Great East House Chili

Posted by: Great East ButcherPosted on: 10-26-2020
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With the cold months fast-approaching, here in Maine, there’s lots we have to do to prepare. Chop firewood, order oil, buy shovels, and salt, but maybe just as important; lock down a solid chili recipe. Our house chili is a fairly basic recipe, and it keeps very well in the refrigerator. 

While we would obviously prefer that you come in and see us to get a bowl, we would also like to share the recipe with you, so you can make it for your family at home (and even tell them it’s your recipe, I won’t tell).

This recipe is fairly basic, I have whittled it down, and trimmed the fat off of it over the course of the last 10 years. It’s a hearty, warming, instant classic, and I hope you enjoy it as much as I do. It’s an absolute must have for Fall camping, and snowy nights in for a family movie.

What you’ll need from us:

-House Ground Beef (2lbs)

-House sweet sausage (1 link)

-House smoked Brisket (¾ lbs)

-Beef Stock (1 12oz container)

-Red Kidney Beans (3 12oz cans)

-Crushed tomatoes (equal amount to the beans)

-Camp Mix

-Lost woods Hot sauce

What you’ll need from the cupboard:

-Smoked Paprika

-Chili Powder (preferably dark)

-Garlic Powder

-1 White Onion

-2 Bell Peppers

-1 Fresh Jalapeno 

Okay so, this recipe comes together fast, so it’s important to do all your prep(mise en place) ahead of time, so it’s all at your fingertips, and ready to go.

So, finely dice your onion, bell peppers, and jalapeno (if you like less spicy remove seeds and membrane inside), set that mix aside. Cut sweet sausage out of its casing, break that up, and set it aside. Now open up all your cans, and containers, from this point on all you want to be doing is stirring, and dumping ingredients into the chili, basically. Oh, and grab a sheet pan, that’s going to come in handy.

  1. Start a sautee pan over medium heat, add a small amount of whatever cooking oil you prefer, I use canola
  2. Sautee the onion, bell pepper, and jalapeno mix until it starts to turn translucent, and fragrant, season with camp mix, stir, and set aside in your sheet tray (this prevents overcooking that would take place if you left it in the hot pan)
  3. In at least a 2 gallon pot, place a similar amount of the same cooking oil, once oil is hot add the ground beef, let brown for 2 minutes, add sausage, stirring and breaking up constantly let this mix go for about 6 minutes, stirring and breaking up(all this work WILL pay off) 
  4. To your meat mix, add camp two giant pinches of camp mix, 2 tbsp of garlic powder, ⅓ cup of paprika, and ⅓ cup of chili powder, stir until completely combined
  5. Take pot off the heat, add the sauteed vegetable mix to the meat mix, and combined thoroughly
  6. Add crushed tomatoes, beans, beef stock, and 1 cup of water to the pot, give it a through stir and return it to the heat
  7. Allow the chili to stew on low heat for a least 30 minutes, stirring occasionally 
  8. Add hot sauce and season with camp mix to taste, doing this step last keeps you from overseasoning, because as the chili cooks down it loses water 

This recipe is a go to for me at work, and at home, you can add and subtract things to make it your own, and it’s a fairly foolproof recipe. I recommend you try it my way first, make sure you have plenty of cornbread nearby for dunking, and Enjoy! 

-David

“Keep your knives sharp, and be patient.”

P.S.-if you mess it up, just come in and I’ll make you a bowl.

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