~/src/food
compile and serve.
Good Chili
5.0
c
water
3.0
lb
cubed chuck
3.0
green serranos
3.0
red sante fe chiles
1.0
can
chipotle w/ adobo
2.0
large onions
10.0
garlic cloves
0.333333
c
chili powder
1.0
dark beer
28.0
oz
crushed plum tomatoes
0.5
lb
bulk chorizo
added by stepp
Toast chili powder for 2 minutes in a skillet on medium-high heat. Cut chuck cubes into smaller cubes (between .5 and 1 inch) and season with kosher salt.
Set toasted chili power aside.
Brown beef in 1 T olive oil and set aside into a large pot.
Brown chorizo, then add to beef.
Mince onions and garlic.
Chop chiles (some fine, some rough), mix together and add salt.
Cook onions, garlic, and chiles in 1 T olive oil until softened (6-8 minutes on medium-high).
Add chipotles, chili powder, and onion mixture to meat and cook on medium-high heat for 2 minutes.
Add tomatoes, water, and beer to pot, cook until meat is tender and sauce has thickened (about 1.5-2 hours).
Set toasted chili power aside.
Brown beef in 1 T olive oil and set aside into a large pot.
Brown chorizo, then add to beef.
Mince onions and garlic.
Chop chiles (some fine, some rough), mix together and add salt.
Cook onions, garlic, and chiles in 1 T olive oil until softened (6-8 minutes on medium-high).
Add chipotles, chili powder, and onion mixture to meat and cook on medium-high heat for 2 minutes.
Add tomatoes, water, and beer to pot, cook until meat is tender and sauce has thickened (about 1.5-2 hours).
Notes:
I use Negra Modelo for the beer.
I use Negra Modelo for the beer.