Jamie Oliver

forum: Food & Drink

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#41 Tue 21 Jul 09 2:20pm

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Chilli con Carne

Capitol Punishment Chili (World champion Texas red chili)

by Bill Pfeiffer

This recipe comes from Bill Pfeiffer.  He won the 1980 and
1982 World Chili Cookoff and took first place in the
International Chili Society's 14th annual World Championship
Chili Cookoff with it.
Pfeiffer calls this recipe "Capitol Punishment Chili" because
he won his first attempt at a chili cookoff in Washington, DC.
Texas red chili has no beans...

INGREDIENTS (serves 25)
1 Tbsp    oregano
2 Tbsp    paprika
2 Tbsp    MSG
9 Tbsp    chili powder (light)
4 Tbsp    cumin
4 Tbsp    beef bouillon (instant crushed)
4 Tbsp    cumin
2 cans    beer
2 cups    water
2kg       minced beef (chunky)
1kg       minced pork (ground chunky)
5oogm     diced steak
2         large onions, finely chopped
1 tsp     mole, powdered
1 Tbsp    sugar
1 tsp     coriander
1 tsp     hot pepper sauce
8 oz      tomato sauce (1 can)
1 Tbsp    masa harina
salt, to taste

PROCEDURE
(1)  In a large pot add paprika, oregano, MSG, chili powder,
cumin, beef bouillon, beer, and two cups of water. Let simmer.
(2)  In a separate skillet brown 1 1/2 lb meat with 1 Tbsp oil
or kidney suet until meat is light brown.
(3)  Drain and add to simmering spices.
(4)  Continue until all meat has been added.
(5)  Saute finely chopped onions and garlic in 1 Tbsp oil
(6)  Add to spices and meat mixture.  Add water as needed.  Simmer
two hours.
(7)  Add mole, sugar, coriander, Louisiana Red Hot sauce, and tomato
sauce.  Simmer 45 minutes.
(8)  Dissolve masa harina in warm water and add to chili.  Add salt
to taste.  Simmer 30 minutes.

NOTES
I use Durkee's Louisiana Red Hot sauce.  Probably your favorite
brand of beer is ok.  Pfeiffer's ICS-winning recipe uses Budweiser
because they sponsored the contest. For hotter chili, add additional
Louisiana Red Hot sauce to taste.
This chili is a great dish if you have a LOT of time.  Note well
the amount of time called for in each simmering step.

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#42 Tue 21 Jul 09 2:43pm

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Chilli con Carne

That sounds good, Frizz.  I use masa harina, too as a thickener.  Also, if you don't have any on hand, you can get away with using a little cornmeal.  Just make sure the chili simmers long enough so it all gets cooked.

Eddie

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#43 Tue 21 Jul 09 2:50pm

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Chilli con Carne

Frizz, what is  powdered "mole" in your recipe?

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#44 Wed 22 Jul 09 2:36am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Chilli con Carne

Shammy mole is a type of spice paste or powder used in Mexican cooking - like a curry or stew type thing. Apparently over in the U.S you can buy it in packets & jars like we can buy Pataks for curries etc.

I am determined to have a buy up from this site when I get the tax cheque this year. I want to spend around $100 including delivery.

http://www.fireworksfoods.com.au/Web/index.html

On the left is a list, click on mexican products & chillies. Another list will appear, click on moles.

Last edited by frizz1974 (Wed 22 Jul 09 2:38am)

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#45 Wed 22 Jul 09 7:27am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Chilli con Carne

Thanks Frizz,

I knew of moles as in the recipe, but not powders. smile

May have to keep my eye out at our specialty shops, they are always including new and interesting ingredients.

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#46 Thu 04 Mar 10 10:47am

stuartjohnwood

Member
Member since Thu 04 Mar 10

Re: Chilli con Carne

Does anyone know where I can find the Dutch Oven Chilli Recipe as seen in episode 2 of jamies American road trip?

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#47 Thu 04 Mar 10 12:13pm

Pakman

Forum champ
From Estonia
Member since Tue 06 Oct 09

Re: Chilli con Carne

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#48 Thu 04 Mar 10 12:56pm

stuartjohnwood

Member
Member since Thu 04 Mar 10

Re: Chilli con Carne

Thanks Pakman but sadly no, this is not it. The recipe I'm looking for is the Chili Con Carne dish Jamie cooked in the Dutch Oven (large black pot) on the fire while out with the cowboys near the end of episode 2 of Jamies American Road trip. I can't find it documented anywhere.

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#49 Thu 04 Mar 10 1:09pm

ACDC

Forum champ
Occupation Bewitched, bothered and bewildered Mother
From Ireland
Member since Tue 19 Aug 08

Re: Chilli con Carne

http://www.channel4.com/programmes/jami … d-trip/4od

Welcome tho the forums stuartjohnwood.
You should be able to get all episodes here. I have the book and will type it out for you if the show doesn't help, but not until tonight or tomorrow night.  Up to my eyes at the moment.

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#50 Thu 04 Mar 10 10:18pm

ACDC

Forum champ
Occupation Bewitched, bothered and bewildered Mother
From Ireland
Member since Tue 19 Aug 08

Re: Chilli con Carne

Okay, here is the recipe from the book.

Chilli Con Jamie

Serves 10 12

2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.

Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces

Make coffee and while its hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.

After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once youve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Dont forget multiple cold beers! Enjoy.


And here is what I took down while watching the programme. Remember that there are no weights and measures on the tv version. You can mix and match or do one or the other. Hope it works for you, let us know how you get on.

Olive oil on a screaming hot dutch oven, followed by sliced onions, garlic, 2 cinnamon sticks, paprika and fresh chillies ( I think he added dried chillies too but that was from watching he didn't say. ) Fry and stir for a little while, next add a little sugar and two huge tins of whole tomatoes and large mug of coffee and some water. Bring back to simmer then add the brisket in largish (is that a word) pieces. Put on the lid cover with hot coals and cook for two and half hours approx. Stir and add sliced mixed colour peppers, two big tins of drained kidney beans and bring back to simmer for about half an hour. 
It looked smashing and I think I'll have to give it a go myself but in the kitchen oven over the next few weeks.

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