I would say to this recipe: “You had me at grinding two cloves garlic with chili and spices.”
I wrote down this recipe after it was published in Esquire magazine, as something every man should know about, because the recipe was invented in some old time, smoke-filled, real-man-inhabited pool rooms circa 1920. It even had a guide to choosing the right buns, soft and not too large, so as to make the completed chili bun conveniently sized to eat with one hand, sort of like a slider. I neglected to write down this guide, which was much more specific than this.
The recipe was such a success – just hot enough for me, mild enough for the children, and very good as far as anyone was concerned. It is the only chili that the family asks me for by name. It’s worth craving.
(It makes a very big pot of chili. To find a half recipe version, click here.)
1 quart beer
7 pounds ground beef
1 pound ground pork
3 teaspoon salt
2 cloves garlic, minced
3 onions, chopped fine
5 tablespoons hot New Mexico crushed chili
3 tablespoons ground cumin
1 tablespoon ground coriander seed
3 cloves garlic
1 medium white onion, chopped fine
yellow mustard
buns
A few hours before cooking, open the beer and let it go flat.
Put the meat into large, unheated kettle, mixing beef and pork, and breaking up any clumps. Sprinkle the meat with salt, garlic, and the yellow onions. Pour the beer over at. Mix lightly but thoroughly (use your hands!) Stir over high heat until it boils. Reduce heat and cook over medium-low heat, uncovered, for 1 ½ hours, stirring occasionally.
In a blender, put chile, cumin, coriander, and 3 cloves garlic. Pulverize.
When meat is cooked, sprinkle the powder over the top. Just let it sit for a while on low heat, without stirring. Heat the buns, and chop the white onion. Now heat the chili for 10 min. over medium-high heat, stirring constantly. The chili should be moist but not soupy. Put onion on buns, plus yellow mustard, and top with chili.
Recipes out of the Blond Box 