So here is the actual chili recipe that used in any restaurant I was the Head Chef.
You can replace certain applications with the tools you have available to you. For the flattop grill and rondo you can just use a heavy bottomed stock or soup pot. At home, I like to use ceramic dutch ovens. Note that you must divide all the ingredients by however you want to scale it down. This is a restaurant size batch.
- 10# 85/15 chuck
- 2 cups mild chili pdwr
- 2 cups ancho chili pdwr
- 1/4 cup gran garlic
- 1/4 cup cumin
- 1/4 cup corriander
- 1/4 cup oregano
- 1/8 cup smoked paprika
- 1 cup bacon fat
- 3-5 onions, pending size
- 2-4 jalepenos
- 2 pablanos
- 1 qt beer, lager or similar
- 1 #10 can kidney beans
- 2 #10 cans tomato filets
- Beef stock
Gather all of your ingredients and have ready, lids off, beer filled and seasoning blend mixed thoroughly. Mince the jalapenos, find dice the rest of the vegetables. Spread ground beef out on the flattop. Begin to sweat the veggies in a large rondo with the bacon fat.
Spread 1/4 of the seasoning on the raw side of the ground beef and mix.
Mix the rest of the seasoning in the veggies after they begin to turn light amber in color.
Add the beef after it is 3/4 cooked, leave some of the raw peices to cook and flavor to the chili. Once the heat begins to increase, deglaze with the beer and add the beans. Let the beer reduce by about 1/2 and then add the tomato filets. Keep stirring occasionally and let simmer for at least 30 min. and no more than 1 hour.
Transfer to a large hotel pan for safe cooling and then portion into 5-6 containers.
We may save beef scraps from cleaning and add that to the chili. They must be small diced with no sinew or cartilage. Also make sure to brown these and add early in the cooking process so that they become tender. ( just don’t add if forgotton at the beginning.