Bill Cosby's Chili

This is Bill Cosby's Chili as given by Dean Fearing, head chef of The Mansion on Turtle Creek in Dallas, Texas. Fearing is the chef of The Mansion and he hosts a cooking show in the Metroplex called Taste of the Southwest.

A version of this recipe has even made it onto Network Televsion. If you'll recall, during the 4th season of The Cosby Show, in episode 91, Cliff Huxtable makes his giant vat of "Eight-Alarm" chili much to the chagrin of his family. The reipe takes 3 days to make and will burn your mouth of consumed too early. He tried to warn the family that tasting it before finished is certain death, but the warning was not heeded by Claire.

CHILI PASTE

• 1 TBSP of canola oil
  
• 1/2 small yellow onion, rough chopped
  
• 1 medium carrot, peeled and rough chopped
  
• 1 medium shallot, rough chopped
  
• 3 medium cloves of garlic, smashed
  
• 1 rib of celery, leafs removed and chopped
  
• 10 ancho chiles, stem and seeds and removed, and toasted(method to follow)
  
• 2 pasilla chiles, stem and seeds removed, and toasted (method to follow)
  
• 1 Shiner Bock beer
  
• 1 cup of orange juice
  
• 1/4 cup toasted unsalted peanuts
  
• 1 cup of fried tortilla strips (recipe to follow)

In a medium saute pan over medium high heat add oil, onions, carrot, shallots, garlic and celery. Saute until vegetables begin to caramelize. Stir in chiles. Deglaze mixture with the Shiner Bock and orange juice, cook for an additional 5 minutes over medium heat. Add peanuts and tortilla strips and cook mixture until 75% of the liquid has reduced. Puree in a blender and strain through a fine strainer. This is now your Chili Base.

FRIED TORTILLA STRIPS

• 1 quart of canola oil
  
• 5 yellow corn tortillas, cut into short, narrow strips

In a medium saute pan heat canola oil to 350�. Add tortilla strips and cook until crispy. Remove from oil and place on paper towels to strain excess oil. Season with salt.

Toasted Chiles  After stem and seeds have been removed from chiles place into a 350� oven for about 1 minute.

COSBY CHILI

• 1 TBSP canola oil
  
• 28 oz. small diced sirloin
  
• 1 small yellow onion
  
• 3 cups chili base
  
• Salt to taste
  
• Fresh ground black pepper to taste
  
• 1/2 tsp. cumin
  
• 1 tsp. Tabasco Sauce
  
• 1 lime juiced
  
• Chipotle Chiles - pureed
  
• 4 cups of cooked white rice

In a medium saute pan over high heat add canola oil, diced meat, and onions and cook until onions turn translucent. Add chili base and continue to cook over medium heat until meat is tender, about 1 hour. Next season with salt, black pepper, cumin, tobassco sauce and lime juice. To make chili hotter add chipotle puree until such level has been achieved. Serve over a bowl of white rice.