Shelly's Recipe

Velvet Cactus Chili

Category: Chili

2 tablespoons lard
1-1/4 pounds 80-20 Angus ground chuck
1-1/4 pounds Mexican-style chorizo
1 cup diced yellow onion
3 cups roasted, peeled, seeded, diced red bell pepper
1 tablespoon minced garlic
1/2 cup ancho chili powder
1/4 cup ground cumin
1 tablespoon kosher salt
3 teaspoons freshly ground black pepper
1/2 cup pureed chipotle pepper in adobo sauce
4 cups pinto beans cooked in chicken stock
4 cups black beans cooked in chicken stock 1/2 cup Crystal or Louisiana hot sauce
4 cups blanched, peeled, seeded and diced ripe red tomatoes
1/4 cup Lea and Perrins Worchestershire sauce
3 tablespoons picked over and chopped fresh cilantro
1 cup sliced green onion

For topping: Shredded cheddar and sour cream

In a heavy gauge pot, heat lard and brown chorizo and ground beef in small batches as not to steam meat. Remove meat to a colander to drain excess fat. To the pan add onions, bell pepper and garlic. Cook over medium heat until tender, but not caramelized.

Return meat to the pot. Add chili powder, cumin, salt and pepper spices and lightly toast to extract flavor. Then add chipotle, beans, hot sauce, tomatoes and worchestershire
sauce. Bring to simmer and cook for 30 minutes over low heat. Stir often.

Taste to adjust seasoning. Serve with cilantro, green onion, cheddar and sour cream for topping.

To store, remove from heat and transfer to an ice bath to rapidly cool. When cooled, store in an air-tight container until ready for use. Chili may be frozen. Makes 12 servings