Unspecific

Winning Chili Recipe

We had a chili cook-off here at work, and as it turns out, I won.  Still not sure how that happened.  I kinda made this up as I wen along, but here is the recipe.

Chile Chili

2 bottles beer (I used Shiner 100)
1lb marinated beef (I used marinated fajita meat, sliced into bite sized pieces)
1lb marinated pork (I used marinated pork from the Mexican market)
1/2 can chopped tomatoes (I used garlic flavored)
1 white onion
5 cloves garlic
3 Chipotle in Adobo Sauce (La Costena brand I used)
2 dried Pulla Chilis (El Venado brand is what I used)
3 dried Ancho Chilis (El Venado brand is what I used)
1 fresh Red Hatch (or other seasonal Chili)
1 Red Bell Pepper (Roasted)
Ground Cumin
Ancho Chile Powder
Garlic powder

Brown meat in either cast iron or stainless steel pot (cast iron recommended).  remove meat and any juices to a bowl.  Do not strain.
Don’t clean pot.
Finely chop onion and put in pot.  Add finely chopped garlic as well.  Let soften, but not brown or caramelize.
De-glaze with 1 bottle of beer, scrape bottom of pan with wooden spoon.
Bring to a simmer.
Chop chilis, removing seeds and white membrane, and add to the pot. Add tomatoes to the pot.
Add ~1 tbsp Cumin, 1 tsp Chile powder, 1 tsp Garlic powder.  Add 1-2 tsps Adobo sauce.
Simmer for 15-20 minutes.  Until all the chilis are soft.

Break out the blender.  (I don’t have a stick blender right now)
I put half of the second been in the blender and blended it until the foam went down.
With the blender on low, I added 1 ladle at a time of the chili/onion/tomato mixture.  Add beer as necessary to keep the texture and consistency the way you want. With almost all of the mixture is in the blender, put the meat back in the pot on low heat, pour the blended mixture back in the pot.  Add cumin and garlic to taste if necessary.

Cover and simmer on low heat for about an hour.  Add beer to thin.  Simmer longer to thicken.  This is enough for 2-4 servings depending on what else you serve.

I serve by putting a dollop of Sour Cream in a bowl, spoon chili over, sprinkle cheddar or cheddar/jack mix over and finely chopped onions.