Perfect recipe to soothe your cold weather night cravings of chili! Hope you enjoy!
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See Steve’s chili recipe here —
Mexican Style Chili
Ingredients
Chili Spice Mix
– 2 Tbs Chili Powder
– 1 Tbs Ancho Chili Powder
– 1 Tbs Cumin
– 1 Tbs Coriander
– 1 Tbs Onion Powder
– 1 Tbs Garlic Powder
– 1 Tbs Smoked Paprika
– 1/2 Ts Cayenne
– 1/2 Ts Cinnamon
Main Chili Base
– 1 1/2 lbs 93/7 Lean Ground Beef
– 12oz Smoked Sausage
– 9oz Pork Chorizo
– 1-2 Dried Ancho Chilis
– 3-4 Dried Guajillo Chilis
– 1 Onion
– 1 Carrot
– 1 Banana Pepper
– 1 Green Bell Pepper
– 1 Orange Bell Pepper
– 1 Red Bell Pepper
– 1 Poblano Pepper
– 6 Cloves Garlic
– 1/4 Cup Brown Sugar
– 1 24 oz Can San Marzano Tomatoes
– 8 oz Can Tomato Paste
– 4 Cups Beef Stock
– 1/2 Thick Circle Mexican Chocolate
– 1/4 Cup Frank’s Red Hot Sauce
– 1 Bottle of Blue Moon
– 3 Tablespoons Worcestershire sauce
– Salt & Pepper for taste
– Enough Olive Oil to Coat the Pan
Preparation
* Combine all your spices together in a mixing bowl. Use a whisk to mix together well. Set aside.
* Chop the Smoked Sausage into quarter pieces
* Rinse off your Ancho and Guajillo Chilis. Soak in water in a bowl while you prepare the next couple of steps.
* Prep the vegetables and peppers. Get them diced down all about the same size for the food processor. You’ll probably have to do multiple batches in the processor. Process them down to a consistency that resembles ground beef. In a large heavy bottom pot, preheated over medium-high heat, coat the bottom of the pan in olive oil. Once up to temp, add your vegetable/chili pepper mixture. Season generously with salt and pepper and cook that for about 20-30 minutes. You want to cook out all the moisture then let it continue to cook until you start to see a little browning forming at the bottom of the pan.
* At this point add the meats. Add the Chorizo first. Allow to cook down for about 5 minutes. Add the Smoked Sausage. Allow to cook for about 5 minutes. Stir continuously to avoid burning your mixture at the bottom of the pot. Add your Ground Beef. Break up the meat. Season that generously with salt and pepper. Stir well to incorporate your meat and veggie mixtures together. Then cook that until all the moisture cooks out. You want to see a fond develop on the bottom of the pot. As soon as there is some light fond starting to build up, add your spice mixture and stir to combine. Cook for a minute or two to toast the spices. Add the tomato paste to the pot and mix it well. Lower the heat to make sure this doesn’t burn. You want to cook that for about 3-5 minutes until the fond on the bottom of the pot gets a little deeper in color.
* While the mixture is cooking with the spices and tomato paste. Quickly process your San Marzano tomatoes along with you Ancho and Guajillo chilis into a puree. Set aside.
* After the fond has developed, deglaze with a full bottle of the Blue Moon beer. Use a wooden spoon to scrape up the bottom of your pot. Cook the beer until it reduces by half. Taste it and see if it needs more seasoning. Add the Frank’s Red Hot Sauce and Worcestershire sauce. Then add the tomato/chili puree and the beef stock. Finally, add the brown sugar and the 1/2 circle of the Mexican Chocolate. Bring it up to a simmer. Then simmer that for about 3 hours. In the video I covered the chili for an hour. It is not necessary to cover the pot at all.
* After 3 hours it should be nice and thick. Check for seasoning and adjust. Enjoy! Hot Dogs, Nachos, French Fries, Rice, Baked Potatoes are a few options to throw this Mexican Style Chili on!
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