2007 - Global Warming: An Inconvenient Chili
Chili Chef: Leanne Loren



3.5 lbs sirloin steak

1 lb ground pork sausage

2 large white onions

5 dried red New Mexico chiles

4 chipotle chiles

5 7-oz cans whole green chiles

1 bulb (!) garlic 

6 medium tomatoes (homegrown are best!)

1 red bell pepper

1/2 tsp tarragon

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp dried oregano (1)

1/2 tsp white pepper

1/2 tsp black pepper

2 15-oz cans chicken broth

1 tsp ground cumin

1 tsp mexican oregano (2) 

steak rub


Let's get the sirloin smokin'. Season the steaks with your favorite steak rub. (I dust the steaks with Fiesta brand fajita seasoning, then marinade in lime juice and soy sauce. )

While that's going on, fire up your smoker. I use a barrel smoker, making a small coal bed at one end, banked on either side wiht soaked mesquite pieces. When that's ready to go, put the steaks on to smoke (at the other end) in low heat (~250?), until just pink in the middle (hmm, was this two hours? I can't remember; your mileage may vary.)

When the steaks are done, slice them 1/2" wide across the grain (there's a little extra to snack on, go ahead!) In a large pot, melt 2 Tbsp butter, and saute one chapped onion and half the head of garlic (peeled and crushed) until the onion is soft. Add the sausage and saute until brown. Add the sirloin and 1/2 can of chicken broth. Add the white and black pepper, tarragon, organo (1), basil and thyme. Simmer covered for one hour, salting to taste.

While the first simmer is going on, let's perpare the chile sauce. Cut off the tops of the dried New Mexico chiles to move the stems and seeds and to expose the interior, leaving them as whole as possible. Cut the tops of the chipotles, and cut them lengthwise to extract the seeds. Set all of the chiles simmering in chicken broth (just enough to cover). When the chiles are soft (about 45 minutes) remove the New Mexicos from the broth and cut them in half, lengthwise. For each half, carefully scrape off the inner pulp with a flat knife, angled away from the scraping direction. Then, scrape the pulp off the knife into a blender. Add the remaining broth and the chipotles, and one whole green chile, and blend into a sauce. (Don't stick your face into this stuff!)

Chop the remaining green chiles. Add the green chiles and chile sauce to the pot and simmer covered for another hour (that will make two hours, so far.) Add half the sauce initially, adding more over time until you think it's right.) Add more chicken broth as needed to keep moist.

Now, after two hours of simmering, we're ready to add the rest of the ingredients...

Chop the bell pepper. Peel and chop the tomatoes, garlic, and onion. Add all fo this to the pot, along with the ground cumin and oregano (2), and simmer covered one last hour (that makes three!). You can skim the grease off in this stage - it works better if you simmer without stirring for a while. Thicken with flour and cool water paste (about 20 minutes before done.)

Serve with ice-cold milk, grated cheese, Fritos, and Cheese-Its! :-)

(copyright 1990-2018, Ian Silver)