gggiiimmmppp posted:

MEAT! This is like 7 pounds of stew beef and 1.5 of cubed pork sirloin, mixed with a whole bunch of Chili Powder made fresh this morning from Pasilla and New Mexico peppers:


Raw materials. One white and one yellow onion are in the pan; de-seeded peppers in two bowls (I keep the flavor/heat peppers separate and add the hot ones to taste so I don't go too far); garlic in the ninja processor thing in the top right since I'm loving lazy, and bell/pimento peppers in the bowl toward the bottom left:


Cooked the onions, added peppers and garlic after a bit, then deglazed the pan with the obligatory beer, and added the mess to the pot:


Not pictured are some spices, beef stock, and a single big can of tomatoes. I like a little tomato in the broth but for a batch this big 1 big can is a pretty minor constituent. I know it doesn't look terribly appetizing yet, just bear with me ok?


It's pressure cookering now. In the mean time,

...

I add the bell/pimento peppers toward the end for flavor/texture/color. I historically just cut them up and add them ~20 minutes before it's done but if I go too far the skins separate and float around the chili and are annoying, so this time I tried roasting/peeling them first:


Also 25 minutes wasn't quite enough, so I closed it back up and pressure cooked for another 10. The meat is just about where I'd expect it to be after 4 hours simmering, but oddly the peppers/tomatoes are still very intact when they're typically totally disintegrated by that point (due to the reduced simmering time and lack of stirring I guess). I added a couple of cans of drained kidney beans, simmered a bit, added the roasted peppers, simmered another 5 minutes and FINISHED. Behold, assembled chili:


It is delicious. I'm not gonna plate it for you because I suck at presentation and I'm not eating it yet anyway, so you'll just have to deal.