MC's Jailhouse Chilli
Discussion
I used a Black Sheep Riggwelter Ale in mine. Agreed on the cooking time too. Simmered it for two hours with the lid on, then two without, and it was still too liquid for me on Sunday night. Firmed up nicely in the fridge though and is perfect now.
Enjoying it in a wrap with some fresh chopped jalapenos and cheese as I type this....
Enjoying it in a wrap with some fresh chopped jalapenos and cheese as I type this....
This was delicious and got big thumbs up from quality control dept as well. I used 3 japalenos not 5 and less chilli powder as QCD doesn't like her food too spicy. For beer used Guinness as that was all I had - not bad but will try a dark ale next time. And less volume of beef stock as already discussed.
eastsider said:
This was delicious and got big thumbs up from quality control dept as well. I used 3 japalenos not 5 and less chilli powder as QCD doesn't like her food too spicy. For beer used Guinness as that was all I had - not bad but will try a dark ale next time. And less volume of beef stock as already discussed.
When I do it I tend to use about 2/3 of a bottle of beer and just add add a cube of beef stock, comes out great.zygalski said:
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Recently I've started substituting two of the red jalapenos for chipotle chillies. 2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Jailhouse being a Texan recipe, this is sacrilege, but they give the finished dish a slight hint of tobacco/chocolate which works well if you're also adding beans. (Sacrilege again.)
'Jailhouse' is a Texan recipe, hence it's 'meaty', with no beans used.
However I'm sure there are as many variations of 'chilli', as there are abuelitas (grannies) in Mexico, each claiming the original.
I've tried it with all meat, part meat, and all veg/beans. It all works with the spicing.
However I'm sure there are as many variations of 'chilli', as there are abuelitas (grannies) in Mexico, each claiming the original.
I've tried it with all meat, part meat, and all veg/beans. It all works with the spicing.
22s said:
skibum said:
Out of interest, what was the book that this recipe came from?
http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbook-Kenny-Miller/dp/1853752126/ref=cm_cr_pr_product_top/276-1753702-0304448Enjoy
Edited by SpydieNut on Saturday 23 July 08:12
SpydieNut said:
Just a heads up - I made this chilli again last weekend and it's superb, as always. Now as a result of this thread a few years ago I was lucky enough to nab a copy of the book on Amazon and it's one of my favourites. I've looked now and again over the years for a second copy to give to my sister, but no joy, until now. There were 2 used ones in good condition (at a reasonable price) on Amazon and so I've bought one - there's still one left, if anyone on here is still looking.
Enjoy
Done and done - there was a couple on there when I looked on Sat - but for just over a tenner for the one I saw in 'good' condition I am sure it will be well worth it!Enjoy
Edited by SpydieNut on Saturday 23 July 08:12
paolow said:
Done and done - there was a couple on there when I looked on Sat - but for just over a tenner for the one I saw in 'good' condition I am sure it will be well worth it!
Definitely - it's an awesome book. I also paid just over £10 incl postage and I think it's a bargain. Think there were 3-4 in total - all gone now . The used ones now start at £35.Enjoy it
And a huge thank you to M.C for showing this to us in the first place
The book is available elsewhere but it's a little pricey:
http://www.ebay.co.uk/itm/Kennys-Cajun-Creole-Cook...
http://www.ebay.co.uk/itm/Kennys-Cajun-Creole-Cook...
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