Gasless Chilli

Guaranteed to NOT give you gas, unlike most bean and meat chillis. This recipe will make enough for the biggest pot in your house. The meats will put you back $15. It's a $20 chlli that doesn't skimp in the beef department. On top of the chilli powder, you can also add a bunch of miscellaneous spices to taste - anything that would work on beef for you would work in it. Cumin, coriander, oregano, basil, thyme - go nuts. There is no "authentic" way to make chilli. There are only myriad of creative ways. So if you don't have a certain ingredient, you can skip it or substitute it with something you think might work.

Another thing. Canned beans are usually high in sodium because of the factory cooking process. So to save on it (and we don't need extra salt anyway - this is a sweet chilli), rinse the beans in a colander.

It will taste best if you start cooking it in the morning, let it simmer half the afternoon, cooled on the stove, then reheated for dinner.

Ingredients
2 pounds "marinating" steak, cubed (with plenty of fat running through it)
2 pounds lean ground beef
2 onions, chopped
1 Can diced tomatoes
1 Can tomato paste
1 bottle of dark ale
1 TBSP molasses
1/4 Cup sugar
2 squares of baker's chocolate or 2 TBSP cocoa
3 TBSP chilli powder
1 TBSP cayenne pepper
1 TBSP instant coffee
1 can pinto beans, drained
1 can mexican red beans, drained
2 cans red kidney beans, drained
2 cans of beef broth
1/4 cup flour
Salt to taste

Instructions
In a large pot, brown first the steak, then the groud beef a handful at a time. Don't overcrowd the bottom of the pot. You will need to do this in batches. When the meat is browned, reserve the meat in a bowl and cook the onions in the bot (scraping up browned bits) until soft. Add the meat back into the pan, and add tomatoes, tomato paste, the beer, molasses, chocolate, and bring to a boil. Add all the beans and the rest of the dry seasoning including the sugar, turn down to a simmer.

In a large bowl, whisk flour and beef broth together, then add to the pot in a drizzle while stirring. When it's all combined, put a lid on it and let it simmer for two and a half hours.

I served this with rice on the bottom and shredded cheddar on top - it was a hit. You can also serve it with spaghetti, crackers, bread, or any combination of the above.

Comments

[Gerry]

I am nominating you for a Nobel Prize! Any chili with chocolate must be okay.

[Sally]

I'm always putting cayenne pepper and coffee into chocolate, so I figured, why not add unsweetened chocolate to Chilli?

I'd like to think that it adds a little something, but it could be the coffee and beer. Mmmm. Chocolate, coffee, and alcohol. Three of life's greatest vices.

[Paulo]

Mmmm. Chilli. Tequila. No hangover, now with no gas!

Actually, Mexicans love chocolate on their dishes. I've had Mole a couple of times and it was absolutely great. But you have to use the dark, sweetened choco. But the Nobel prize goes to the gasless part. Reading the title made me think that this was a low/no-bean chilli to make you pass less (but more potent) gas.

Either way, I don't care if I put out enough methane to power NYC if it's really good Chilli.

[Gerry]

Amen.

Ever try that Cincinnati Gold Star or Skyline chili? They are soupy in consistency and must contain at least 57 ingredients.

I know it is terribly bad for you, I'd like to add cigars to your list of "C" vices: cayenne, coffee, chocolate, Cointreau/cognac/champagne/creme de cacao.

I am quite certain that Sally would look stunning with a fine cigar, as Paulo would seem even more dashing.

You both surely are quite handsome without the props.

[Paulo]

I haven't had a lot of those C's for quite some time (except for chocolate -- in fact, I'm having a bar now). I gave up coffee a few months ago, and getting drunk here costs waaayyy too much money. I'm quitting smoking for the right reasons -- it's too expensive here compared to the Philippines.

After having one of them strangest tasting burritos in my life a couple of months ago, I plan not to have a major Mexican food crave soon. A food enthusiast in Japan has it's disadvantages, mainly, everything has a hint of Japanese flavor that purists hate (jap soy sauce on chinese dishes, wasabi-tasting mustard on french dishes, wasabi-tinted big macs). Yes, it adds a different dimension, and it's not a really bad thing. But still...

Speaking of cigars, I happen to have just gotten some from my boss. Wanna join me?

