Ingredients
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa or chocolate chips
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Preparation
1. Preheat oven to 300 degrees.
2. Finely chop, or process the onion, garlic and chile.
3. Heat the oil in a large ovenproof pan (with a lid) or cast-iron or enameled Dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and red pepper flakes.
4. Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4-inch coins, letting them ooze their paprika-orange oil.
5. Drop in the cubes of beef, turning them in the pan with onion mix, to brown the meat.
6. Stir in the tomato paste, ketchup, drained kidney beans and diced tomatoes. Add the water and beer and bring the chili to a boil.
7. Once bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.
7. Cook at this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.
I know some people love to pair their Chili Con Carne with cheese, sour cream on top of Fritos chips, some others with any type of potatoes or fries and some love their Chili with plain white rice..
Enjoy!
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