Justin Herbert’s Hershey Sherbert Chili
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My chili is never the same and after a being in a chili competition where the names were judged, I got into the habit of naming each batch. Well this time my friend. a Chargers fan, was coming over to watch the Super Wild Card Weekend games so I thought it would be appropriate to name it after their total stud of a quarterback.
This is probably the first chili I’ve ever made without beans. I don’t know if that makes it “Texas Chili” or something, but it was just because my pot was overfloweth with chili. For the record, I would’ve loved this bowl so so so so much more with beans in it. Beans are magical.
You’ll notice I don’t use “chili powder” because it’s one of those things where it’s sort of mysterious. Instead I rehydrate dried chilies and make a fiery variety of juice with it. You could replace this step with the powder if you wanted. Just mince the garlic instead of blending and use a whole entire like 3oz size thing of powder.
I used Beef Neck Bones for this because they were on discount at the super market. 2/10 would use them again. The meat from them is good, but it’s a huge pain in the butt. Those big ass bones are what prevented me from using beans!!! Also of great importance is that I got little bone fragments in the two bowls I had. The three other diners did not, which to me is shocking. Maybe their teeth are made of diamonds.
It’s a bowl of chili. It’s not that hard to make it just takes a long time to get it to the consistency you like. It’s more complicated when I do my bean thing. Did I mention I didn’t put BEANS in my chili this time? My whole chili career is thanks to a recipe called WASHABINAROS I found when I first moved out of my parent’s house. So you can start there too if you’d prefer.
Anyway, the Chargers lost and The Jags won, and I made a lot from gambling.
BEANS.
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8 pieces Beef Neck Bones
4 lbs Top Round - diced
1 1/2 lb ground pork (shoulder, but generic works)
2 white onions
2 green bell peppers
2 red bell peppers
3 jalapenos
3 Anaheim Chilies
20 cloves of garlic
4 dried chili Morita
4 dried chili Pasilla
4 dried chili Guajillo
16oz Stout Beer
14oz Tomato Paste
1/4 Cup ground cumin
2 tbs ground coriander
32oz Diced Tomatoes
1/4 Cup Honey
1/4 Cup Maple Syrup
1/2 Cup Apple Cider Vinegar
1/2 Cup Soy Sauce
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De-stem and de-seed your dried chilies and rehydrate in about 2 cups of warm water to rehydrate… at least 30 minutes.
In the largest, heaviest pot you (probably) have ((don’t use your water bath canner)), in batches, brown the neck bone pieces and reserve.
Do the same with the diced steak, work in batches… seriously.
Do the same with the ground pork.
The bottom of the put is going to look brown and gnarly, that’s good. You should deglaze the pan with some vinegar here, but I didn’t. Add the onions and fry until translucent.
Add the bell peppers — which should be diced. Let them just chill in there.
In a blender, eviscerate the rehydrated chilies, the garlic, the Anaheims, and jalapenos (de-stemmed, and de-seeded(if you want to temper the heat))
Add tomato paste to the dutch oven. Use the acid of the tomatoes to deglaze the pan. Add some vinegar if it needs some help moving along.
Add your the pepper sluree/juice.
Add the beer.
Put all the meat back in the pot (yes even the bones)
bring to a simmer and reduce the heat to low.
Add everything else while that’s happening.
Cover and cook — you’re looking to braise the neck bones until the meat falls off
After about 3 hours, remove the cover to reduce the liquid to a consistancy you like.
Simmer about 3 more hours until the bones are meatless, or at least have melted enough collogen you can easily pull the meat off.
Ideally, refrigerate and serve the next day. Alternatively, load up a bowl with all the FEEEEIIIIIIXINGS.