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Category: Chili
Prep Time: Cook Time: Total Time:
2-3 (16 oz) cans chili beans
4 slices bacon -- diced
4 cups coarsely chopped onions
1 large green pepper -- finely chopped
4 jalapeno chiles, seeded if desired -- finely chopped
3 cloves garlic -- minced
2 tsp kosher salt -- divided
1 tsp coarse-ground black pepper -- divided
2 lbs ground beef (coarse chili grind preferred)
1 lb ground pork (coarse chili grind preferred)
1/2 cup pure New Mexico chile powder, or other chili powder blend
1 tbsp cayenne, or to taste
1 tbsp ground cumin
1 tsp dried oregano (Mexican preferred)
1 tsp celery seed
1 (16 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
1 (12 oz) can beer -- at room temperature
2 cups beef broth
2 tbsp sugar
3 tbsp masa harina, or yellow corn meal
In a large kettle or Dutch oven, cook bacon until crisp. Add onions, green pepper, and chiles; sprinkle with a little of the salt and pepper to bring out the flavor. Cook over medium-low heat until barely soft, about 3-4 minutes. Add beef and pork, leaving a few large lumps; cook over medium heat, stirring occasionally, until no longer pink, about 12-15 minutes. Drain off fat and excess moisture.
Stir in the remaining salt and pepper, the chile powders, cayenne, cumin, oregano and celery seed making sure mixture is well-blended. Stir in tomatoes, tomato sauce, beer, beef stock and sugar; mix well. Slowly bring chili to a simmer over medium-low heat; partially cover and simmer over very low heat 1 hour.
Taste and adjust seasonings; partially cover again and simmer about 1 hour longer. Stir in masa harina or cornmeal, prepared chili beans or canned beans. Partially cover again and simmer at least 1 hour or until ready to serve (a heat diffuser (or flame-tamer) can be used to keep chili from sticking). Serve in large warm soup bowls with chopped fresh onion, shredded cheddar cheese, warm tortilla chips, and lots of cold beer!
NOTES:
1. These chiles may be used if more "heat" is desired (add with tomatoes):
- 4 canned Chipotle Peppers in Adobo Sauce, chopped
- 1 can chopped Green Chilies (4 oz)
2. If extreme "heat" is desired (add with onions):
- 1 habanero chile, seeded and finely chopped
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SUPER BOWL CHILI
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Category: Chili
Prep Time: Cook Time: Total Time:
2-3 (16 oz) cans chili beans
4 slices bacon -- diced
4 cups coarsely chopped onions
1 large green pepper -- finely chopped
4 jalapeno chiles, seeded if desired -- finely chopped
3 cloves garlic -- minced
2 tsp kosher salt -- divided
1 tsp coarse-ground black pepper -- divided
2 lbs ground beef (coarse chili grind preferred)
1 lb ground pork (coarse chili grind preferred)
1/2 cup pure New Mexico chile powder, or other chili powder blend
1 tbsp cayenne, or to taste
1 tbsp ground cumin
1 tsp dried oregano (Mexican preferred)
1 tsp celery seed
1 (16 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
1 (12 oz) can beer -- at room temperature
2 cups beef broth
2 tbsp sugar
3 tbsp masa harina, or yellow corn meal
In a large kettle or Dutch oven, cook bacon until crisp. Add onions, green pepper, and chiles; sprinkle with a little of the salt and pepper to bring out the flavor. Cook over medium-low heat until barely soft, about 3-4 minutes. Add beef and pork, leaving a few large lumps; cook over medium heat, stirring occasionally, until no longer pink, about 12-15 minutes. Drain off fat and excess moisture.
Stir in the remaining salt and pepper, the chile powders, cayenne, cumin, oregano and celery seed making sure mixture is well-blended. Stir in tomatoes, tomato sauce, beer, beef stock and sugar; mix well. Slowly bring chili to a simmer over medium-low heat; partially cover and simmer over very low heat 1 hour.
Taste and adjust seasonings; partially cover again and simmer about 1 hour longer. Stir in masa harina or cornmeal, prepared chili beans or canned beans. Partially cover again and simmer at least 1 hour or until ready to serve (a heat diffuser (or flame-tamer) can be used to keep chili from sticking). Serve in large warm soup bowls with chopped fresh onion, shredded cheddar cheese, warm tortilla chips, and lots of cold beer!
NOTES:
1. These chiles may be used if more "heat" is desired (add with tomatoes):
- 4 canned Chipotle Peppers in Adobo Sauce, chopped
- 1 can chopped Green Chilies (4 oz)
2. If extreme "heat" is desired (add with onions):
- 1 habanero chile, seeded and finely chopped
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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