What's Cooking?: Hobo Chili

*Note this is a new weekly segment we will have during football season.  Recipes are prepared by friend of Jackraibbit Illustrated, and instructor of Culinary Arts at Mitchell Tech, Tim Goldammer.*

Hobo DAY!!!! Let’s go Jacks! This recipe idea was inspired by having 10,000 other things to do this weekend. I have time on Thursday or Friday, but Parade Saturday, 5 K, and other things will keep me busy in the morning. Ok, lets be honest the 5k isn’t the running one, but rather…… Well anyways, this Chili recipe is great to make few days ahead of time. Holds well for 4 to 5 days, but also freezes amazingly. I hope this Chili recipe warms you up as the weather is starting to cool us all down and happy Hobo Week!

Yield: 1 Gallon
Prep Time: 20 Minutes
Cook Time: 1+ hour
 1.25 lbs. of Hamburger – 80/20 is probably the best flavor
12 oz Celery, dice small
1 lb Onions, dice small
1 tbsp Minced Garlic
1 tbsp chili powder
3 tsp oregano
½ tsp cumin
½ tsp cocoa
3 cups Beef Stock
3 cups canned diced tomato
3 tsp Worcestershire
1 Bay Leaf
½ tsp Black Pepper
3 tsp salt
1.5 qts chili beans

1.       Get a pot that can hold at least 1.5 gallons out of the cupboard, anything smaller and you will have a counter full of chili by the end of the day.  Place your 80/20 South Dakota Beef into the chili and brown off the hamburger, draining the fat out. Draining the fat will not only make the dish healthier, but more importantly prevent grease from coming to the top as we finish the dish and make it visually attractive.

2.       Add onion and celery into the burger meat. Cook them until they are tender generally about 5 minutes.

3.       Then add in your garlic and cook for another 3 to 4 minutes.

4.       Let’s spice this mix up a little bit by sprinkling evenly across the pot all the chili powder, oregano, cumin and cocoa. Mix that into your product well.

5.       Then we are going to add in the beef stock, canned diced tomato, tomato puree, Worcestershire, bay leaves, pepper, and salt. We are going to mix that very well.

6.       Then what we will do is let it simmer for as much time as you need. I enjoy reading the rants and raves from last weeks game to start this process. Then stir the pot of chili goodness. Read this week’s preview for the game. Then stir the pot of chili goodness. Then go back and check to see how your chili is doing. At this point, take a spoon and try it. Does it hit your spice notes? You can certainly add more spice with your favorite hot sauce.

7.       The last step is to fold in your Chili Beans. This you can do with 30 minutes left in the above step if you are not cooling your chili down or you are in a hurry. Sometimes, I also turn my oven on to 160 and set the chili into the oven and just let it hang out while I watch a replay of last week’s Jacks game.

8.       Should you be doing this ahead of time. Fold your chili beans in and let it cool down before putting into the fridge.  I know most people don’t have a soup ice paddle specifically designed for chilling soup. The thing I do at home is take a small tupperware, fill with ice and then plastic wrap. Put this into your Chili and cool it down rapidly. Then pull it out and just throw the plastic wrap away. Please know this only works, if you have a high-quality Tupperware or something that stays watertight.

9.       Its game day heat it up on the stove at home, if you aren’t tailgating or just pack it in the car and then heat it in batches on the grill. Keep in mind your grill is probably very hot, so hot pads are important. Otherwise, this is another reason to get that turkey fryer you have always wanted.

10.   Don’t forget to bring things like cheese, sour cream, green onion, red onion or whatever other toppings you like.

Block that kick and Go Jacks!

Tim