Chili for 7/3/09
Ingredients:
2 Carrots - Diced small
2 Sweet Onions - Diced small
5 Cloves of Garlic - Minced
3 Jalapeno Peppers - Minced
5 Serrano Peppers - Minced
2 Pablano Peppers - Diced Small
2-3 Heirloom tomatoes - Diced
1.5 lb Pork Steak - Cubed
3.5 lb Chuck Roast - Cubed
4 oz Ancho Chili Powder
2 oz Mild Chili Powder
1 oz Chipotle Chili Powder
1.5 Tablespoon Mexican Oregano
1 Tablespoon Cumin Powder
1 lb Lila beans (can be ordered here)
Beef broth or water
Good quality corn chips (no strange flavors, just corn chip and salt)
Olive oil
Sweet Vinegar (I use apple cider vinegar or balsalmic depending on how everything is turning out)
Salt
Method:
Soak beans for 4-8 hours in a bowl with roughly 1 inch of water above them.
Prepare all other ingredients as specified except for tomatoes. Do not dice them until specified later.
On high heat, saute carrot, onion and peppers until onions begin to turn translucent.
Add meats and cook until 50% browned (color change on outside of meats, not fully done).
Add all spices except for salt and stir to coat everything well.
Cook another 2-3 minutes.
Add beans including soaking water.
Add enough beef broth or water to cover the entire mixture to about 1 inch above the solids.
Bring to a full boil and cook for about 3-5 minutes.
Reduce to simmer and cover.
Cook 1-2 hours or until beans are desired tenderness.
Dice and add tomatoes and cook until they begin to dissolve (about 10 minutes).
Crush corn chips over the top until there is a good solid layer (about 1/2 of a big bag).
Stir the corn chips in, cover and let simmer another 10 minutes.
Stir the chili well, check the flavor and add salt and vinegar to adjust flavor.
Cook an additional 2-4 minutes every time flavor is adjusted to let everything combine, then check again.
When satisfied, it is done!
Enjoy!
2 Carrots - Diced small
2 Sweet Onions - Diced small
5 Cloves of Garlic - Minced
3 Jalapeno Peppers - Minced
5 Serrano Peppers - Minced
2 Pablano Peppers - Diced Small
2-3 Heirloom tomatoes - Diced
1.5 lb Pork Steak - Cubed
3.5 lb Chuck Roast - Cubed
4 oz Ancho Chili Powder
2 oz Mild Chili Powder
1 oz Chipotle Chili Powder
1.5 Tablespoon Mexican Oregano
1 Tablespoon Cumin Powder
1 lb Lila beans (can be ordered here)
Beef broth or water
Good quality corn chips (no strange flavors, just corn chip and salt)
Olive oil
Sweet Vinegar (I use apple cider vinegar or balsalmic depending on how everything is turning out)
Salt
Method:
Soak beans for 4-8 hours in a bowl with roughly 1 inch of water above them.
Prepare all other ingredients as specified except for tomatoes. Do not dice them until specified later.
On high heat, saute carrot, onion and peppers until onions begin to turn translucent.
Add meats and cook until 50% browned (color change on outside of meats, not fully done).
Add all spices except for salt and stir to coat everything well.
Cook another 2-3 minutes.
Add beans including soaking water.
Add enough beef broth or water to cover the entire mixture to about 1 inch above the solids.
Bring to a full boil and cook for about 3-5 minutes.
Reduce to simmer and cover.
Cook 1-2 hours or until beans are desired tenderness.
Dice and add tomatoes and cook until they begin to dissolve (about 10 minutes).
Crush corn chips over the top until there is a good solid layer (about 1/2 of a big bag).
Stir the corn chips in, cover and let simmer another 10 minutes.
Stir the chili well, check the flavor and add salt and vinegar to adjust flavor.
Cook an additional 2-4 minutes every time flavor is adjusted to let everything combine, then check again.
When satisfied, it is done!
Enjoy!