 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
In my opinion, this is the world's best chili. It features three meats in a peppery eye-opening broth. and I make something from my magazines almost every day. Robyn Thompson Los Angeles, California. Ingredients:
1/2 pound bacon, diced |
2-1/2 pounds beef stew meat, cut into 3/4-inch cubes |
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes |
2 medium onions, chopped |
6 to 8 garlic cloves, minced |
1 to 2 tablespoons chopped seeded fresh serrano chili peppers |
1 to 2 tablespoons chopped seeded fresh poblano chili peppers |
1 to 2 tablespoons chopped seeded fresh jalapeno peppers |
2 to 3 teaspoons cayenne pepper |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon ground cumin |
1 can (15 ounces) tomato puree |
1 can (14-1/2 ounces) beef broth |
7 plum tomatoes, chopped |
shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
2. In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
3. Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired. Yield: 10 servings (2-1/2 quarts).
|
|