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Original Recipe Fleetwood Chili
by Mark Hodesh
When I founded the mighty Fleetwood Diner, I served up this recipe every day. It has a warm, full flavor, but not hot. An 8-ounce bowl of this chili and a bag of Burry's Oyster crackers sold for 50 cents in 1972, and cost 17 cents to make. We sold about 30 gallons per week.
- 5 lbs ground chuck
- 7 lg yellow onions
- 3 #10 cans kidney beans drained
- 2 #10 cans whole tomatoes, drained with seeds squeezed out
- salt
- Chili Powder:
- 1 cup dried Ancho chili peppers with seeds removed
- 2 tsp cayenne pepper
- 2 Tbsp whole black pepper
- 1/4 cup coriander seed
- 1/4 cup cumin seed
- 1/4 cup Greek oregano
- Toast chili powder ingredients in skillet over medium heat until fragrant. Grind in a clean coffee mill.
- Take your time browning the chuck - this is where the meaty flavor comes from. Add onions and sweat until translucent. Add beans, tomatoes and 1 cup of chili powder as chili simmers.
- Continue to add chili powder 1/4 cup at a time, letting each addition develop for 10 minutes before adding the next, until desired flavor is reached.
- Simmer for 3 hours. Adjust salt. Fleetwood Chili reaches its fullest flavor when cooked at least a day in advance of serving and then reheated.
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