Northshore Magazine

July 2012

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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FOOD HOT SUMMER " MEAN" DEAN'S TEXAS CHILI Serves 8 step one 3 lbs. of tri-tip, 1/2-inch cubes "You can substitute the tri-tip with another well-marbled, inexpensive, tougher cut of meat," Harvey says. "I've used blade steak and sirloin." 3 bacon strips (cooked, reserve fat and chop) 2 tsp. bacon fat 1 medium sweet onion, finely diced 2 shallots, finely diced (2 tbsp.) 6 cloves garlic, diced 1 jalapeño pepper, slices cut along its sides (to float in the pot) 1 tbsp. cumin 3 tbsp. chili powder 1 8 oz. can tomato sauce 1 4 oz. can diced green chiles 1/2 tsp. oregano 1/2 15 oz. can beef broth (or try subbing with a malty beer like Ipswich Oatmeal Stout) 1 15 oz. can of chicken broth 1. Brown meat in batches. Drain each batch, then set aside. 2. Cook bacon fat, onion, shallots, and garlic on low heat for several minutes until onions are soft, then add meat to pot and cook for another minute. Add bacon. Next, stir cumin and chili powder into meat mixture and cook for several minutes. (This is a process called "blooming," which brings out more flavor from the powders.) 3. You want to use pure, premium, and fresh powders; cumin turns bitter and chili powder loses its pop after a while. 4. Add tomato sauce, green chiles, and oregano, and cook for a few minutes more. Add just enough broth or beer to slightly cover the meat and add more as needed during cooking. 5. Bring to a boil, then turn down to a slight boil (about a 10-count boil, where you can count about 10 bubbles on the surface at any time). Cover and let cook for about 45 minutes, stirring occasionally. "Mean" Dean's go-to chili ingredients include an arsenal of spices—cumin, chili powder, coriander, and cayenne pepper among them—and the requisite ketchup and Tabasco sauce, but never, ever beans, he says. step two 3 tbsp. chili powder 1 tbsp. cumin 1 tsp. black pepper 1 tsp. Sazon Goya seasoning (available in the international section of your local grocery) 1 tsp. salt 1 tsp. coriander 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. cayenne pepper 1/2 tsp. oregano Add the above spices, add broth if needed, and cover for another 45 minutes, stirring occasion- ally. Test for heat level; if it is to desired level, pull out jalapeño pepper and discard. step three 2 tsp. brown sugar 1/2 c. ketchup 1 tbsp. cumin 3 tbsp. chili powder 1 tsp. Tabasco Juice of 1 lime 1. Add the above ingredients, add broth if needed and cover for another 45 minutes, stirring occasionally. Test for heat level, if it is to desired level pull out jalapeno pepper and discard. 2. Thicken with masa flour or thin with chicken broth to get desired texture. 3. Add salt or brown sugar to taste. 117

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