Wednesday Food

Food:

1. Tom's Kick-Ass Chili
   
   
   
   1. Seed ~12 dried Guajillo/New Mexico chiles and add to pot of water.
      Bring to a low boil & cook for about 15 minutes to soften.
      Strain & peel flesh from tough skins.
   
   
   2. Cube 2.5-3lb Tri-tip roast and season with salt & pepper.
   
   
   3. Brown beef in batches (in pressure cooker) and offload.
   
   
   4. Blend chile flesh with diluted chicken stock (frozen)
   
   
   5. Mince salt pork & saute (in pressure cooker).
   
   
   6. Add 1/2 diced white onion, minced garlic, and 3 minced jalapenos.
   
   
   7. Add cumin, cayenne, oregano, bay leaf, a small amount of flour, and crystal sauce to taste.
   
   
   8. Add 1 8 oz can of tomato sauce and 1 8 oz can of "chiltomate" (El Pato Brand Mexican Hot Style Tomato Sauce).
   
   
   9. Add 1 beer, browned beef, chile puree, and cilantro.
   
   
   10. Pressure cook for ~25 minutes.
   
   
   11. Reduce to desired consistency, season to taste (salt, pepper, crystal sauce), and add kidney beans.
   
   
   12. Serve with minced onion and grated cheddar, garnish with chopped cilantro.
   
   
   
   Back to the tri-tip instead of chuck--it's just so darn good. Execution is really important here--browning the beef first makes a huge difference in the end product. Adding acid is key when you're pressure cooking--in this case, the crystal sauce fills the bill nicely. The dried chiles add a lot of flavor, but not a lot of heat. The fresh jalapenos boost both the flavor and the heat--but seeding them lets you add a flavor punch without making it incendiary. You can control the heat by adjusting how much cayenne and crystal sauce you use.

Wine:

1. Torbreck 2003 Cuvee Juveniles (apertif)


2. DAB Low Carb Beer