#shorts #easyrecipe #recipes
BIG BOY CHILI
30g ancho
20g guajillo
30g morita
3c beef stock
4tbs pork fat
3/4lb beef short ribs
3/4lb pork belly (skin on)
1/2c onions
1c peppers (poblanos or jalapenos)
2tsp cocoa powder
1.5tbs garlic powder
1.5tbs paprika
1.5tbs cumin
1.5tbs coriander
1tsp cinnamon
1tbs salt (to start)
28oz can tomatoes
3tbs brown sugar
3tbs Worcestershire
2 smol can beans
Hot sauce (to taste at the end)
salt as needed
– toast the chilis in the oven (350 for 5 minutes), rip the top off, and remove the seeds
– blend with beef stock for 2-3 minutes, set aside
– sear the pork belly and short rib in a little bit of oil
– add the poblanos and onions and sauté for 2 minutes
– add the spices and toast, but don’t burn the spices
– add the everything else (except the beans)
– bring to a high simmer (stir frequently so it doesn’t burn)
– BE CAREFUL, THIS SH*T SPLATTERS EVERYWHEREEEE!!!
– cover, and cook at 400 in the oven for 2 hours (adding beans for the last 15)
– taste and season with hot sauce and more salt if you like (:
– enjoy with scallions, sour cream, pickled veggies, fresh peppers, FRITOS
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$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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