[Gerry]

Delighted, P.

I just happen to fortuitously have acquired a couple of Havanas from a dear colleague, which I will have to enjoy in the parking lot of the motel I am staying in tonight.

Funny, the friends we visited this past weekend in Lake George kept talking about how much they hated all the food in Tokyo tasting exactly the same for the three years they lived there. The fortnight we spent with them did nothing to damage the stereotype.

Friendster Gerry Kho of Australia recommends highly combining fine chocolate with a fine cigar. I'm a little too Old-Schoolish for that.

[Paulo]

Chocolates and cigars are actually good. But I'm more of the guy who craves the nicotine more than the flavor (in short, I prefer cigarettes). In the stress-filled career of IT, cigs and alcohol are your best friend.

Your friends are right, almost everything here has that weird taste. Again, it's not bad, it's just... weird.

[Sally]

Mole is stupid hard to make. Ok. Maybe not. Mole takes a stupidly long time to make. As a person who likes shortcuts and efficiency, the amount of time poured into mole is just ridiculous.

(But I do enjoy ordering it at Mexican restaurants.)

I've never smoked in my life - never even took one puff on a cigarette, so I can't relate to the cigar and chocolate experience.

Re: skyline chilli - you know, they always boast *x ingredients in commericial recipes, but that's often not true. KFC chicken doesn't contain 11 herbs and spices - it's the pressure cooker cooking process and the extra MSG and potassium they marinate the stuff in that makes it taste that way.

If something does have 52 ingredients though, I'd love to get my hands on that recipe and try it...

[Gerry]

¡Buen provecho!

Mole Poblano de Sor Andrea de la Asunción

one large stone metate, Mexican grindstone with pestle

large bowl hot water

¾ cup cooking oil
½ pound chile ancho
¼ pound chile pasilla
1 pound chile mulato
4 chiles chipotle
1 pound ripe red tomato
1 large white onion, chopped
10 garlic cloves, smashed
½ pound almonds
¼ pound peanuts
8 cloves
5 black peppercorns
2 cinnamon sticks
½ tsp anise seeds
¼ pound black raisins
¼ pound baker's bitter chocolate (unsweetened)
1 tbsp sugar
heavy dash of salt, to taste
½ cup sesame seed
4-5 cups chicken or beef broth, consommé, Bovril, Knorrs or bouillon

Pan-sauté the chiles anchos, chiles pasillas and chiles mulatos for five to ten minutes, then place in the hot water for at least ½ hour. Keep that spicy oil.

Oven roast the chiles chipotle and tomatoes until skin is charred and contents soft. Some people like to roast the garlic cloves and unpeeled onion in their skins as well, I'm one of them.

Pan-sauté the garlic and onion until they turn translucent. Pureé tomatoes and chiles chipotles.

Set your Cuisinart to "metate" and grind the drained chiles.

Pan-sauté the almonds, peanuts, cloves, pepper, cinnamon, anise seeds for ten to fifteen minutes using the same oil, and grind this up with the unsautéed raisins.

Using a large casserole or wok, heat up the oil and add all the above ingredients, taking care to constantly stir and keep the stuff from sticking and burning. Gradually stir in the chocolate and the sugar. When it begins to boil, add four cups of the broth.

Toast the sesame seeds until golden brown, add salt and adjust the mole's consistency with judicious additions of either heat or broth to taste.

Garnish the top with the sesame seeds.

http://www.geocities.com/mariachimusic/la_cucaracha.ram

[Paulo]

That is exactly why we leave Mole to restaurants.

[Gerry]

This from a guy who wanted to roast a duck in Japan?!?

I think I cleaned ten pounds of fragrant but highly combustible grease from my oven the last time I ovened an eight pound fowl.

I've done both, believe me - mole is 1,000% easier (including cleanup) than even roasting a chicken. Don't even get me started on the turducken.

[Paulo]

I didn't roast the duck myself. ;) I went to a chinese restaurant (albeit, not in chinatown as I planned, and let's just say I wasn't satisfied -- not enough fat, meat was a little bit too tough, the plum sauce was, well, weird). I can't cook here. :(

But the time spent on sauteeing, pan-roasting peppers, and just using different pans (heaven forbid, you only have one decent frying pan), is, personally, a little more daunting than putting a marinated bird in an oven, although I do agree that cleaning up an oven is something not for the faint at heart (and back).

