ChiliLabs.com Black Shack Chili Checklist
the meats
1.3 lb lean burger
1.3 lb steak in 1/4" to 1/2" squares
1.3 lb pork tenderloin in 1/4" to 1/2" squares
note: experimenting with meat replacements is encouraged :)
secret ingredient
2 12oz bottles of Black Shack Porter™ beer
(ie; not Budweiser; if all you have is a light domestic beer flavored fizzy water, don't bother; f a dark porter, the mind a big, dark flavorful beer, the richer the better. )
veggies
1 medium white, yellow or Vidalia onion, chopped
2-3 tablespoons chopped garlic
spices
chili powder (actual measure = 3.7 oz = 9 tbl, note: this is one of the keys, much more than most people would use)
white pepper
black pepper
red pepper (actual measure = 1 tbsp)
cumin (actual measure = 1.5 tbsp)
salt
paprika, I use hot Hungarian paprika (actual measure = less than 1 tbsp)
oregano, preferably Mexican (I've gone without this ingredient w/o a problem, actual measure = 1-2 tbsp)
tomato base
2 small cans of tomato paste
1 large salsa 16-20 oz (heat level is up to you)
2 tomatoes, finely chopped or 1 small can of crushed tomato, optional
Miscellaneous
1 can of black beans (can use pinto beans if preferred)
1 package 8-12 oz, shredded cheese, recommend flat tasting cheese as in Monterey Jack, nothing sweet or really stringy