Hi folks!
This is the way we make Chili up in the north! We call it Gibson chili! Sometimes we even call the day after the chili The Thunderbird day. Can you imagine!
2 dried ancho-peppers
1 chipotle pepper
1 birdseye-pepper
1 jalapeno-pepper
olive oil
10, at least, pieces of garlic, chopped quite rough
2 kilos of meat
About 200 centiliters of light beer
a handfull of flour
1/2 coffeecup of chili powder
1 coffeecup dark meat broth
1 spoonfull cummin
1 spoonfull of oregano
1 spoon of grinded coriander seed
1 teaspoon of sugar
salt
(masa harina)
Start with the pepper. Use rubber gloves. Take away all except the fruit walls. Put it in some water, cook for about 15 minutes under lid. Let the pepper get cool.
Fry the garlic, soft, until it's light brown. Put it in a big pot on the stove.
Cut the meat in one centimeter big pieces. Fry the pieces until they're brown all around. Put the meat in the big pot with the garlic. Stir.
Mix the flour and the chilipowder, sprinkle it over the contents in the pot.
Strain off the pepper water. Mash the pepper, put it in the pot. Mix with the meat and the garlic.
Pour the pepper water, the meat broth and the light beer in the pot until it covers the meat. Let it boil! But just for a while. Turn down the heat so the pot just simmer.
Add the cummin, oregano and choriander. Stir often, so the meat don't get burnt. Let the pot cook until the meat starts to fall into smaller pieces. It might take a couple of hours, but no more then 3 hours.
Serve with corn chips, cheese, guacamole, maybe some lettuce, and beer or wine. And, of course, tequila. En masse!
Just one thing. Do not forget about the rubber gloves when taking care of the different peppers. Otherwise you might as well use a soldering iron if you stop to pick your nose.
This version of the chili is, of course, a softer Swedish one. I guess there's lots of Gibon-related recepies out there, and really hope we can get them alive here, in this very forum!
