Red Eye Chili
- 3 lb
- beef chuck roast fat trimmed and diced into 1/4 cubes
- 1 lb
- pork sausage or pork chorizo (drained after cooking)
- 1/2 lb
- boneless skinless chicken thighs diceed up small
- 8 large
- dried ancho chili pods remove stems/seeds soak all chili pods in water and bring to boil then set aside
- dried new mexico chili pods remove stems/seesoak all chili pods in water and bring to boil then set asideds
- passilla chili pods remove stems/seedssoak all chili pods in water and bring to boil then set aside
- 4 Tbsp
- olive oil i prefer lard
- 1 large
- yellow onions diced
- green bell pepper diced
- cloves of garlic minced
- 1/2 tsp
- white ppper
- 2 Tbsp
- smoked paprika
- 1 Tbsp
- grandulated onion
- 1/2 tsp
- hickory salt (pendreys spice house)
- 1/4 tsp
- cayenne pepper
- 5 Tbsp
- cumin seed toasted then ground in spice grinder
- 4 Tbsp
- oregano, dried
- 14oz cans of beef consume'
- 14 oz petite diced tomatoes
- 12 oz tomato sauce
- small can of tomato paste
In a large skillet add 2 Tblsp oil/fat bring to heat and start caramelizing onion once soft add bell pepper and garlic when soft empty skillet and set aside
In a large skillet add 2Tblsp oil/fat bring to heat and start searing meat in batches evenly distribute the meat pork batches add some kosher salt and ground pepper once browned dump into dutch oven or stock pot along with onion mix place lid on pot to hold heat
Now bring your soaking chili pods and using an emersion blender or blender(in batches) start blending until smooth and all turns into a sauce, it will thicken.
After blending add all your spices except tomato stuff and broth then blend again for about 3-5 minutes.
Dump the sauce pan in your pot with the meat and onion mix
Add tomato stuff and broth stir really good and set on medium high heat covered until simmer is achieved at this point check on how thick it is if to thick add some broth if to soupy take cover off and let it cook down.
Also if you think you need more heat add cayenne to hot add a little catsup at a time until satisfied (do these additions in small increments so you don‘t over do it.
I have tried and made my own chili powders they just don’t keep very good . I buy my dried peppers making sure they are soft and pliable then seal them in my seal-a-meal they will keep for a long time. Plus you can pre-make your chili base seal it freeze it and all you have to do is add meat and onion mix.
I like my chili spicy with white pepper for the front bite and cayenne for the back bite, this is the heat you feel on the front of your tongue and the warm glow all over at the back (kind of like your first kiss).
Feel free to build upon this and try new chili’s