Chili like Bolognese

[chingador]

Great thread yesterday explaining Cincinnati chili’s roots from Greek immigrants and styled after Bolognese sauce. The roots of Texas chili are far different but that is ok. It got me thinking about a recently posted recipe to YouTube which uses classic cooking techniques used to make bolognese sauce to make,chili. Link below

https://m.youtube.com/watch?v=-1iOeqAywNk

I have tried it and it is extremely good. Serious depth of flavor.

Since there is a throwdown, I figure this would be a good day to roll this out

Starting with 1 onion, 1 carrot, 2 ribs of celery and 10 cloves garlic pulsed up in the food processor. Grind down to fine consistency almost like grains of rice. Set aside then chop up 2 poblanos, 4 jalapeños, 2 aneheim peppers, 1 red and 1 yellow bell peppper. Chop in food processor to same consistency as the onion mix.,sautee at medium het for about 25 minutes until all liquid is gone

To be continued

 

[Mikhail]

Very similar to the Bolognese recipe I made Friday. (Twas delicious - worth the effort and time)

https://www.bonappetit.com/recipe/bas-best-bolognese

 

[Stingerhook]

Looking forward to it.

 

[chingador]

Absolutely. It is a classical cooking technique. It takes time and patience. It takes forever to get the moisture out of the vegetables and especially the meat. You have to fight the urge to move to the next step.

I am using a mixture of chili grind chuck and regular grind grass fed beef. There will be varying texture which breaks from the norm on bolognese. I am ok with that.

 

[chingador]

Ok the vegetables are cooked down and all moisture is gone. Vegetables are starting to carmelize. Time to add the meat. I am using about 4.5lbs of meat total so the balance of this chili will be different than the original recipe.

 

[chrischandler71]

I made this a few weeks back, and it was best chili I have had. I actually was able to find the dried ancho and Guajillo chiles and I plan to make this again with adding these to it for a work chili cookoff. I am going to follow your cook!!


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[chingador]

Okay so the meat is cooked down with the moisture out. A little caramelization forming on the pan.

Dump in the chili spice mix. Mainly chili powder (gebhart chili powder plus penzys ancho) cumin, paprika, onion and garlic powder and coriander. I also added about 3 tablespoons,of unsweetened cacao powder. Will adjust as needed. I do not have any Mexican chocolate. Cook the spices in to slightly toast, then add tomato paste and cook for a bit. Deglaze pan with a couple wheat beers. Add brown sugar (I use swerve to stay as low carb as possible short of the carrots and tomato paste) and cholula hot sauce. The mixture of chilis, chocolate, sugar and cholula really makes for a very nice balance of flavors. Add 32 ounces of beef broth and everybody is officially in the pot. I might add more cacao if needed

 

[chrischandler71]

Coming along nicely


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[Moose]

 

[WilliamKY]

It's got that dark red color. You are on the right path.

 

[chingador]

And we’re done

Quite tasty

 

[chrischandler71]

Looks awesome!!! Nothing like a bowl of red to warm you up!


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[Smoking Piney]

I would crush a big bowl of this, chingador! :-D

Well done, Sir! :thumb:

 

[pitbossJB]

I am making a batch of this right now, with a few changes as I am from the land of Chile. It is coming along nicely!

 

[Smoke on Badger Mountain]

Looks great!

 

[Mikhail]

That's my next chili. But I will use fresh jalapenos, not pickled.