I recently had the opportunity to attend an event at Save-A-Lot which featured one of my favorite celebrity chefs. It was Fort Worth’s own Tim Love from Lonesome Dove Western Bistro in the Stockyards.
I became a Tim Love fan after watching him on Top Chef.
He held a cooking demonstration for his chili and we all got to taste it afterward…and it was yummy.
Here is his recipe. What I love is that it has no beans, no tomatoes and has some kick to it. I promise, it is yummy and we will be making it at home…
Tim Love’s Chili – made especially for Save a Lot Food Stores:
3 T blackening spice (see recipe below)
1 T cumin, ground
3/8 t nutmeg, ground
1 1/2 lbs. ground beef
1/2 c vegetable oil
1 1/2 (6″) thick tortillas
1 t oregano leaves, dried
2 1/2 c yellow onions, diced
2 c green bell peppers, chopped
1 1/4 c canned green chile peppers, roasted and diced with juices
1/4 c fresh jalapeno peppers, minced
1 1/2 t fresh garlic, minced
1/3 c all-purpose flour
5 c chicken broth (or homemade stock recipe below)
Combine 1 T plus 1 t of blackening spice, 1/2 t of the cumin and 1/8 t of the nutmeg. Sprinkle the beef evenly with this mixture, and mix by hand until thoroughly combined.
Heat the oil in a heavy 4 qt. pot over high heat. Add the meat and, stirring as necessary, cook just until browned. Remove the meat with a slotted spoon, getting as many of the tiny pieces out as possible and set aside.
In the same oil, fry the tortillas over high heat until browned and very crisp, and then drain on paper towels.
Combine the remaining blackening spice, cumin, nutmeg and the oregano in a a small bowl, and then add to the hot oil. Cook the seasonings over high heat, stirring constantly, until they roast, about 10 to 15 seconds. Add 1 1/2 cups of the onions, and cook, stirring constantly and scraping the pan bottom well for 10 to 15 seconds. Stir in 1 c of the bell peppers, 1/2 c of the green chiles, and 2 T of the jalapeno peppers. Cook for 8 minutes, stirring faily often, constantly toward the end of cooking time, and scraping the pan bottom well each time. Stir in the garlic, cook and stir a few seconds. Add the flour, stirring until well blended and scraping the pan bottom clean and cook for 2-3 minutes., stirring and scraping almost constantly to make sure the mixture doesn’t scorch. Add 1 c of the stock, scraping the pan bottom until all the browned bits are dissolved, then add the remaining 4 c of stock. Stir until well blended, and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.
Meanwhile, remove 1 c of the stock from this mixture, and place in a food processor. Crumble the fried tortillas, add them to the processor and process until the tortillas are finely chopped, about 30 to 45 seconds. Stir the tortilla mixture into the cooking stock mixture. Stir in the remaining onions and bell peppers, and then add the meat, stirring well. Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer, stirring and scraping fairly often (be careful not to let the mixture scorch) for 50 minutes. Stir in the remaining green chilies and jalapeno peppers, and simmer and stir for 15 minutes. Skim off any oil from the surface, and serve immediately. Use water to thin if necessary, or when reheating.
2 T black pepper
2 T guajillo chile poweder
2 t Kosher salt
2 T sugar
1 T oregano
1 T thyme
1 T cumin
Mix all ingredients well. Put what you don’t use in a separate container and keep in your pantry.
5-6 lbs. pork or whole chicken
2 carrots, large and diced
2 celery stalks, large and diced
10 oz. fresh mushrooms
15 whole black peppercorns
2 roma tomatoes, chopped
6 sprigs cilantro
2 garlic cloves
3 sprigs thyme
1 bay leaf
1 t Kosher salt
Remove excess fat from meat and cut into large pieces. Place pieces in a large stock pot with the rest of the ingredients. Add enough water to cover the ingredients, and bring to a slow boil. Decrease heat and simmer for at least four hours while skimming the fat every half hour. Strain through a fine strainer, and again skim for any fat or impurities that rise to the top. Store in the refrigerator for 3 days or freeze for up to two weeks.