- Joined
- Feb 12, 2001
- Messages
- 4,501
Ok, after reading all the posts about chili, I decided to make some of my own. In my opinion, it turned out really well, but I would like to get some advice from the chili experts as to how to improve my recipe. On a side note, this chili puts an excellent patina on khukuri blades. I smeared the blade of my AK with some, and it turned out great. Anyway, here's the recipe I used last time. Please help me out with any suggestions:
Ingredients:
2.5-3 lb boneless rump roast, cubed
¼ lb. bacon, finely chopped
2 large white or yellow onions, finely chopped
5 cloves of garlic, diced
2 8 oz. cans chipotles in adobo sauce
2 or 3 habañero chiles, seeds removed, finely diced
3-4 pasilla chiles, seeds removed, finely diced
1-2 New Mexico chiles, seeds removed, finely diced
1 28 oz can tomato sauce
2 small cans tomato paste
¼ cup brown sugar
About 1 tsp of the following:
garlic powder
onion powder
cocoa powder
About 1 tblsp of the following:
chili powder
cumin
And a few pinches each of:
salt
Mexican oregano
Cooking directions:
In a lidded cast iron pot or dutch oven, cook the bacon until you have enough bacon fat to brown the beef. Brown the beef, and once it is mostly browned, add onions and then garlic. Cook for a few minutes on medium heat until onions are starting to turn translucent. At this point, turn heat to low and add all other ingredients. Stir, add water or beer to bring chili to consistency where it can be easily stirred. Simmer covered for 6-8 hours on low heat, stirring occasionally.
--Josh
Ingredients:
2.5-3 lb boneless rump roast, cubed
¼ lb. bacon, finely chopped
2 large white or yellow onions, finely chopped
5 cloves of garlic, diced
2 8 oz. cans chipotles in adobo sauce
2 or 3 habañero chiles, seeds removed, finely diced
3-4 pasilla chiles, seeds removed, finely diced
1-2 New Mexico chiles, seeds removed, finely diced
1 28 oz can tomato sauce
2 small cans tomato paste
¼ cup brown sugar
About 1 tsp of the following:
garlic powder
onion powder
cocoa powder
About 1 tblsp of the following:
chili powder
cumin
And a few pinches each of:
salt
Mexican oregano
Cooking directions:
In a lidded cast iron pot or dutch oven, cook the bacon until you have enough bacon fat to brown the beef. Brown the beef, and once it is mostly browned, add onions and then garlic. Cook for a few minutes on medium heat until onions are starting to turn translucent. At this point, turn heat to low and add all other ingredients. Stir, add water or beer to bring chili to consistency where it can be easily stirred. Simmer covered for 6-8 hours on low heat, stirring occasionally.
--Josh