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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I don't eat anything ground up unless I grind it myself. All my chili's are made with cubed meats. This chili is great and I only make it on request or for special events (Superbowl, Reunions) I don't ever measure . Ingredients:
3 pound chuck roast-cubed small |
fresh ground pepper |
sea salt |
5 tablespoons ground cumin (plus 3 tablespoons reserved) |
4 tablespoons chile powder(plus 3 tablespoons reserved) |
3 teaspoons cinnamon (reserve 1/2 tablespoon) |
mesa harina for coating |
1/2 lb. manteca |
1/4 cup olive oil |
2 large red onions chopped finely |
6 cloves of garlic finely zested directly into stock pot |
2 habanero peppers fresh frozen finely zested |
1 small can of tomato paste |
2 teaspoons of oregano |
3 bay leaves |
2 12 ounce can of diced tomatoes |
2 bottles of your favorite full-bodied beer |
1 quart of chicken broth |
Directions:
1. IN A LARGE CLEAR PLASTIC FOOD BAG, ENOUGH TO HOLD THE BEEF, ADD 2 TABLESPOONS OF COURSE GROUND FRESH PEPPER, SALT, 5 TABLESPOONS OF CUMIN, 4 TABLE SPOON CHILI POWDER, 1 TEASPOON CINNAMON, 1/8 CUP HARINA MASA.
2. BLEND ALL OF THE DRIED INGREDIENTS IN THE BAG BY SHAKING WELL. ADD THE MEAT. SHAKE THE BAG WELL.
3. IN A LARGE POT ON MED HIGH HEAT BRING THE MANTECA TO A FOAMING ROLL AND ADD THE COATED MEAT. COOK FOR 10 MINUTES, STIRRING TO BROWN ALL THE MEAT.
4. REMOVE THE MEAT WITH A SLOTTED SPOON. LEAVE THE JUICES IN THE POT.
5. ADD THE OLIVE OIL AND SAUTE THE ONIONS AND FRESHLY GRATED GARLIC UNTIL SOFT. ADD THE HABANEROS AND SAUTE FOR ABOUT 3 MINUTES. ADD THE TOMATO PASTE. ADD THE REMAINING CUMIN, CINNAMON OREGANO AND CHILI POWDER.
6. ADD THE BEER AND THE CHICKEN STOCK AND STIR COMPLETELY
7. ADD THE TOMATOES AND RESERVED MEAT- BRING TO A SIMMER AND COOK FOR 1 1/2 -2 HRS.
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