rowdy red chili
(1 rating)
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This is another recipe I found in "The Red Hat Society Cookbook". The name of the recipe as well as the words "chili" and "chocolate" caught my attention. I hope you enjoy.
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(1 rating)
yield
18 to 20
Ingredients For rowdy red chili
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1 lbbacon
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2 1/23 cups chopped onions
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8to 12 large cloves garlic, chopped
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4 lblean ground chuck
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8to 9 tablespoons chili powder
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2 Tbspground cumin
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1/2 tspground coriander
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1 tspcinnamon
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2 ozsemi-sweet chocolate, grated or melted
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228 ounce cans plus 1-15 ounce can crushed tomatoes, not drained
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212 ounce bottles beer
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26 ounce cans tomato paste
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1or 2-15 to 16 ounce cans chicken broth
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215 to 16 ounce cans kidney beans
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115 ounce can pinto beans
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115 to 16 ounce can black beans, rinsed and drained
How To Make rowdy red chili
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1Cook the bacon over medium heat in a heavy, large Dutch oven. Remove the bacon and crumble. Increase heat to medium high and saute the onions and garlic in the bacon drippings for 8 minutes or until translucent. Add the ground chuck and saute until brown. Stir in the chili powder, cumin, coriander, and cinnamon. Cook and stir for 2 minutes. Add the chocolate, crushed tomatoes with juice, beer, and tomato paste. Add the bacon and mix well. Stir in the chicken broth and simmer until thickened to desired consistency. Stir occasionally to prevent sticking. Approximately 1 hour 15 minutes. Mix in the all the beans and simmer 10 to 15 minutes to heat the beans through.
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2Note: This is a great chili to freeze for later meals.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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