Spicy Chili

Over the weekend, I participated in a Chili Cookoff and tied for fourth place. Thought I would share the recipe. I hope you try it, modify and make it your own.

Enjoy!


1 tablespoon of oil
2 lbs. beef chili meat (I used ground)
2 lbs. pork chili meat (I use ground)
6-8 cloves fresh garlic 
1 cup chopped onion
15 oz. can tomato sauce
15 oz. can diced tomatoes, drained
1 quart beef stock, more if needed
1 bottle Shiner beer (optional)

4-5 Rocoto Chilis, jarred in brine and sliced*
4-5 Habanero Chilis
6-8 Ancho Chili Pods


5 tablespoons oil  
4 tablespoons flour 
4 tablespoons chili powder 
1 tablespoon whole comino, freshly ground
1/2 tablespoon black peppercorns, freshly ground
Salt to taste

For Ancho Chili pods: Remove the stems and seeds from the pods, simmer in hot water until the skin loosens, scrape pulp and reserve.

Peel and chop the garlic.

Brown the meat, chopped onion and the garlic in 1 tablespoon oil. Add the tomato sauce, the stock and simmer one hour adding more stock or beer if needed. 

Add the Rocoto chilies, reserved chili pulp and Habaneros to the chili meat. Continue to simmer for 30 minutes.

Heat 5 tablespoons of oil. Fry the flour, pepper, comino, chili powder for 5 minutes, add roux to the meat. Simmer over low heat for 1/2 hour. 


* Rocoto chilies are grown in Peru and available in the states at Latin markets. If you can't find them replace them with a hot pepper of your choice.