitcher of water or lemonade with lots of ice.