Southwest Chili from Albuquerque, NM
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clod roast (or lean chuck or top round) cut into 1/4 to 3/8-inch cubes
7 cloves of minced garlic
peanut oil (or kidney suet)
onions, finely diced, (4 or 5 spanish)
3 -ounce bottle chili powder
ground cumin (1/3 cup)
crushed red pepper flakes (optional)
can of green chilis or seeded, finely chopped,
1/2 can of tomato sauce, 6 oz can tomato paste
chicken broth (or beef broth)
chocolate, dove squares
shot of tequila (optional)
optional: 1 or 2 poblanos, seeded and sliced
Saute meat with half of garlic in 5 tablespoons oil until browned, after browning go for 5 more minutes, then go for 2 more minutes.
Saute onion separately in remaining 5 tablespoons oil until tender but not browned.
Add onion to meat, than add chili powder, oregano,brown sugar, salt, pepper, crushed red pepper if using. Simmer 10 minutes.
Add green clili, beef broth, tomato sauce/tomato paste, cayenne to taste, beer,(and if using Tequila and 2 sliced poblano chilis).
Cover and simmer over low heat for 1 1/2 to 2 1/2 hours until meat is very tender but not mushy. Chili will be soupy at first then thicken as cooks.
Note: Do not skim off excess grease while it cooks. It is necessary for flavor.
Uncover for last half hour. Add cumin, chocolate (2 small squares)and vanilla. Stir frequently and do not allow chili to stick to pot.
Add beer or water as needed. When finished cooking, skim off any excess grease. Makes 1 gallon or 12 to 16 servings.
Suggestions: Serve with pinto beans, Indian fry bread, corn bread, or browned corn tortllas.
Toppings: chopped green onions, chopped Haas avocado, shredded mild cheddar, sour cream (or creme fraiche).
Last Updated: Mon, Dec 19, 2011