Buffalo Billy's Droolin' Chili - Hector's Chili with Bison and Moose Drool

I figured that since it was Halloween and it is my 400th post, that I would write about something very near and dear to my heart(burn).  ;)

Hector's Chili

Back in 2007 I was exposed to this chili recipe by a Bakespace member....  That would be my friend Spryte from Spryte's Place, and her original recipe is located }--here--{  (and linked by the name above as well)  This is the ultimate chili recipe, as far as I am concerned.   In fact, it has become my ONLY chili recipe.  Granted I have done my own slight tweaks to it over time.  Nothing really major mind you, just a few things here and there.  This started because I was having less than stellar luck in finding the recommended "smoked lager" while living in San Diego.  So I opted to acquire my smoky flavor from my own chili powder mixture.... (Schmokin Chili Powder)  utilizing Chipotle and Smoked Paprika as well as a touch of Alder Smoked Salt. But I have veered from my original paragraph topic..... The beer I have come to rely on for this chili is "Moose Drool" (Brown Ale) from the Big Sky Brewing company.

I know, I know.... Here I am, living  in "Microbrew Heaven" and I am buying beer from Montana!!  This is proof positive that I am insane.

The other changes I have made have been dictated by circumstance.  But surprisingly enough, I have found that I like the chili even better.  (which I really didn't think was possible)

The first of these happenstances was when I was out of regular canned tomatoes.  I was forced to use the Fire Roasted Tomatoes in my pantry...  Oh yeah!  YUM!  The other change was the hot sauce. I have a hard time finding Caribbean hot sauce, so I have opted for Louisiana hot sauce instead.  

The final change, and reason for the post title, is that instead of Hot Italian Sausage, I use Ground Bison... With a little more Chili Powder.  ;)  It seems to temper the beef and make it taste more "beefy".  Just trust me... It does.  I think it is because Bison sweetens the Beef a little.

So once again I must shout out to one of my Beeps (BakeSpace Peep) "Thanks Spryte... That Chili Recipe ROCKS!!!!"

Buffalo Billy's Droolin' Chili

(AKA: Hector's Chili with Bison)

1 TB Olive Oil
2 Yellow Onions, Chopped
1 lb Ground Bison
1 lb lean beef stew meat
24 oz Moose Drool (Big Sky Brewing)
28 oz Fire Roasted Tomatoes
4 TB Schmokin Chili Powder
1 TB Cumin Seeds, Ground
1 TB dried Oregano
1 tsp Freshly Ground Ginger
1 tsp Smoked Salt
1/4 tsp ground All-Spice
15 oz light Kidney beans, Rinsed
15 oz dark Kidney beans, Rinsed
6 Cloves Garlic, finely chopped
1 1/2 TB Louisiana Hot Sauce

The pictures below will not reflect the above measurements, cause I was making a double batch.  (I have to, or there is never enough)

Heat oil in a large soup pot over medium-low heat.

Add onions and sweat then, stirring occasionally, until translucent.

Heat a separate saute pan over medium-high flame.

Add the ground Bison and saute until it is not longer pinkish.

Move the cooked Bison to a plate lined with Paper towels and blot the top to remove the excess fat. (there won't be much, Bison is pretty lean)

Transfer the bison to the Chili Pot along with the sweated onions.

Add stew meat and reduce the flame to low.

Add the Moose Drool. LOL (Sorry, That always makes me laugh, especially since it's Halloween)

Break up the Fire Roasted Tomatoes, while they are still in the can, with a knife.

Once broken up, add the Fire Roasted Tomatoes, along with their juices to the chili pot as well.

Give everything a good stir.
Stir in the Schmokin Chili Powder, ground Cumin, Oregano, grated Ginger, Smoked Salt and All-Spice. (Cooks note:  I freeze my ginger root and then grate it with a zester-- So easy)

Cover the pot and simmer for 1 1/2 hours.
Rinse the Kidney Beans really well. (you don't want canned bean goo in your chili)

Add Beans, along with the minced Garlic, to the chili pot.

Simmer at least an additional 30 minutes up to 1 hour.
Add Louisiana Hot Sauce just before serving or, since I got it pretty hot this time, allow those with asbestos tongues to add their own.  ;)

My favorite, is the proverbial Sour Cream and Shredded Cheddar and a little Pepper Jack.

Oh, and a Buttermilk Corn Biscuit!

It doesn't have to be shaped like an owl though, I did that for my Nieces and Nephews.  ;)

Mangia!! or should I say "Chow's On!!!"
~~

Power of the Powder - Smokin' Chili Powder

Sorry I have not been around since my Sapote post. It didn't poison me or anything. ;) I have just been REALLY busy this last week.

