[RooX]

dredging up a slightly old thread. 

The wife and I have made Robs recipe at least 2x a year ever since the day he posted it originally, it is the best chilli i have ever had, and the nice thing is, its very adaptable, so it changes slightly every time!

[Rob Babcock]

I'm glad you guys liked the recipe.

[Bill O'Connell]

Hi Guys,

 Here is a recipe that is the best chili I've ever made.
 One quick question though, Should I keep the seeds from the Jalepeno's in the recipe or not? I haven't been but I thought I would ask. I usually just cut the pepper open and discard the seeds.

Really give this a try,I promise you'll like it.

72 MARKET STREET KICK-ASS CHILI
1/4 pound bacon, diced
3 pounds beef stew meat, chili grind
1 1/2 pounds pork butt, chili grind
2 tablespoons peanut oil
1 2/3 cups chopped white onions
2 jalapen~os, diced
1 3/4 teaspoons oregano
1 teaspoon cumin
2 1/2 tablespoons minced fresh New Mexico serrano or California green chiles
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne
1 3/4 tablespoons chopped garlic
Salt
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice

Cook bacon in skillet until crisp. Strain and reserve drippings for another use. Set bacon aside.
Saute beef and pork in hot skillet with peanut oil until brown. Add onions and jalapen~os. Cook until onions are tender.

Add oregano, cumin, New Mexico and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add tomato puree, tomatoes, water and ale. Bring to complete boil and reduce heat to simmer. Simmer until meat is tender, about 1 hour. Sprinkle with lemon juice just before serving.
Makes 5 to 6 servings.

Each of 6 servings contains about:
647 calories; 531 mg sodium; 165 mg cholesterol; 36 grams fat; 21 grams carbohydrates; 58 grams protein; 3.01 grams fiber.

You should also know that this recipe comes from world famous chef Leonard Schwartz, who currently operates a chain of BBQs called Zeke's Smokehouse. The fact that he came up with this recipe means Zeke's must be good.

[S Clark]

That sounds really good.  I might be tempted to skip the peanut oil and just use the bacon grease. Hey no one gets out of here alive anyway, right.  Might as well clog an artery or two.  I like the multiple chilis for flavor complexity.  As two your jalapeno seeds, leaving them in makes it hotter and adds a touch of bitter. 

[geezer]

Reading these recipes I note that, if animal fats, red meat, and excessive sodium are removed, many of them would rate near the top of any dietician's list of health foods.

[Dan Driscoll]

Time for an update: I made a Cincinnati style chili this weekend. This was the first time I've made this style and it was very...interesting. For those who aren't familiar with Cinci style, it's more of a meat sauce, rather than a true chili, and it is served over spaghetti, with chopped onions (3 layer), kidney beans (4 layer) and shredded cheese (5 layer). FTR, I've never had "real" Cincy style chili in a restaurant, so I don't know how this compares.

There's a huge variety of recipes for this stuff out there, most of which have ingredient lists linger than I am tall and that call for <shudder> boiling the hamburger. I finally found a more reasonable recipe from America's Test Kitchen/Cooks' Country that I used as my starting point. Of course, I can't leave well enough alone, so I did tweak it, although not as extensively as I usually do. I wanted to stay reasonably close, so as to taste the style.

1 lb. spaghetti, cooked
2 tbls. veggie oil
1.5 lbs. hamburger (80/20 or lower fat recommended)
2.5 onions, chopped
1 clove minced garlic
28 oz. can tomato sauce
2 cups chicken stock or broth
2 tbls. tomato paste
2 tbls. chili powder
1 tsp. chili flakes
1 tbls. oregano
1 tsp. basil
1.5 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. salt
3/4 tsp. black pepper
1 tbls. brown sugar
1 cup kidney beans, drained and rinsed (optional)
1 cup shredded Cheddar cheese (optional)

Saute 2 of the chopped the onions with the salt in 1 tbls. of the oil in a large, non-reactive pan for about 5 minutes over medium-high heat (An 8 qt. enameled dutch oven works well). Push the onions to the sides of the pan and add the remaining oil. Add the tomato paste and saute in the oil for 2-3 minutes. Add the chili powder, chili flakes, oregano, basil, cinnamon and allspice to the tomato paste and cook in the center of the pan for about 2 more minutes, or until the tomato paste begins to brown. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato sauce, chicken broth, black pepper and brown sugar, stir well.

Add the hamburger and with a potato masher, break up the hamburger into very small pieces. This is important, remember that this is a meat sauce, not a traditional chunky chili. This is also why you want to use a more lean hamburger, there's no chance to drain off the fat.

Continue cooking over medium-high heat until the hamburger is cooked through, about 10-15 minutes. Taste and adjust salt & pepper as needed. Ladle over spaghetti noodles and top with chopped onions, beans and cheese, as you prefer.

My wife loved this recipe, but I found the cinnamon overpowering and will probably cut it back to 1/2 - 3/4 tsp. next time. I'll also add more garlic. Otherwise, it was a pretty good and fairly quick meal.