Blue State Chili

Well, as I have said to DarwinCatholic, I believe that the results of the special election show that we have the best government in California that money can buy. I am happy (I suppose) for the several unions, who have managed to preserve their special interests. But in the interest of showing that there is something of interest in blue states besides their racy lingerie or unrealistic political attitudes, may I recommend the following, which my wife Beth and I had for dinner tonight.

Blue State Chili

Ingredients:

1 Package Carroll Shelby’s Original Texas Brand Chili Kit

2 lbs Tri-tip steak, cut so as to minimize fat

(marinade for steak)
Dark Balsamic Vinegar
A-1 sauce
Sesame Oil
Extra Virgin Olive Oil
1 Quart plastic seal-lock bag

1 8 oz. can of Tomato Sauce
1 6 oz. can of Tomato Paste
1 14 oz can of chopped Tomatoes

1 medium yellow or brown onion
1 medium red onion
Extra Virgin Olive Oil

1 15 oz can of red kidney beans
115 oz can of garbanzo beans (or kidney or pinto beans)

Instructions:

Put the tri-tip steak into the seal-lock plastic bag. Put a tablespoon or so (depending on taste) of the A-1 sauce (Worcestershire sauce would also make a good alternative). Pour in the Balsamic Vinegar until it encloses the steak in the bag. Put in another tablespoon or so of the olive oil into the marinade. A dash or three of sesame oil wouldn’t hurt either. Seal and put in the refrigerator for at least 24 hours.

Use a large covered casserole or pot. Put the contents of the tomato sauce, tomato paste, and chopped tomatoes into the pot. Open the large (dark red) spice packet from the Carroll Shelby’s Kit, and stir it into the mix. (If you are really adventurous, put in the small red spice packet of cayenne pepper as well: WARNING: CARROLL SHELBY’S ALSO HAS A PACKET OF SALT AND OF MASA FLOUR: IF YOU LIKE SALT, THEN PUT IT IN; BUT MOST ESPECIALLY, DON’T PUT THE MASA FLOUR IN, UNLESS YOU WANT YOUR CHILI TO SET HARDER THAN PORTLAND GRADE CEMENT. Put an 8 oz can of water (preferably bottled) into the mix, and two 6 oz. cans of water in as well. Stir until smooth. Then put on at low heat until simmering.

Peel and chop the red and yellow onions, and use a small cast iron skillet (or, if you are really blue state, a stainless steel pan) to sweat the onions in a tablespoon or two of the olive oil. When the onions are translucent and smell wonderful, stir the onions into the simmering tomato chili mix.

Remove the tri-tip from the bag (reserving the marinade) and chop into 3/4ths inch cubes. Put the cubed tri-tip into a large skillet, and brown the meat with a little olive oil. Pour the marinade into the skillet, and make sure that the marinade cooks with the browning meat. Then pour meat and marinade into the simmering chili mix. Stir until smooth, and then cover. Allow to simmer for another 20 minutes.

Pour the two cans of (drained) beans into the mix, stir until mixed, turn off the heat, and cover. Ten minutes later, the chili should be ready.

Beth’s opinion was that it was the finest chili she had ever eaten. I would tend to agree.

Enjoy.