Chile Chili

"Low and Slow, Family-Orientated Homemade chili. I used this recipe for awhile now. Its been a go to party favorite! You cant go wrong with though timing may be its only con the outcome makes it worth the wait!"

Prep Time

15min

Cook Time

3hrs

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
80/20 Ground Chuck 2lbs, 1 lb, 1 lb, 2 Tbsp, 1, 4, 2, 2, 6, 3, 1, 1, 1, 1, 7 fl oz, 7 fl oz, 29 oz, 2 Tbs, 2 Tbs, 1 Tbs, 1/2 Tbs, Roughly 12 oz, To taste, To taste
90/10 Ground Sirloin
Smoked Sausage
Butter
Finely Chopped Yellow Onion
Serrano Peppers diced (with or without seeds for spicy)
Jalapeno Peppers dice with seeds
Red Bell Pepper diced no core or seeds
Minced Cloves of Garlic
Whole Ancho Chilies
Whole Pasilla Chile
Whole Costena Chile
Whole Guajillo Chile
Whole New Mexico Chile
Can of Chipotles in Adobo Sauce
Can of Sun Dried Tomatoes
Can of Crushed Tomatoes
Cumin
Worcestershire Sauce
Apple Cider Vinegar
Red Pepper
Chocolate Stout Beer
Kosher Salt
Black Pepper

Directions

  1. Seed and stem the dried chilies (anchos, pasilla, costena, guajillo, and NM). Heat them in enough water (I use chicken stock sometimes) to cover the chilies and let them soak for about 15 minutes.

  2. While Chiles are soaking, heat up a large pot to medium-high heat, add your butter and onion (let it caramelize for a bit), jalapenos and Serrano’s (should sizzle) and cook for about 5 minutes and/or until the onions start to turn translucent. Add the garlic about halfway through this step.

  3. Add all meats, let cook until fully browned.

  4. By now the chilies should be soft. Remove them from the water (drain water or use it to water your plants its too bitter), place them in a blender along with the chipotles in adobo sauce and sun dried tomatoes (tomatoes added toward the end).

  5. Add some beer to help move everything around.

  6. Puree until nice and smooth and then add to chili pot along with crushed tomatoes, spices and everything else. Stir well. Cook at a low simmer for 2-4 hours, depending on your temps taste test at 2, 3 or 4 hours and turn heat off when it suffices to your liking.

  7. Plate, Serve, Enjoy.