Turducken... Ugh... It's hard enough to prepare and roast 1 bird, much more three. I feel for you, Gerry. I haven't tried doing turducken yet, but I can imagine the hassle. How long would that take? 5 Hours?

[Gerry]

Something like two days.

The first one, I drafted my eldest daughter to help with deboning the chicken.

After the fourth one, my Mrs. declared a moratorium.

It was like the time I gave up coffee for Lent.

Ma-Lie (who is a Mormon) told me that I am never doing that again.

I salute you.

You are much more man than me!

[Sally]

Well, you know what I do in situations like these...

"Stu, could you please clean the oven? I think it's starting to smoke again..."

[Gerry]

Once again, you have the advantage of me, Mademoiselle.

:-{

[Matt]

Sally,

I have been an avid reader of your blog for quite some time now. You have the best ideas!!!

I am a cook myself and it's nice to see someone so creative in the kitchen that puts it down on paper, posts it on the Web and helps us all out with some amazing recipes. Keep up the great work!

Thank you!

Matthew

[Krissy]

wow! that sounds yummy. gotta try it.

[pingan]

ni hao !
wo shi pingan guangbo. hengaoxing zhidao ni , dan women haimei renshi.
ni shi bu shi zhongguo ren ma ?

thanks ,

[smith]

hi all i need now is someone who share similar thoutht with me someone caring and likewise lovable thats all i need now

[miko]

nice blog

[ryan allen]

cool

[Faux]

Gasless Chili?

Why else would you eat it? That's like alcohol-free beer or de-caf coffee. Don't take the fun outta things... gassy was how God intended chili. ;-)

BTW, how can it be gasless with three types of beans in it?

I live and grew up in Cincinnati, and our chili is famous for having cinnamon and cocoa in it. And for being soupy-greasy, ick. Back when I lived in Austin and brought some to a pot-luck dinner, the hostess had it cooked down to tex-mex style... kinda like lifeless refried beans with meat thrown in for good measure. And thus nobody ate it, nor learned of my hometown specialty. C'est la Vie.

Oh, Cincy chili can also have anise or licorice in it. Yum. More gas! heheheheh...

NB: my first ever post here, cos I love chili, chocolate, and Cincy -- so you got me 3-ways. Which in Cincy parlance translates as "chili, cheese, and spaghetti". Thanks, God bless, & take care always!

[Sally]

Faux: maybe it's the combination of beans, or the rinsing - I'm not sure. But everytime I make this, nobody gets gas. :|

I should call it "freak of nature" chilli.

[ruel]

hi can u ad me to ur frensters,tnxs!!!!!!!!!

[why larira]

I LIKE you and kissing you

[abdalkreem]

abdalkreem100@yahoo.com

[Bing]

i htought chili ws supposed to give you gas

[-JoSzSeL-]

hi!! your so hot!!! add me at mogbinz@hotmail.com thankz..

[- syE -]

i love my man..

[Joseph]

mmmm... chilli

but i'm a guy... and this seems complicated. i use half the ingredients in my 'toss a bit of everything' version. guess i can live with the gas.

two ingredients that define a chilli for me though: cayenne pepper and cumin.

but i'll give this version a spin

[IMPIAN]

ha ha ha ha ha ha ha ha ha

[r]

HI SALLY
hMM GAS LESS CHILLY
wELL HERE IS MY SECRET ADN SINCE YOU ARE here today I will let you know it
Meat is over rated - I mean it is only a filler. What and why I said that is that I have been fooling meat eaters with my chilly for years - replace the meat with standard mushrooms chopped up( diced) and they wil assume ground beef...

NO idea why I am writing this. Just seen your blog and couldn;t resist
So are you a cooking gal or something. I may never run into you again or we may become great freinds. HWo knows... Here I wil give you a intersting mix. YOU know many pastas use spinich, but I live in asia and I have tried several subs -like buk choi etc, but they never worked, BUT choi sum is actually a nice surprise.. IT gives food a peppery flavor. JUst chop the stalks off and then chop the lefty part and add to your pastas . very nice flavor.. Tell me if you like if you ever try it....

[ESTHER]

Hi,Santa
I am a Lady of 21yrs and I want you to be my penpal.God bless you thank you.

