Winter Freeze Out Chili
North San Antonio Winter Freeze Out Chili.
Each recipe for chili, when I make it, it’s different. This turned out a fairly successful batch, twice now, so I’ll sum up the basic parts.
Couple of beefsteak tomatoes, two or three.
Purple Onion.
Purple garlic clove.
Red pepper, one or two.
Three or four thick winter jalapeños.
Tablespoon of Cumin.
Teaspoon of sea salt.
Tube of chorizo.
Pound of cheap pork sausage.
Meat.
Last time, it was a diced Tri-Top from Costco. Next time was stew meat from HEB (local grocery). Meat is less an issue. Venison, when my hunting buddies have it, or wild pig? Any of that.
The meat itself isn’t the question.
Winter Freeze Out Chili
The secret was a slow cook and let the ingredients dictate the flavors. This year, I sliced the jalapeño lengthwise, then proceeded to dice the green meat, careful with no seeds.
Out of the half-dozen fat, winter jalapeños? All except one were very mild, like, flavorful but bereft of heat.
There are very few days I don’t miss the utter simplicity of living in a trailer park in old South Austin, but this is one time I’m be so grateful that I don’t live there.
The aroma from the slow-cooker is intoxicating, and the smell alone is all it takes.
