Tailgate Chili

It's November, fall and football are definitely in the air. No more shorts and t-shirts at Coliseum games, it's time to get out the USC sweatshirts (preferrably the 2004 Rose Bowl or 2003 National Championship models), but only the Cardinal ones, thank you.

The college football season is heating up. When people begin to talk about the Heisman and possible Bowl matchups you know it's getting serious. Now that the football talk is hot and the weather is cooler, is there a better tailgate food than a big ole pot of hot chili? Of course not!

Here's my recipe for the Fight On! Chili that we served at the Thundering Herd tailgate for last year's UCLA game:

2 lbs pork roast (shoulder or Boston Butt) cut into 1" cubes

2 lbs beef sirloin (chuck roast will work nicely too) cut into 1" cubes

1/2 cup GOOD chili powder

1 large onion (roughly chopped)

10-12 large cloves of garlic (minced)

8 New Mexico green chiles - roasted, peeled, seeded, and chopped

1 Tbls hot Hungarian Paprika

1 Tbls ground cumin

4 beef boullion cubes

1 28 oz. can of crushed tomatoes

1 bottle beer (Mexican dark, such as Modelo Negro, preffered, but any kind will work)

1/4 cup bourbon (doesn't have to be the good stuff, but it doesn't hurt)

2 squares unsweetened baker's chocolate

3 Tbls brown sugar

Adding heat: If you're like me, you like your chili to inflict some pain. The recipe above is not too hot for most people. The New Mexico chiles are very mild. You can add as much minced fresh serrano, jalepeno, or--God forbid--habanero chili as you can take. If you've worked with habanero I don't have to tell you to wear gloves and, whatever you do, don't get it near your eyes!!

Directions:
In a large saute pan or skillet, saute 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chili powder, and salt (if desired). Brown the meat (about 5-7 minutes). Remove contents to your chili pot (a large, heavy stock pot will do). Repeat until all meat is done. Add remaining ingredients, cover, and heat on medium high until bubbling hot. Reduce heat to simmer (covered) for as long as you can take it (at least one hour). The longer it simmers, the more tender the meat will become.

Important note on ingredients:

Chili powder--Darker is better, try to avoid that cardboard stuff you get at the grocery store. Some stores have a specialty foods section, a local Mexican market is even better.

Chiles--If fresh New Mexcicos are not available you can substitute a combination of dried chiles, such as 4-5 ancho and 2-3 chipotles, that are reconstituted by placing in a bowl of boiling water (let stand for 30 minutes), stemmed and seeded, and chopped in food processor or blender.

Variations:

If you can find it, add 1 tsp of dried Mexican oregano (not the kind you put in marinara sauce).

Add a mixture of Masa harina (in the flour section of most grocery stores these days) and water (1 tbls to 1/2 cup water). Use the Masa mixture if you like your chili thicker.