I was watching my Niece and Nephew Friday and Saturday last weekend while my little brother celebrated his wedding anniversary at the beach and then I assisted my Mother at her table in the Antique show on Sunday. Then this last week I have been a little swamped with attempting to get everything ready for the annual Snake River fishing trip that I am finally able to attend after 20 years.

Needless to say, I am pretty darned excited about the Crappie and Trout fishing. The Catfishin will be fun too, but I LOVE Crappie and Trout.

It is tradition that everyone pick a night and cook dinner for everyone. SO, I volunteered to make Chili and Hush Puppies one of the 5 nights we will be there.

My chosen recipe is one I picked up from one of my BakeSpace friends, Spryte. It is for Hector's Chili. I have made it before and it completely rocks. But I am not really blogging about it per se. Mainly because I am going to be at the Snake River cooking over a propane stove and not able to blog about it at that point. But what I AM going to blog about is my secret (though not now) Chili Powder mix. Yep, that's right -- Chili Powder mix.

And when I say Chili Powder mix, I mean powdered chilies all mixed together. No Garlic, Oregano, Cumin or stuff like that (That gets added separately). The advantage to making your own, is that you have complete control; not only of how hot your powder is, but how much smoke, fruitiness or earthiness your chili will have. For instance, Ancho chilies have a mellow heat with more fruit,

while the New Mexico chilies are earthy and significantly warmer.

Then there is my most favoritest chili of all..... The Chipotle. Oh yeah baby! Nice and smoky with a seductively alluring heat. mmmmmmm

Then for those that like a milder chili you can always use more Sweet Paprika,

or for a sweet smoky flavor, use Smoked Paprika.

Wanna blast your taste buds away? Add Habanero or Serrano.

The options are infinite.

This is my Smoky Chili Powder mix. It has heat, but I think it's still on the mellow side. Slightly fruity with earthy hints and all that luscious smokiness to back it up. And I do cheat. I am not roasting my own chilies of anything like that. I simply buy my ingredients pre-ground and mix them up. I always have small amounts of everything left over so I can alter my own mixture if I want to, when adding it to the pot. :)

Schmokin' Chili Powder

42 g Powdered Chipotle
40 g Ancho Powder
32 g Sweet Spanish Paprika Powder
25 g New Mexico Powder
15 g Smoked Paprika Powder
1 g Cayenne Pepper

Simply weigh everything out into a bowl or glass pitcher.

Stir with a fork until well combined, breaking up any lumps.

Place in an air-tight container with a label and store until needed.


Mangia!!
~~

Spanish Fare with Italian Flair - Paella Coast to Coast

Cooking Coast to Coast part 2

The Dish today was originally Paella a la Valenciana.

This was an interesting recipe for me in many ways. My approach kept changing. In the beginning I was cooking not only for people who, for religious reasons, cannot eat pork, but also for people who were allergic to seafood. (sigh) As a result, it became a very Chicken-centric dish…

Then as people canceled, I was suddenly able to add pork, (Yay!) but still no seafood (Aw!). With the pork ban lifted, I started hunting for Spanish Chorizo. This presented other issues.

Let's face it, San Diego is awesome for Mexican cooking ingredients; not so great for actual Spanish items though. In the end, I decided to just simply give up and cook what I know... Jamón Serrano became Speck; the Chorizo became Hot Italian Sausage; and the Chicken.... Well, it stayed chicken; and sans ANY seafood.

Then another person canceled and the seafood was back on... SO, with half the ocean in tow... I made a somewhat Italian-esque concoction, even though I DID finally find "Paella Rice" (although I have my doubts, since the bag doesn't actually say what kind of rice it is)

The best part about the Paella is the "socarrat" that forms on the bottom. This is similar to the Grossmutter that forms in the bottom of a fondue pot. Although in this case, instead of crispy caramelized cheese, it's crispy caramelized rice.... YUM!!!! I am SO looking forward to that.

AND I even found a Paella pan. Which was totally AWESOME!!

Because neither my cast iron nor copper skillets were big enough. Paella pans have fairly low sides; as the amount of paella you are making increases, the diameter of the pan increases. Mine has an aluminum core, which I guess is OK, but from what I have read, simple Carbon Steel is the preferred material.

Paella a la Valenciana (alla Italiano?)

Here is the recipe we used, with my changes in Parenthesis... As far as instructions, I have changed them according to what I did, replaced the ingredients... For the original ingredient list and instructions, check out Paella a la Valenciana

Servings: 6-8

6 cups of very strong chicken Stock (4 cups Chicken, 2 cups Vegetable Stock)
1/2 tsp of Saffron threads (Kashmiri not Spanish)
1/4 tsp of Smoked Spanish Paprika
1 small onion, peeled and cut in half

Heat the broth with the saffron, smoked Paprika and the whole onion.

