Tuesday, October 29, 2013

Joe's chili cookoff chili

Last night our friends, Joe and Mary Beth, came over so that Joe and I could make some great chili for his office's yearly chili competition. Here's the "recipe". We didn't measure the spices--just added til it tasted good. We made a ton, so you might want to cut this in half.

2 lbs ground buffalo (or lean ground beef)
1 lb ground beef, course ground
1 lb Mexican chorizo
1/2 lb bacon, chopped
3 large onions, chopped
2 large poblano chiles, deseeded and chopped
1 head of garlic, minced
1 1/2 bags kidney beans or red beans, pre-cooked
3 cans tomato paste
2 large cans whole tomatoes, pureed

4 bay leaves
Paprika ~ 4 tbl
Cumin ~ 1tbl
Smoked paprika ~ 1 tbl
Mexican oregano ~1 tbl

Ancho chile powder ~ 1 tbl
Guajillo chile powder ~ 1 tbl
Chipotle chile powder ~ 1 1/2 tsp

Salt and black pepper to taste

To precook beans
1/2 onion
2 slices bacon
1/2 banana pepper
Bay leaf
Salt to taste

Soak the beans overnight. Drain, rinse, add fresh water to cover beans and all the other  ingredients.  Bring to a boil, reduce heat, and simmer about 2 hours or until beans are just tender. Discard the onion, bay leaf and banana pepper. The beans willfinish cooking in the chili.

For the chili
Saute chopped bacon until the fat is rendered. Add all the meats, season with some paprika, cumin, smoked paprika, Mexican oregano, ancho, guajillo, and chipotle, salt, and pepper and cook until no longer pink.  Remove some of the fat if necessary. Add onions, garlic, and poblanos and saute til onion is translucent. Add tomato paste, tomatoes, beans, and bay leaves. Taste and season again with some paprika, cumin, smoked paprika, Mexican oregano, ancho, guajillo, and chipotle, salt, and pepper. Reduce heat to a simmer, cover but leave lid ajar, and simmer for 1-2 hours. Be sure to stir occasionally and don't let it burn.

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