Mountain Chili
This afternoon I drove over to Ashe County to visit the old Ore Knob copper mine (more later) and pick up some groceries in Jefferson. Cruising the meat counter I found a package of beef chuck eye steak reduced from $7.55 to $3.35. Sez I to me, "That looks like chili meat!" So, I bought the stuff and made the best chili I've ever eaten!
I'll tell you how to make it.
Buy a pound, or so, of beef chuck eye steak about two days away from the Dempsey dumpster and cut into half-inch cubes. Cut two strip of extra thick bacon (Smithfield, two for the price of one) into half-inch strips. Place in an iron skillet and cook on high heat until the bacon fat is rendered and the beef is medium to medium-rare. Set side the meat but leave the grease.
Slice an onion (BJ's, 5 lbs for $2.99) into rings a half inch thick and wilt in the grease. Then put dark chili powder, cumin powder and paprika to your liking in the pan with the onions and heat until aromatic. Toss in the reserved meat, a cup, or so, of halved grape tomatoes (Del Monte, two for the price of one) and a bottle of Guiness stout (left over from Christmas 2005). Sprinkle with the dregs from a bag of nachos (Trader Joe's, 3 lbs for $1.99), kosher salt and ground black pepper. Stir the concoction, cover the skillet with a lid and simmer until the tomatoes are soft and separated from their peels.
Savor with a room-temperature margarita made with 2 parts 100% agave tequila (sorry, but you've got to bite the bullet on this one), 1 part Harlequin orange liquor (a fraction the cost of Gran Mariner) and 1 part fresh-squeezed lime juice. No salt, no ice.
Life is good! I guarantee.
I'll tell you how to make it.
Buy a pound, or so, of beef chuck eye steak about two days away from the Dempsey dumpster and cut into half-inch cubes. Cut two strip of extra thick bacon (Smithfield, two for the price of one) into half-inch strips. Place in an iron skillet and cook on high heat until the bacon fat is rendered and the beef is medium to medium-rare. Set side the meat but leave the grease.
Slice an onion (BJ's, 5 lbs for $2.99) into rings a half inch thick and wilt in the grease. Then put dark chili powder, cumin powder and paprika to your liking in the pan with the onions and heat until aromatic. Toss in the reserved meat, a cup, or so, of halved grape tomatoes (Del Monte, two for the price of one) and a bottle of Guiness stout (left over from Christmas 2005). Sprinkle with the dregs from a bag of nachos (Trader Joe's, 3 lbs for $1.99), kosher salt and ground black pepper. Stir the concoction, cover the skillet with a lid and simmer until the tomatoes are soft and separated from their peels.
Savor with a room-temperature margarita made with 2 parts 100% agave tequila (sorry, but you've got to bite the bullet on this one), 1 part Harlequin orange liquor (a fraction the cost of Gran Mariner) and 1 part fresh-squeezed lime juice. No salt, no ice.
Life is good! I guarantee.
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