Cost: $20 and Over
Serves: 12-14
Prep Time: 20-25 min.
Cook time: 4-5 hours 30 min.
Difficulty: 3
Here is our Vaquero Chili we presented at the Virginia City Chili cook off. If you do not like beans and tomatoes in your chili then look up our Buckaroo Chili. If like us you love everything in chili then try this one out! We had a lot of really great feedback from the people at the chili cook off. Thank you everyone for all the compliments. I must admit I felt a sense of pride at all of the people that came back just to tell us that ours was the best and all of the people that came to our booth after being told ours was the best. I brought 10 quarts of this chili and even with each serving being about a tablespoon it was all gone in 2 hours! That is 640 tastes we gave out of it! We wish we could have kept competing for the last 5 hours but we just did not know that we would be such a hit. We promise next year to at least bring twice the amount! Here is the recipe of the chili if you want to make it for yourself, enjoy!
Ingredients:
Seasoning Mixture
3 tbsp Ancho chili powder
2 tbsp New Mexico Red chili powder
1 tbsp Arbol chili powder
2 1/2 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp ground cloves
1/4 tsp ground fennel
1/2 tsp leaves tarragon
1-2 tsp Freshly cracked pepper medley
Chili
3.5-4 lbs rib eye steaks (cubed)
1/2 lb bacon ends (chopped)
1 lb Don Juan’s New York style chorizo
2 (15.25 oz) cans low sodium kidney beans rinsed
2 (14.5 oz) cans diced fire roasted tomatoes
1 1/2 cups yellow onion (finely chopped)
1 shallot (finely chopped)
6 Talatta brand anchovy fillets in oil (drained)
2 oz 60% coca bittersweet chocolate (broken up)
1 large jalapeno (seeded, finely chopped)
6 cloves garlic (diced)
1 quart low-sodium chicken broth
1 cup Peeberry coffee
1/4 cup Apple cider vinegar
1/2 cup Ridgemont Reserve straight Bourbon Whiskey
2 tbsp 1 tsp ketchup
1 tbsp Tapatio hot sauce
2 tbsp molasses
2 tsp Tamari
1/8 tsp liquid smoke
2 bay leaves
1 tbsp dried oregano leaves
Garnish
4 Green onions (chopped)
2/3 cup Cilantro (chopped)
2/3 cup Chipotle Cheddar (shredded)
1 poblano pepper (diced)
1 Anaheim pepper (diced)
Beans
Drain beans and then rinse in colander for 5-10 minutes under cool water. Set aside to drip until ready to use.
Garnish
Mix all ingredients (unless you would like to leave some out) together in a medium bowl before serving.
Chili
Rub your 2-3 rib eye steaks with 2 tsp of olive oil. Lightly dust both sides of steaks with fresh crack pepper and kosher, then rub seasonings into meat.
Heat your 10 quart sauce pan over medium high heat. Once heated brown all steaks by searing them 3-4 minutes per side. Move steaks to plate, cover with aluminum foil and let cool for 5 minutes. Once cooled chop steak into ¼ inch pieces. Sit steak pieces to side in a medium bowl (reserve any juices left from chopping up steak.) Brown chorizo in cast iron for 7-8 minutes, stirring frequently. Move chorizo from 10 quart sauce pan to medium bowl with steak bits and cover. Leave any left over oils in the 10 quart sauce pan.
In a medium bowl whisk together chicken stock and the seasoning mixture. Turn heat down to medium and add 2 cloves garlic, 1/4 cup onion, shallot, cook for 30 seconds while constantly whisking. Whisk in ketchup, vinegar, liquid smoke, tamari and chicken stock mixture. Cook uncovered for 20-25 minutes, mixing and scraping the bottom of the sauce pan often. Pour this mixture into a food processor or blender. Add reserved steak juice, anchovies, molasses, coffee, chocolate and 1/4-1/3 cup of the beans to the blender or food processor and pulse for 1 minute 45 seconds on low and then 45 seconds on hi or until evenly mixed puree is formed. Set aside until ready to use.
Cook bacon in the bottom of the 10 quart sauce pan over medium heat until browning and crisping (9-12 minutes.) Move bacon to bowl with steak and chorizo and reserve 1/2 cup of the bacon grease in the bottom of the 10 quart sauce pan (clean out the rest, if you do not have a full half cup add olive oil to the grease until you do.) Lower heat to medium, add remaining onions, garlic and the jalapeno and cook, stirring and scrapping the remnants from the bottom frequently, until onions are softened and translucent (6 to 8 minutes.)
Add puree to 10 quart sauce pan (after adding puree mixture add 1/4-1/3 cup water to blender and swish around to break loose the remaining puree add this to the pot as well.) Cook for 2-3 mintes constantly stirring and scraping. Add steak bits, chorizo, bacon, oregano and bay leaves. Bring to a simmer, scrape the bottom of the pan and reduce heat to lowest setting. Cover but leave a small crack and cook for 1 hour.
Add crushed fire roasted tomatoes, 1/4 cup bourbon whiskey and beans, continue to cook covered with small crack until beans and beef are tender and broth thickens (2 to 3 1/2 hours.) Add extra chicken stock if necessary to keep beans and meat mostly covered and moist.
Add 1/4 cup bourbon whiskey and hot sauce to chili stirring until evenly mixed. You can serve immediately but I prefer to let cool and refrigerate overnight.
Reheat, top with garnish and enjoy!
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