October 29, 2015 at 10:07 pm #6161Peggy FilipponeKeymaster
Wick Fowler’s Original Four Alarm Chili
Recipe Source: Wick Fowler, chili cook-off champion and creator of the Wick Fowler 2-Alarm Chili Mix as in “The Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian” by Robb Walsh (Ten Speed Press)
Four alarms means super-duper hot! Adjust the amount of chiles to suit your personal tastes.
3 pounds finely chopped beef chuck or ground beef, chili grind preferred (See Note)
1-1/2 cups canned tomato sauce
1 teaspoon Tabasco sauce
3 heaping Tablespoons chili powder, homemade or store-bought
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 onions, chopped
6 cloves garlic, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
1 Tablespoon sweet paprika
3 Tablespoons flour, for thickening
6 to 8 chile pequíns
12 or more whole dried japones chiles
Cook the meat over medium-high heat in a Dutch oven until browned, 5 to 7 minutes.
Add the tomato sauce and enough water to cover the meat by 1/2 inch, and mix well. Stir in the Tabasco, chili powder, oregano, cumin, onions, garlic, salt, cayenne, and paprika. Let simmer for 1 hour.
Skim the grease off the top of the pot and discard. Mix the flour with an equal amount of water to make a slurry without lumps. Add the slurry to the pot, increase the heat, and blend thoroughly until it thickens. Adjust the seasonings.
Put the chile pequíns and japones chiles in the pot, but do not break them open. For the best flavor, Fowler recommends refrigerating the chili overnight; reheat and serve the next day.
To serve, ladle a serving of chili in a bowl and float a japones chile on the top as garnish. Pass a bowl of chopped onions and a bowl of chile pequíns around the table. Serve with pinto beans on the side.
Yield: 6 to 8 servings
Note: The author recommends hand-chopped beef chuck, cleaned of gristle and cut into pieces the size of the last joint of your little finger.
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