Rustic Rendezvous Chili: A Fusion of Beef, Pork, and Roasted Peppers
Ingredients
Ingredient | Quantity |
---|---|
Chili Grind Beef | 8 oz (about 226.8 g), 8 oz (about 226.8 g), 1 small can, 1 small can, 1 ea., 1/2 ea., 1 ea., To taste, 3 ea., 1/2 ea., 6 ea., 8 ea. deseeded, 4 ea. deseeded, 4 ea. deseeded, 3 cups, 7 oz (about 198.45 g), 1/2 tsp, 1/2 tsp, 2 oz |
Chili Grind pork | |
dark red kidney beans | |
can dice tomatoes | |
poblano pepper | |
yellow onion | |
fresh corn | |
Salt and pepper | |
Roma tomatoes | |
yellow onion | |
garlic cloves | |
guajillo chilies | |
arbol chilies | |
ancho chilies | |
chicken stock | |
can chipotle peppers in sauce | |
cumin powder | |
oregano | |
olive oil |
Directions
Rustic Rendezvous Chili: A Fusion of Beef, Pork, and Roasted Peppers
8 oz (about 226.8 g) Chili Grind Beef
8 oz (about 226.8 g) Chili Grind pork
1 small can dark red kidney beans
1 small can dice tomatoes
1 ea. poblano pepper – roasted and small dice
½ ea. yellow onion – small diced
1 ea. fresh corn – microwave for 2 minutes and shuck
Salt and pepper
Base Ingredients:
3 ea. Roma tomatoes – cut in half
½ yellow onion – large chunks
6 ea. garlic cloves
8 ea. guajillo chilies – deseeded
4 ea. arbol chilies – deseeded
4 ea. ancho chilies – deseeded
2 cups chicken stock
7 oz (about 198.45 g) small can chipotle peppers in sauce
½ tsp cumin powder
½ tsp oregano
Base procedure:
-
- Toss Roma tomatoes, garlic and yellow onion with olive oil, salt, and pepper.
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- Place in Air fryer at 380 degrees for 15 minutes
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- Then add arbor, guajillo, and ancho chiles with tomato mixture and air fry at 380 degrees for 6 minutes
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- Place contents of air fryer in sauce pot and add chicken stock, cumin, oregano, chipotle peppers, and 2 cups chicken stock
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- Bring to boil and simmer for 15 minutes
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- Puree in blender and set aside. Base is complete.
Chili procedure:
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- Cook Pork and Beef.
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- Render the Fat out and add yellow onions, poblano, and corn.
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- Sauté till onions is translucent
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- Add kidney beans, Diced Can tomatoes, 8 oz (about 226.8 g) Chile Base mixture, and 1 cup chicken stock. Add more stock to a desired consistency.
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- Season with Salt and Pepper till liking.
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- Bring to boil and reduce heat to a simmer. Simmer for 10 minutes.
Optional serving with shredded yellow cheddar cheese, avocado, Serano, and Julienne fried corn tortilla strips