Soulful Bowlful Chili

[MarkinHouston]

Soulful Bowlful Chile

Serves 10.

This recipe is authentic in that there are no beans, bell peppers, spaghetti, or other furrin' objects allowed. I like to use a combination of beef, pork, and venison for good flavors, but mostly beef with a little ground pork for extra fat will work as well. If chile pequins are not available, use dried Jap chiles instead.

Ingredients:

25 ancho chiles

1 quart beef stock

2 & ½ lb chuck, chili grind

1 & ½ lb fresh pork sausage (not Italian)

2 lb ground venison

3 T. canola oil

4 cups finely chopped onions

8 garlic cloves, minced

1 T. chile pequin

1 14.5-oz can diced tomatoes

4 Serrano chiles

1 12-oz can beer

2 T. ground cumin

2 T. kosher salt

1 & ½ tsp Mexican oregano

1 tsp smoked paprika

3 T. cider vinegar

Water as needed

1. Spread the ancho chiles on a large baking pan and toast for 10 minutes at 300º F. Remove from oven, allow to cool, and then stem and deseed. Combine with the beef stock in a food processor and pulse until a smooth paste is formed. Add more liquid if necessary.

2. Heat 3 T. canola oil in a large skillet over medium-high heat. Sauté the meat in batches and transfer to a Dutch oven when meat turns gray---it doesn’t need to be browned.

3. Add the onions, garlic, chile pequin, tomatoes, Serrano chiles, and 12 ounces of beer. Bring to a boil, and then simmer for twenty minutes.

4. After simmering twenty minutes, add the cumin, salt, oregano, smoked paprika, and vinegar. Simmer, covered, for another hour, adding more water or beer as needed.

Serve with Mexican rice, pinto beans, and cornbread.

Keywords: Main Dish, Hot and Spicy, Beef, Pork, Easy

( RG1458 )