RED (Recipe Every Day) - November 11, 2012

[teddy_radiator]

St. George’s Dragon Chili Recipe
by Uncle B

Every year our downtown hosts a Chili Cookoff, andkmhmd's husband B made this as the entry for our tea room. Being an English-based establishment, he called it St. George’s Dragon Chili. B, who is an incredibly epic good cook, has actually won other Chili contests with this recipe, and there’s no question why. It’s perfect – flavourful and rich, enough spice to make things interesting without melting your tongue to the roof of your mouth, and sweet and savoury in all the right places. This is unashamedly rich and gorgeous.

The day of the Cookoff, we served this in the shop as our soup of the day, and people were fighting over it. We had countless gallons of this to serve at the actuall Cookoff, and we ran out within the hour. People loved it like you read about.

He didn’t win that day, and as far as I’m concerned, HE WAS ROBBED. Thank you, B, for all the hard work you put into this recipe and that cookoff. If everyone gets to pick their heaven, I want you, K and the boy in mine, making me laugh, playing “What Say You” with me, and serving me this awesome chili.

B told me that the Tri Tip beef is also called Knuckle here in the South. He recommends this denser cut of meat, because, with all the simmering it does, a less dense cut will turn into mush. That was the absolute beauty of this recipe – these delectable little chunks of meat that were perfectly cooked and seasoned and melted in your mouth. He also graciously told me the actual brand names of the items he used in case you want the authentic B vibe.

If you have a crockpot with a varying degree setting, I would suggest using it. A good Dutch oven will work just as well. This is an all day, weekend fare, but with some cornbread or blue corn chips and a dollop of sour cream and a sprinkling of cheddar cheese, you’ll think you’ve died and gone to MY heaven.

Ingredients:

1 cup yellow onion, cubed

1 can green Serrano chilies, cubed (Hatch) (The regular can, NOT the huge cans you get in wholesale stores like Sams)

1 tablespoon finely minced garlic, with juice

1/2 cup tomato sauce (El Pato)

1 tablespoon tomato paste (Muir Glen)

1 can chicken broth (Swanson low sodium)

10 tablespoons chili powder, divided (Spice Island)

2 teaspoons salt (table, not Kosher)

1 1/2 teaspoons Accent, divided

2 teaspoons Red Hot sauce

2 1/2 pounds Tri Tip beef (knuckle), cubed 

6 ounces chorizo, cubed

3 tablespoons of ground cumin 

2 teaspoons of lime juice (bottled is fine)

Instructions:

1. Combine onion, Serrano chilies, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons chili powder, pinch of salt, 1 teaspoon Accent, and Red Hot sauce. Bring to a simmer. Cook for 1 hour. 

2. Brown beef and set aside. Brown chorizo; drain off as much grease as possible.

3. Add 2 tablespoons of chili powder to the mixture. Add the beef and chorizo. Simmer for 30 minutes, adding more chicken broth to loosen to proper consistency.

4. Add 1 teaspoon chili powder and 2 tablespoons cumin and simmer another 45 minutes. 

5. Add the remaining Accent, chili powder, cumin, and lime juice. Cook for 30 minutes, adding chicken broth as needed. Salt to taste.  

Serve with corn chips, sour cream, shredded cheddar, whatever you like. Au naturale is wonderful as well.

Servings: 2 quarts

Comments

[blueartemis07.livejournal.com]

This sounds good, but I couldn't use it as is, my husband is allergic to MSG, which is what is in Accent.

[teddyradiator.livejournal.com]

I'm sure you could substitute something else. It really is a great recipe.

[kittylefish.livejournal.com]

i was very excited until i reached 'chorizo.' i can't eat that stuff, the mere smell makes me ill. however, i might try the recipe without it and see how it works. (unless he means the spanish kind, but somehow i doubt it.)

also, thanks for the tip about 'knuckle' - i see that sometimes on the receipts i input at my job, and i always wondered what the chef was using it for, lol.

[teddyradiator.livejournal.com]

As far as I know he does mean Spanish chorizo, but possibly K can verify that.

[kittylefish.livejournal.com]

ah, well the spanish kind is okay. i live in southern california, and around these parts, 'chorizo' sans modifier is that horrible red stuff. i can't even be in the same room with it when it's cooking, lol. i don't know what spice is in it, but i can't tolerate it at all.

[irishredlass.livejournal.com]

Accent is the killer in this. If you served foods with this in it in your tea room I would have had to not been a customer. Me likes my vision and msg migraines take it away.

[teddyradiator.livejournal.com]

I'm sure something else could be substituted.

[jenidralph.livejournal.com]

Oooh, HubbyDRalph is a chili fanatic. I may just have to try this.

Thank you!!

[teddyradiator.livejournal.com]

It is truly the best chili recipe I've ever tasted. So rich in flavour.

[of-anoesis.livejournal.com]

I love American recipes, if only to wonder about half the ingredients. Red Hot can now be bought in Tesco's World Food aisle, but Accent? No idea! Still, this sounds delicious!

I'm greatly enjoying RED - post more!

[teddyradiator.livejournal.com]

I'm glad you are enjoying it!

Accent is MSG (Monosodium Glutamate), which can be left out. Some people are allergic to it, and if you are, it can easily be left out of the recipe.