Legends of the Fall: Let There Be Chili!

[J.B.]

Chili is one of my favorite meals during this Season, and this is how I roll:

We start off with a packet of Mr. S's finest (just ingredients, not instructions)



Cube 3 lbs. of well-marbled Beef Chuck.



Salt and Peppered.



Add a small amount of Corn Oil to a Pressure Cooker and start adding the Beef to brown it.





Now that the Beef has been removed, we're going to Deglaze the Cooker with a little help from my favorite Patriot.





Empty the bottle and start scraping.



Add the Beef back.

Enter S Man. First the Seasonings,



then the Chili Sauce.



Chop up some Roasted Hatch Chilis and invite them to the party.



Cover at medium heat until you reach pressure, then reduce heat when you've got a nice "hiss" going. Let that go on for about 25 minutes.



While that's cooking, we start the Cornbread.

I like to use this Jiffy Mix, with some additions.



We'll need another (chopped) Roasted Hatch Chili, Corn and grated Cheddar Cheese (which for some reason failed to make the photo shoot). All gets added to the Cornbread Mix, then it's in to the oven at 400F for 15 - 20 minutes. (If you don't have Hatch Chilis, Chopped Green Onions would work.)





After the 25 minutes, release pressure from the Cooker, remove lid and add Corn (White Kidney Beans are optional if you like Beans in your Chili. I do, but chose not to for this batch. If you want 'em, this is when you add 'em.)



At this point, if you feel you want a thicker Chili, you can make a slurry with equal amounts of Corn Starch (or Masa Flour) and the Chili Sauce and add back to the sauce. Let it boil for a few minutes to thicken.



Cornbread is done.



Time to get the toppings ready for the Chili (I once again disrespected the Cheddar Cheese, but it's there somewhere off camera).



Ready to eat.



Oh, wait...I forgot one last topping.



I call this step "The Palitoy".



Boner Appétit

[PNGwynne]

As always, this looks delectable--but I'm curious of what you would use without the Stubb's.

I make middle-of the road Ohioan chili, but good enough to have won a few contests at work--judged by the Fire Dept lol.

[J.B.]

As always, this looks delectable--but I'm curious of what you would use without the Stubb's.

I make middle-of the road Ohioan chili, but good enough to have won a few contests at work--judged by the Fire Dept lol.

In case S is outta' town, I keep Shelby nearby. My Father-in-Law is a retired Battalion Chief/Fire Marshall and those guys know their Chili, so congrats to you, my friend.

[PNGwynne]

Thank you. I've never used a kit. I have two versions I make: One is all pantry and quick-mart ingredients, the other is more fresh. I always add beans and sometimes corn. I add red wine or beer occasionally. Pretty tame on the peppers--bell and poblano, I only like a little heat.

[mike69]

That looks delicious but, I got heartburn just looking at it!!!! LOL!

[Confessional]

I thought you were going straight Colorado, but then you looped back around with some twists. I did not see the avocado or raw onions coming… awesome chili riff!

[Mikey]

Get in my belly !!!!!!!!!!!!!!!