1 3/4 lb Chili Grind Meat
3 slice Bacon
1 tbsp Cumin seed, roasted and ground
1 tbsp New mexican chili powder, plain
1 tbsp Ancho chili powder, plain
1 tbsp California chili powder, plain
1 tsp Mexican oregano, crushed
1/4 tsp Thyme
1/4 tsp Allspice
1/4 tsp Dried cilantro
1 large Onion (chopped fine)
2 Stalks celery (chopped fine)
1 can El Paso green chiles (mild)
3 Jalapeno chilies, seeded chopped fine
1 Habanero chili, seeded chopped fine
1 large Clove garlic
2 15 oz cn stewed tomatoes (pureed in a blender)
1 12 oz can beer
1 tsp Beef base
3 tsp Paprika, sweet
1 tsp Coriander powder
1/4 tsp Cayenne pepper
1 Shot Jim Beam Bourbon whisky
2 tbsp Olive oil Masa Harisa (Corn Flour for Thickening)
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Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot.
Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2
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