So I started out thinking I would do a Beef and Guiness Stew for St Paddy's but then I really got a hankering for Chilli and so I am going to try to give it a bit of an Irish twist.
I had planned to so this in my pressure cooker but I got carried away grocery shopping to it will be a slow stew.
I've got 3 big short ribs, about 1.5lbs of brisket, a dozen small to mid size oxtail rounds and about 2 lbs of grass fed chuck I ground in house (not pictured).
For chillis, I have whole dried Mexican and Californian chillis as well as powedered Ancho, Cayenne and Mexican Chillis plus fresh Jalepenos. Other spices include cumin seeds, corriander seeds and Mexican Orgeno power. I will puree they whole dried chillis into a slurry and toast and ground the spuces. Also salt, msg and black, white and pink peppercorns plus a youch of chinese 5 spice.
Onions, garlic, red and white kidney beans, frozem corn, a touch of 90 cacoa chocolate, grainy dijion, and crushed corn chips will all eventually join the mix along with homemade, grass fed beefstock and canned fire roasted tomatoes with chillis.
Will eventually be topped with Irish cheddar, chuves and green onions, fritos and sour cream.
And for Irishification - Guiness, a splash of Irish Whiskey, Irish Cheddar and it will be laddled over some green onion mashed potatoes.
Will post finished and in progress pics later.
