Fall Weekend Tailgate

Celebrating Chef George's 24th Anniversary on PBS

Tune-in GHL CreateTV Sat Sept 29th 6:30AM/6:30PM Sun Sept 30th 12:30PM

Saying goodbye summer and welcoming “slow and low cooking” during Fall.

Forget the brats and sausages this weekend. Let's cook-up a dish..I'm talking a hearty, meaty dish with a spicy-kick that melts in your mouth and warms you up before the game. Here's one of my favorites. You can make it ahead of the tailgate. Try my Faux Pressure-Cooked Chili Recipe. In less than a couple hours, you'll be enjoying the warming comfort of the best chili that will keep you satisfied well past half-time. Don't forget- bring the toppings!

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We have made the move from picnics to tailgates. Now that the season is in ful swing, here’s a great do ahead chili. The flavors only get better the next day. Tailgate season is in full swing

A favorite crowd pleaser is using whole meat as opposed to chop meat in a chili. There’s more to chew on, so to speak. However the real results achieved is the flavor and texture in this dish. I use a combo beef and pork version for the ultimate pleasure.

This recipe cooks quicker than just simmering on the stove. If you do not have a pressure cooker or slow cooker; none to fear. Use a cast iron pan such as Le Creuset.

Faux Pressure-Cooked Chili

Makes 8-10 servings 

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2 pounds Chuck roast 

2 pounds Boneless country-style pork ribs

Olive oil as need to sear meat

4 Tablespoons ground cumin

4 dried chilis, seeded and cut into 1/2 inch pieces

1 onion, quartered

6 cloves garlic, halved

1 jalapeno pepper, seeded and chopped

2 1/2 cups chicken or beef broth

Heat the olive oil in a large cast iron pan over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Repeat by searing the beef.

Preheat oven to 450 degrees.

Add pork back into pan with beef, along with the 4 Tablespoons cumin, dried chilis, quartered onion, garlic halves, and jalapeno pepper. Add broth, cover with a tight lid, and cook on high for 1 1/2 hours. If you do not have a very tight lid, cover with foil and then place the lid over foil. Do not open oven or peek inside the pan for 1 1/2 hours. 

Remove meat from oven, Do Not remove cover. Allow to cool for thirty minutes.

Prepare sauce to add to meat. 

For the Sauce & Finishing:

1 Tablespoon each oregano, cumin, chili powder

1 tablespoon olive oil

1 onion, chopped

6 cloves garlic, chopped

4 cups crushed tomatoes

2 can pinto or red beans, rinsed

2 ounces Bittersweet Chocolate, melted

In a sauce pan heat olive oil, onions, garlic and cook until tender but do not brown. Add toasted spices and add tomatoes, chocolate and beans. Lower temperature and simmer for thirty minutes while meat is resting. 

After thirty minutes, remove cover from meat and pour juices into sauce. Shred meat finely with two forks. Pour sauce into meat and cook an additional 1 to 1 1/2 hours to allow sauce and meat to blend. 

Note:

Bring out the flavor by slow-toasting spices by slowly toasting powdered spices in a dry skillet over low heat before adding them to the chili. 

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