Скачать или смотреть Texas Chili With A Twist - It's Kosher!

David Feder’s DKCC* Texas Chili
*The Dallas Kosher Chili Cookoff (DKCC) was started in 1982 as a small fundraiser for Tiferet Israel Synagogue in Dallas, Texas. Since then, it has grown to be one of the largest chili cook-offs of any type, kosher or otherwise, in the U.S. It is held each year at Tiferet Israel Synagogue on the second Sunday between the holidays of Purim and Passover. Although the number of participating groups is capped at 50, at its peak the cook-off attracted some 5,500 attendees and post-Covid attendance has finally returned to nearly that number. The Feder family has been a part of the Tiferet Israel congregation since 1961. To enter or to attend the cook-off, go to https://kosherchilicookoff.us/.

David Feder’s DKCC Texas Chili
Yes, it is called Texas Chili and yes, it has beans. The fact is, nobody knows where the idea that chili doesn’t have beans got started and in spite of the apparent anathema most the chili you encounter in the state will have those luscious legumes. You need the starch and the texture to balance out the heat and the rest of the textures. That’s my story and I’m sticking to it!

Ingredients:
1 ancho pepper (dried Poblano), stem and seeds removed
1-2 small chipotlé peppers (dried and smoked jalapeño) , stem and seeds removed
4 tsp. lightly toasted cumin seeds
1 tsp. coriander seed
1 tsp. coarse sea salt or Kosher salt
3 Tbsp. olive oil (or avocado oil or any unrefined cooking oil)
2 lb. chopped chuck steak
1 medium Texas 1015 Sweet or Vidalia onion, peeled and finely chopped
2-4 cloves garlic, minced
2-4 Serrano peppers, finely chopped (optional; do NOT remove seeds!)
2 lb. ripe red tomatoes (Marzano or heirloom), chopped (seeded if desired)
1 can pinto beans (yes, beans!)—do not drain
1 12oz. bottle Lone Star beer or meat/vegetable stock
Salt to taste
1 cup snipped fresh cilantro
Tortilla chips, saltines
*Dallas Kosher Chili Cook-off

What To Do::
1. Combine Ancho pepper, chipotle pepper(s), toasted cumin seeds, coriander seeds, and salt in a spice grinder (coffee grinder) and pulse until finely ground. Set aside.
2. Heat oil in a large, heavy saucepan over medium-high heat until a dice of onion sizzles. Add onion and sauté until lightly golden, about 5 minutes. Add beef and sauté until browned, adding garlic and Serrano peppers halfway through. Cook and stir for 7-10 minutes.
3. Stir in tomatoes and dry spice mixture; cooking uncovered, for 7-10 minutes or until softened, stirring occasionally.
4. Add beans and beer or stock; reduce heat and simmer for 1 hour until meat is tender, stirring now and again (do not scorch!). Adjust salt to taste as you go along.
5. Serve topped with fresh cilantro leaves, and tortilla chips or saltines on the side.

Note: This will yield about a Three-Alarm chili. Feel free to substitute hotter varieties of chili peppers or more Serrano and chipotle peppers. As with all chilis, stews, and pasta sauces the flavor only improves the next day after the flavors have had time to merge and marry.
Addendum: Chile is a country; chili is the dish and the peppers. People who confuse the two will be deported to Chile where the chilis are bland and it is chilly in June.
David Feder’s DKCC* Texas Chili
*The Dallas Kosher Chili Cookoff (DKCC) was started in 1982 as a small fundraiser for Tiferet Israel Synagogue in Dallas, Texas. Since then, it has grown to be one of the largest chili cook-offs of any type, kosher or otherwise, in the U.S. It is held each year at Tiferet Israel Synagogue on the second Sunday between the holidays of Purim and Passover. Although the number of participating groups is capped at 50, at its peak the cook-off attracted some 5,500 attendees and post-Covid attendance has finally returned to nearly that number. The Feder family has been a part of the Tiferet Israel congregation since 1961. To enter or to attend the cook-off, go to https://kosherchilicookoff.us/.