Chili, my way

For my first recipe blog, I chose my chili.  This is a good one… many people have tried, and loved this recipe!  Lots of ingredients, lots of tasting and stirring, and lots of love goes into making this right.  This is not ‘classic’ chili.  It’s a combination of Tex-Mex chili and Oaxacan Mole (sauce created from dried peppers, chocolate, and many spices).

Makes 1 gallon
Prep time: 25 Min
Cooking time: 3 hrs
2 lbs 92% ground beef
1 lb ground bison
1 lb ground pork
2 tbsp vegetable oil
1 can tomato puree
1 can whole peeled tomatoes
1 large yellow onion, medium dice
6 cloves garlic, minced
1 can dark kidney beans
1 can black beans
1 small bunch cilantro, well washed and coarsely chopped
3 jalapeno chiles, chopped
2 limes
Mexican chili powder
garlic powder
onion powder
ground cumin
1 bay leaf
cayenne pepper
1 stick cinnamon
3-4 cups beef broth
dried Mexican oregano
3 dried and toasted habanero peppers, ground
2 dried poblano peppers, stems removed
½ can chiptole peppers in adobo
Tapitios or Lousiana hot sauce
Mexican chocolate ground
1 8oz can classic coke, dr depper or root beer
kosher salt
fresh ground black pepper
Diced red onion
Shredded cheddar cheese
lime wedges
sliced scallions
hot sauce (optional)
sour cream (optional)
In a medium size heavy bottom pot, heat the oil over high heat. Add meat and cook until most the liquid evaporates. Turn heat down to medium and add onion, jalapeno and garlic and cook until fragrant. Liberally add salt, pepper, chili powder, , dried habanero, cumin, cayenne, the cinnamon stick oregano, powdered garlic, onion and paprika.. Continue to cook for about 3 min. Add the soda. Add all beans and cook for about 5 minutes, or until simmering. Add all tomatoes, bay leaf, re-season and bring back to a simmer. Add enough beef stock to cover by about 1 inch, add half the bunch of cilantro, juice of one lime, hot sauce, and check the seasoning. Add the dried poblano peppers and chocolate. It will probably need more salt, and more chili powder. Bring to a very low simmer, and cook for about 2 ½ hrs uncovered, stirring occasionally, until thick. If too much liquid escapes, add more chicken stock. Remove the poblano peppers, cinnamon stick and bay leaf when finished.
When you’re ready to serve, check the seasoning one more time, add the rest of the cilantro.
To Serve:
Dish chili in warmed bowls garnished with red onion, shredded cheddar, lime wedge, sliced scallions and additional hot sauce and sour cream. Have plenty of cold beer, you’ll need it.
Thank you

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