Cover and simmer 15 – 20 minutes.

Remove the onion and strain the broth -- you need exactly 5-1/2 cups.


2 small chickens, about 2-1/2 lbs each (2 1/2 lbs of Chicken Thighs)
1/2 cup dry white wine (Soave – but would have preferred Pummelo or Dancing Bull Sauvignon Blanc)
1/2 cup olive oil (Sicilian Olive oil)
1/4 lb of cooking chorizo, in 1/4 inch slices (Hot Italian Sausage)
1/4 lb piece jamón serrano ham, diced (Speck – Smoked Prosciutto)
1 medium onion, chopped (1 Large Shallot)
4 scallions, chopped (1 Leek)
4 tbsp chopped garlic
2 roasted piquillo peppers (Roasted Red Bell pepper)
1 lb small or medium shrimp, shelled (1 lb Jumbo Shrimp, Cleaned & Peeled but with tail-on)
2 (Optional) Live lobsters, boiled, split and divided into tail sections and claws; discard or keep the head and small claws; or (Nope)
4 (Optional) Lobster tails, split lengthwise; (Nope)
8 (Optional) King crab claws; or (Nope)
8 jumbo shrimp, in their shells, preferably heads on; or (Nopity, Nopity, No)
2 North Atlantic Lobster tails, split Lengthwise.. (Yeppers)
3 cups Bomba or Calasparra rice or other short grain Spanish rice (Mine just said "Paella Rice")
5 tbsp chopped Italian Flat-Leaf parsley
2 bay leaves, crumbled
1/4 lb fresh or frozen peas
18 clams and/or mussels, scrubbed (16 mussels, 8 clams)
Lemon wedges for garnish (Meyer Lemon Wedges)
Italian Flat-Leaf Parsley for garnish

OK, I sliced, diced and chopped everything this time, which I normally don't do, cause I usually kind of wing it a little... There was a lot of stuff on this one and everything happens very quick, I was glad I was fully prepared this time....

Dry the chicken thighs with paper towels and season with salt.

Begin reheating the stock with the wine added to it.

In a metal Paella pan, with about a 15 inch base, heat the oil.

Add the chicken thighs and fry over high heat until golden; then remove to a warm platter.

Add the Italian sausage and speck to the pan and stir fry about 5 minutes.

Add the chopped Shallot, Leek, Garlic, and Roasted Red pepper and saute until the Shallot is wilted.

Add the Shrimp and the Lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) then remove the shrimp and lobster to the platter with the chicken.

Add the rice to the pan and stir to coat it well with the oil.

Sprinkle in the 5 TB of chopped parsley and the crumbled bay leaves.

Stir in the hot chicken stock/Wine, peas and salt to taste, then bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes.

Bury the shrimp and the chicken in the rice.
Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up and place the lobster pieces on, cut side down, then bake at 325 F, uncovered, for 20 minutes.

Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes.

To serve, decorate with lemon wedges and chopped parsley. Oh, and I threw a pre-cooked Crayfish (crawdad) on top, just for fun... A tribute to Jambalaya if you will (even though it isn't Italian)

I had to cook mine a little longer... 15 minutes longer to be exact.
I removed the mussels, clams, chicken and lobster and put the rice back in because it was still crunchy after the initial 20 minutes.... and even with the extra time, some of it was still a little crunchy, while other portions had become gummy. More like a badly made risotto than a paella. Which kind of makes me wonder about the rice I was using. The most disheartening thing though, was that I didn't any "socarrat" on the bottom of my pan... :(
I was SO looking forward to that. (sigh) Oh well.

Then again, it's a first try... so we shall see what happens when I try again. Oh yes, let there be NO doubt about that. I am gonna try it again. Sans seafood though, cause it gets a little spendy. But it WAS definitely still tasty even if the texture was questionable. Which only proves the point (Never fear the kitchen, even a "disaster" is more than likely still edible) Although I have discovered that, while I love mussels, I am not fond of mussels and saffron together... Clams, Yes... Scallops, Yes... Mussels, not so much...

Regardless of my somewhat mixed emotions over this dish, I had promised people food. So I boxed everything up.

And put it all in my Thermal Carrier for delivery. ;)


As of yet, I have only heard that it does not survive reheating very well. Mostly because of the seafood.


For many more Paella Permutations, check out what my bloggin' BakeSpace buddies all came up with. Inspiration is just a click away.

Just click a pictures below: (the blog links will take you to their most current posts)

Spryte from Spryte's Place in Pennsylvania


Michele from My Italian Grandmother in Jersey


Danielle from Cooking for my Peace of Mind in California (with Guest Blogger, Cathy in Minnesota)


Moni from Alaskan Dermish in the Kitchen in, well, Alaska of course


And Martha in upstate New York


Mangia!!
~~