With football season back in full swing, tailgaters are once again the toast of the town. Tailgaters hoping to set theirs apart from the rest should consider the following recipe for “Four-Corners Chili,” courtesy of Tucker Shaw’s “Gentlemen, Start Your Ovens” (Chronicle Books).
1/2 pound beef stew meat, cut into 1-inch cubes
1/2 pound lamb stew meat, cut into 1-inch cubes
1/2 pound pork stew meat, cut into 1-inch cubes
4 to 6 short ribs
3 slices bacon
1 teaspoon olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 small jalapenos, sliced
7 garlic cloves, 3 smashed and minced, 4 halved Salt and pepper
1 tablespoon dried oregano
1 tablespoon dried sage leaves
1 small can (about 6 ounces) tomato paste
1/2 cup ketchup
1 bottle (12 ounces) of your favorite beer
1-1/2 tablespoons grand cumin
1/4 cup chili powder
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chicken stock
Makes 6 servings
Season the meat with salt and pepper and set aside. Preheat the oven to 300 F.
In a large, ovenproof pot or Dutch oven with a tight-fitting lid, saute the bacon in the olive oil over high heat until the fat has rendered.
Remove the bacon from the pan with a slotted spoon onto a bed of paper towels. Blot up the excess fat from the pot with additional paper towels, leaving in about 2 to 3 tablespoons. Then, working in batches and being careful not to overcrowd the pan, sear the beef, lamb and pork over high heat until browned and crispy on all sides, about 6 minutes total per batch. Using a slotted spoon, transfer to a bowl or plate large enough to catch all the juices.
Blot any excess fat from the pot, leaving about 2 tablespoons. Saute the onion, carrots and jalapenos until soft, about 4 minutes.
Add the minced garlic, oregano and sage and saute for 2 minutes more. Add the tomato paste and ketchup and saute for 3 to 4 minutes more, until the tomato begins to deepen in color, turning slightly brown.
Add the beer, stirring well to liquefy the tomato, then add the cumin and chili powder, cinnamon, nutmeg, and garlic halves. Return the meat and any accumulated juices to the pot, stirring to coat with the chili mixture. Add the chicken stock, stirring well. The chili should be fairly wet, with about half the meat submerged. Bring to a low simmer, but do not boil. When a low simmer is reached, cover and slide the chili into the oven.
Bake the chili for 2 hours without stirring. After 2 hours, taste and adjust the seasonings. Add more stock if you need it to keep the meat half-submerged. Stir the chili. Reduce the oven temperature to 250 F and bake for 1 hour more.
Sprinkle reserved bacon over the chili. Let the chili cool, then refrigerate overnight. Reheat on the stove top by bringing it to a low simmer and holding it there for 20 minutes. Serve hot.