2 lbs beef, diced
into 1/4" cubes
1/2 lb mild breakfast sausage
2 medium onions, diced
1 medium green bell peppers, diced
1 medium poblano chile, diced
4 large cloves garlic, minced
1 (14.5oz) can diced fire-roasted tomatoes
1 (8oz) can tomato sauce
14.5oz water (use empty tomato can)
1 (12oz) bottle of beer (Bud, Mic, etc.)
1 shot tequila or vodka
1 tbls agave nectar or honey |
1 tbls fresh ground black pepper
1 tsp salt
1 tbls Gebhardt chili powder
1/2 tbls regular chili powder
2 tsp New Mexico chile powder
1 tsp ancho chile powder
1 tsp paprika
1/2 tsp Mexican oregano
1 1/2 tsp ground cumin
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Blend all the dry spice ingredients together in
a bowl, and divide in half.
In batches, brown the meat in a large dutch oven
or stock pot over high heat. If liquid forms in
the pan, drain it off into a cup and reserve, then
continue to brown the meat. Return all the meat
to the pot.
Add the onions, bell pepper, poblano, garlic, and
about 1/3 of the dry spice mix to the pot. Continue
to cook for 5 - 7 minutes. Add the tomatoes, tomato
sauce, water, beer, and any liquid collected while
browning the meat to the pot. Bring to a boil, then
reduce the heat, cover with a lid, and cook at a
simmer for 30 minutes. Now add half of the remaining
spice mix. Simmer for another hour, and add the
remaining dry spices. Continue cooking another 1
to 2 hours, stirring occasionally, working to break
up the tomatoes while stirring.
Cliff Note 1: For the beef, we usually
use skirt steak (my current favorite), rump roast,
arm roast, or flank steak. You want a lot of beef
flavor. Tougher cuts can be used, and you just cook
the chili longer.
Cliff Note 2: If you don't have the specialty
chile powders, just use 1 tlbs Gebhardt's (which
should be generally available) and 1 tbls regular
chili powder. Regular oregano will also work just
fine.
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