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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A smokey chili with a hint of sweetness and plenty of fire. Ingredients:
1 lb ground beef |
large can of black beans |
1-2 cans of red kidney beans (rinsed) |
'2 t liquid smoke |
2-3 t sugar |
1-2 onions, chopped |
5-6 cloves of garlic, finely chopped |
2-3 t cumin |
1/2 t oregano |
2 t dried ground new mexico chiles |
small can of tomato paste |
2 bay leaves |
7 oz can of chipotles, chopped (use a 14 oz can if you can take the heat) |
jalapenos to desired heat (serranos for a real kick), chopped |
salt and pepper to taste |
Directions:
1. Saute the onion and garlic in a large pot with a little olive oil (reserved bacon grease is even better).
2. When translucent add the jalapenos, cook for another couple of minutes before adding the ground beef and browning.
3. When the beef is cooked add all other ingredients except the tomato paste with enough water to cover.
4. Simmer for an hour or two to blend the flavors and achieve the desired amount of liquid.
5. Add the tomato paste and cook until the paste is dissolved and the chili has thickened.
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