Ingredients
| 4 tbsp. | lard, oil, or | | shortening | | 6 lbs. | extra-lean beef chuck, cut into 1/4 inch cubes | | 2 lbs. | extra lean pork loin, cut into 1/4 inch cubes | | 3 | lg. onions, finely chopped | | 4 | ribs celery, finely chopped | | 10 cloves | garlic, finely chopped | | 1 can (6 oz.) | tomato sauce | | 3 cups | rich brown stock (homemade)* | | 6 to 12 oz. | high quality bourbon whiskey | | 1 bottle (12 oz.) | dark beer | | 3 tbsp. | cumin | | 1 tbsp. | dried oregano | | 1 tsp. | freshly grated nutmeg | | 1 tbsp. | sugar | | 1 tbsp. | unsweetened cocoa | | 3-1/2 tbsp. | New Mexico chili powder | | 3-1/2 tbsp. | Pasilla chili powder | | 3-1/2 tbsp. | crushed chili quebrado, | | 1 tsp. | mace | | Salt and freshly ground pepper, to taste | | Chopped cilantro (fresh coriander), for garnish |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
George and Piret Munger Cookbook
Author's Comments
The blend of chili powders in this recipe and their proportions can be widely varied according to your own taste and how spicy you like your foods. The long cooking melds the flavors. If you make the chili a day ahead, cook it for two hours, then refrigerate. Reheating it before serving will complete the cooking. Serve the chili with cooked pinto, pink or kidney beans, and bowls of chopped onion and grated Cheddar cheese. Allow your guests to choose their own proportions of each type of bean to suit their own taste. Purists add only a few beans, always on top of the chili, never mixed in.
Similar Recipes
chili, soups