Win your next chili cook-off with this recipe and technique of making killer chili. I decided to make this batch low sodium and low fat. You probably are going to want to use 80/20 freshly ground beef.
Recipe below-
Blended spice mixture
1 Tablespoon of cumin
1 Teaspoon black pepper
1/4 Teaspoon cloves
1/4 Teaspoon allspice
2 Bay leafs
2 Packs #Lawry’s chili spice packet
-Toast everything except bay leafs, cool and grind
Dry spice mixture
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon paprika
(Add any other spice mixture you’d like)
Dried chili paste
5 Guajillo chilies seeds removed
5 Ancho chilies seeds removed
1/2 Cup dried porcini mushrooms or other dried mushrooms (optional)
-Cover with boiling hot water, and let sit at room temperature until cool.
– Drain water and blend into paste in blender with a pinch of salt
Vegetables
2 Medium white onions chipped small
2 Poblano peppers seeds removed and diced
5 Cloves garlic diced or grated
1# 12oz can (approx.) of diced tomatoes
1# 12oz can (approx.) pinto beans
5# Ground meat
1qt Beef stock
Salt and Pepper
Garnish-
Diced red onion
Thin sliced scallion
Shredded cheddar cheese
Sour cream or creme fraiche
Method:
-Cook meat in oil until lightly browned, add chili spice packets. Set meat aside
– Sweat onions and chilies until soft, add garlic and cook for another 5 minutes, add chili/ spice mix cook for abutter 5 minutes
– Add chopped tomatoes, beef, beans, and beef stock. Bring to a simmer
-Add dry spice mixture. Simmer for 1-2 hours until soft and flavors have blended together well.
-Garnish with sour cream, cheese, scallion and chopped onion