My Chili
Posted: Wed Jan 22, 2014 12:17 pm
Step 1 ingredients:
• 2.5lbs beef chuck ground – 20%-30% fat
• 4 tbsp. butter
• 8-oz can. tomato sauce
• 4-oz tomato paste
• 2 medium yellow onions – small dice
• 4 serrano chilies, split the middle and remove seeds
• 5 dried ancho chiles, shake out the seeds
• 24oz-bottle Shiner for the recipe, buy some more to drink
• 8 cloves garlic, mash them with the back of your blade
• .5 tsp cayenne pepper
• .25 tsp salt
• 2 tbsp. chili powder
• .25 cup adobo sauce, canned
Step 2 ingredients:
• 2 tsps. ground cumin
• .25 tsps. cayenne pepper
• 1 tbsp. chili powder
• 1.5 tbsp. cocoa powder
• 1 pkg. Sazon Goya
Step 3 ingredients:
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• .25 tsp. cayenne pepper
• 1 tbsp. brown sugar
• 1 tbsp. chopped oregano
• 1 tbsp. chopped cilantro
I don't always use Shiner sometimes I switch it up and use Real Ale Brown or an Oktoberfest. I also usually end up adding a little extra brown sugar and a squirt of ketchup. I also use three different kinds of chili powders usually a San Antonio, Chili de Arbol and New Mexico. This last time I ground up 2 lbs. of venison and .5 lb of bacon and went that route and it was superb.
• 2.5lbs beef chuck ground – 20%-30% fat
• 4 tbsp. butter
• 8-oz can. tomato sauce
• 4-oz tomato paste
• 2 medium yellow onions – small dice
• 4 serrano chilies, split the middle and remove seeds
• 5 dried ancho chiles, shake out the seeds
• 24oz-bottle Shiner for the recipe, buy some more to drink
• 8 cloves garlic, mash them with the back of your blade
• .5 tsp cayenne pepper
• .25 tsp salt
• 2 tbsp. chili powder
• .25 cup adobo sauce, canned
Step 2 ingredients:
• 2 tsps. ground cumin
• .25 tsps. cayenne pepper
• 1 tbsp. chili powder
• 1.5 tbsp. cocoa powder
• 1 pkg. Sazon Goya
Step 3 ingredients:
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• .25 tsp. cayenne pepper
• 1 tbsp. brown sugar
• 1 tbsp. chopped oregano
• 1 tbsp. chopped cilantro
I don't always use Shiner sometimes I switch it up and use Real Ale Brown or an Oktoberfest. I also usually end up adding a little extra brown sugar and a squirt of ketchup. I also use three different kinds of chili powders usually a San Antonio, Chili de Arbol and New Mexico. This last time I ground up 2 lbs. of venison and .5 lb of bacon and went that route and it was superb.