By: Elaine Fredendall
Servings: 6-8
Ingredients:
Spice Mix:
1 dried pasilla chili
2 ancho chillies, stems and seeds removed
2 1/2 Tbsp cumin seeds
1 Tbsp coriander
1 Tbsp cinnamon
1 Tbsp paprika
10 black peppercorns
Chili:
6 red bell peppers
15 cloves garlic, sliced
3 jalapeños
2 large onions, chopped
3 pounds beef, cut in bite size pieces
28 ounces tomato sauce
3 Tbsp oil
1/4 pound bacon
Instructions: Pre heat broiler.
Char the red peppers and jalapeno peppers on all sides. Seal in plastic bag and let steam for 10 minutes. Put on kitchen gloves!! The oils from these peppers can really burn if you get them on your hand and touch your eyes, or nose. Wearing gloves, discard stems, cores, and seeds. Chop, saving any liquid.
Make Spice Mix:
Crush ancho and passila chiles. Transfer to medium bowl. Grind cinnamon, peppercorns, cumin and coriander together and add to to the ancho / passila mixture. Add paprika and mix all spices together. Set aside one tablespoon.
Season beef with salt and pepper and cook in large pot till done. It might need to be done in batches, if your pot can’t hold it all.
Remove beef to side dish.
Using same pot you used for the beef, cook the bacon. Pour all but 2 tablespoons of the bacon fat into small bowl. Turn heat to low.
Cook the garlic in the same pot that has the 2 tablespoons of bacon fat. STIR CONSTANTLY making sure doesn’t burn!
When garlic is golden, add more of the reserved bacon fat, the onions and a little salt. Cook, stirring and scraping the brown bits from the bottom. Cook till onions are soft .
Add spices and cook 1 minute
Increase heat to high and add the roasted red and jalapeño peppers and tomato sauce. Cook, stirring often. Add any reserved liquid from the peppers.
Return the beef to the big pot. Cook till tender– about 2 hours. Season to taste with salt and pepper.
This is best if cooled overnight but your kitchen will smell so good that it’s hard to resist eating it that same day.
Optional Coriander Spiked Sour Cream– if you occasionally add a bit of dairy to your diet:
Mix together and serve a dollop on top of each bowl of chili:
2 cups sour cream
1 tsp coriander seed
finely grated zest from 1 orange
2 T chopped fresh cilantro
Notes: This is a fairly lengthly process but none of it it hard and it is 100% completely worth the effort. My family asks for it every January for our SuperBowl Party.
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