Matty Matheson Home Style Cookery by Matty Matheson

Author:Matty Matheson
Language: eng
Format: epub
Publisher: Abrams
Published: 2020-08-25T00:00:00+00:00

This is totally inspired by the Sunday gravy that Carol, my mother-in-law, makes—but I made it into a chili! How smart am I, and how smart are you gonna look when you make this on game day and show the whole family and whoever else was invited over to consume the greatest chili on the planet? Everyone always talks such a big game on who makes the best chili, and now you have the magic key to destroy everyone’s egos and set yourself up for chili world domination. Big chili energy.

1½ pounds (700 g) boneless beef short ribs, cut into 1-inch (3 cm) cubes

2 teaspoons kosher salt, plus more as needed

1 tablespoon freshly ground black pepper

1½ pounds (700 g) pork ribs, cut into 2-bone pieces

1 white onion, quartered, plus ½ cup (100 g) grated

⅔ cup (100 g) diced red bell peppers

⅔ cup (100 g) diced green bell peppers

⅓ cup (75 g) chopped celery

4 garlic cloves, peeled

1 poblano chile, cut lengthwise and seeded

2 jalapeño chiles, cut lengthwise and seeded

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground coriander

1 tablespoon ground mace

1 tablespoon ground cayenne

1 tablespoon Mexican chili powder

¼ cup (60 ml) canola oil

1 pound (450 g) ground beef

1 pound (450 g) ground pork

¼ cup (60 ml) tomato paste

1½ cups (360 ml) Mexican lager beer

2 (14.5-ounce/411 g) cans crushed tomatoes

2 (15-ounce/425 g) cans red kidney beans

1 quart (1 L) Beef and Bone Marrow Stock, or store-bought

1 bouquet garni (6 sprigs cilantro, 6 sprigs parsley, and 2 bay leaves tied together with butcher’s twine)

⅓ cup (70 ml) Tabasco sauce

⅓ cup (70 ml) Worcestershire sauce

1 cup (160 g) grated Cheddar cheese

3 tablespoons sour cream

2 cups (55 g) sliced whole scallions

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