[Anthony]

Why would anyone want gasless Chili? Farting after Chili is not only a human right and to be enjoyed but is the best way to ensure you get to spend the rest of the day watching the game on the couch by yourself! All Praise Gassy Foods!

[prem]

wow

[roy]

halloweeeeeeeeeeeennnnn

[Freddie]

man now i'm hungry

[John]

Classic chili is made without beans...

Why?

In the days before refrigeration, the beans would sour and spoil the entire pot.

Consequently, the beans were served fresh, and on the side.

[John]

Chili can be made with any meat.

I have used beef, pork, goat, chicken, elk, deer, lamb.

I used to use masa to thicken, but ground beef is better.

I use around 5-6 lbs of meat for a 7.5 qt dutch oven.

The best chili I ever made was with ground chiles from the Santa Cruz Chili and Spice Company (http://www.santacruzchili.com/).

Somewhere, I have a book containg a recipe using their red chile paste.

Great products, but I've never seen them on the East coast.

[laxmi]

yes, thanks for ur blogs.
hope more & more from ur side.
good. keep it up.
bye
me from nepal.

[Wen]

Have anyone tried to put dried cranberries into the curry and add some fresh green apple slides and let them steam with the curry a bit before adding on top of rice? I wonder how it will taste like.

[steve wong]

hihi...wow ur recipe is very de nice...hehe..

[Abigail Pia]

Great recipe... got to try it... thanks

[manaf]

thank you for everything you did hohey

[denny]

u r so cute .

[menggay]

hi ur recipes was really mouthwatering!it jst yummy &can't lose the appetite of anybody out there,i admire you.well anyway can u add me to ur friendster?i know u can...... i xpectng you to add me to ur friendster,see yah!here,s my eAdd...menggay_slushy@yahoo.com.godbless!

[jc]

hi im a cook my self and im going to try ur recipe

[Kevin]

give me some food man

[Deniell Von]

hi

[leanne]

whats the big deal with chili? ar u a cook?! haha

[muttahir]

HELLO
HOW R U

[Anthony]

Show me the gas face! Let the farts reign and the Chili Beans work as they were intended! Gasless Chili, what's next Non Alcohalic Beer, Cloning, or a massage without a Happy Ending?

[Francis Anthony]

You are a blessing.

['Webmaster']

Hows you doin baby

[roberto]

hi sally you are chef cook or what bcouse me also i'm the chef cook,i thing you chef bcouse i want 2 apply ur restaurant ,thank's

[bee]

Whew!chili makes people HOT!

[Klein]

HI CAN U INVITE ME

[raj]

i like chili food

[' God Toshi]

nice recipe... how about a no gas car? =P juz kidding

[Adolphus]

Hi Girl,
can we be friend? I would like to add you as a friend but first, I will need you permission.

Thanks.
Adolphus

[Thanz]

hi im thanz, i like your doing, u like in different foods by the way this is my e-mail add Srcc_10@yahoo.com pls. invite me as your friend thank you

[paul caesar]

hi im paul wow ur recipe is hot can we be friend?pls. invite me as your friend this is my e-mail add paul_caesar@yahoo.com thank you.

[Cherry]

http://free-friendster-stuff.blogspot.com/

get a green card today

[Chad]

Instead of flour, try using masa [cornmeal] it imparts a nice flavor that compliments chili. Other variations are charring the vegs in a cast iron skillet to impart a smokiness and also doing the same to tomatillos wich as a very slight sour when you bite them. It is a nice counter to the density of the chili. Oh yeah and Pablanos too!

I'm glad to see you adding coffee. A lot of people have no idea of that. Whenever I go camping and make chili, I use the grounds and the left overs and everyone thinks I'm nuts.

[marrie]

hi can i friend you im marrie of manila this is my friendster kagandahanngmgabakla@yahoo.com
tnx....

[Muhammad Nur]

wao! is nice

[mogbogu]

hi i just wanna tell u dat i kia 4 u ok

[Haysung]

i love your cooking show! keep up the great work!

[zaccrya]

ok i like your live, can i so to friends

[Hui]

I love Chilli but always have to deal with the "typical" problem afterwards! Can't wait to try this.

Also, try substituting part of the beef broth with beer (1/2 can of Bud or other typical beer). Adds a nice richness to it!