olga_d_ont
Well-known member
4 tablespoons oil or 4 tablespoons shortening
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (**homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder
3 heaped tablespoons pasilla chili powder,
3 heaped tablespoons crushed quebrado chili peppers,
1 heaped teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)
DIRECTIONS In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan. Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon. Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncovered for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon.
Serves about 20.
**Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good avor. Carrots, onion,
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (**homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder
3 heaped tablespoons pasilla chili powder,
3 heaped tablespoons crushed quebrado chili peppers,
1 heaped teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)
DIRECTIONS In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan. Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon. Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncovered for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon.
Serves about 20.
**Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good avor. Carrots, onion,
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