Here it is! My chili recipe for the past 15+ years. Would love to hear if you make a batch or change it up. Let me know what your experience is.
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The recipe:
1 tablesp Whole cumin seeds
1 lbs. Lean Beef Chorizo
1 lbs. Lean ground pork
3 lbs. Beef Stew Meat (or a chuck roast 1″ cubed)
2 medium Yellow onions, peeled and chopped
7 cloves Fresh garlic, diced fine
4 large Fresh Jalapeño peppers, chopped
2 — Habanero peppers, seeded & chopped (very optional)
2 large Fresh Red Bell peppers, seeded & chopped
1 large Anaheim chili, roasted, peeled, & chopped
2 large Fresh tomatoes, chopped
4 — Fresh green onions, chopped
2 teaspoon Salt
5 tablesp Commercial chili powder (eg., Gebhardt’s)
1 tablesp Oregano
1 28 oz. Whole canned tomatoes
1 15 oz. (Optional) Pinto beans, canned
1 15 oz. (Optional) Kidney Beans, canned (low sodium)
PREP-WORK:
Place the cumin seeds in a pie pan and toast in a 375˚ oven for 10 minutes. Remove and set aside.
Roast the Anaheim chili on a barbecue or a cast iron skillet. Put into a a container with plastic wrap to sweat off skin. Peel and chop.
Prepare the onions, garlic, and jalapeños and place in a separate bowl.
Prepare the bell peppers, tomatoes and green onions and place in a separate bowl and add the Anaheim chili to it.
COOKING:
Heat a 6-quart, cast iron, dutch oven (or kettle) and sauté the chorizo and ground pork until cooked, over high heat. Add the meat, and brown over high heat along with the onions, garlic, and jalapeños.
When the meat is brown and the onions clear, add all the remaining ingredients (except the beans). Mash up the canned tomatoes with your hands, but add the juice as well. Stir to incorporate all the ingredients for 10 minutes.
Drain the beans while still in their cans and add to the pot. Simmer for 1 hour and correct the seasoning.
Simmer on low heat for at least an hour.