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Add a photothis is my rendition of the Chili my father taught me to cook . it has been used many times including when i was in the California Chili Cook-off Championship in Newport Beach, CA. i did not win the overall competition, but did win the People's Choice award.
Ингредиенты
- ½ or 1 # Pinto beans, soaked overnight and drained
- 1# Bacon, chopped
- 5 cloves Garlic, minced
- 4 ea. Onion, diced
- 1 ½ TB. Oregano
- 3 # Beef Chuck, diced (boneless beef short rib is even better)
- 2 carton Pomi Tomato, chopped
- 6 ea. Ancho Chili
- â can Chipotle Chili
- 2 qt. Chicken Stock unsalted, (reduced by ¾ )
Инструкции
- ï Sauté the bacon over medium heat until browned and nearly crispy.
- ï Remove bacon with slotted spoon
- ï In the remaining bacon fat sauté the garlic briefly âto aromaâ
- ï Add the onion and sauté the onion until translucent and slightly browned
- ï Add the oregano and sauté briefly âto aromaâ
- ï In a separate heavy bottomed pot brown the beef over medium high heat until browned (caramelized) as much as possible without burning (charring)
- ï Add the pinto beans, tomatoes and bacon-onion mixture
- ï Meanwhile over open flame (if gas burner) or directly on glowing electric burner char the Ancho chilies lightly. Be very careful not to inhale the resulting smokeâ¦it is virtually paralyzing. Optional: you may split the chilies and remove the seeds and ribs on the inside. The ribs are the spiciest part of the chili. The seeds are the second hottest part. I usually do this so I can add as much Ancho flavor without making the Chili lethal to those who are not completely indoctrinated into spicy food. You will probably skip this step.
- ï Puree the Anchos and Chipotle in a blender with just enough heated stock to engage the blades of the blender. Please be careful. Hold the lid of the blender with a folded towel to avoid any scalding. Add this mixture and the remaining stock to the Chili.
- ï Bring to a simmer and cook for about 2 hours or until the beef is very tender, but not falling completely apart.
- ï Season to taste with salt and pepper. I usually season with a combination of beef and chicken base instead of salt
- ï Enjoy!!!
- Garnishes: diced raw onion, additional caramelized onion, grated 5 year Grafton Village Cheddar, chopped green onion, HOT SAUCE, sour cream or Crème Fraîche, plain Greek yogurt, mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 12 servings | |
| Calories 81 | |
| Calories from Fat 24 | 30% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 278mg | 12% |
| Potassium 438mg | 13% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.46g | 1% |
| Protein 5.26g | 8% |
