Chili is an intensely personal dish… what may be ‘the world’s best’ for you may not be for others.
Having said this, and in an effort not to offend any chili-sensibilities out there, suffice it to say, “This is MY best chili.”
Blue Ribbon Recipe
The flavors of this chili are amazing! There are a lot of spices in this recipe and they're paired perfectly. The textures in this chili were wonderful too. This was a HUGE hit around the test kitchen.
Add beef and sear. S & P to taste. Remove meat and reserve.
Deglaze with 1/4 c. of tequila.
In hot skillet, add oinion and garlic and saute until brown.
Move meat, onions and all of the juices to large 6-qt kettle.
Add canned tomatoes, salsa verde, hot sauce, spices, canned chilies, cilantro and adobo w/chipotles (DO NOT add beans or chicken broth).
Bring to bare simmer and maintain over low heat for 3 hours, with cover slightly off to assit in evaporation.
As chili stews, mix sour cream and 1 tbs cumin. Refrigerate.
After 3 hours. Turn off and remove from heat. Allow to cool.
1 hour before service, return kettle to medium heat, add beans (NOT DRAINED), the remainder ofo the tequila and taste for spiciness. Add chicken broth as necessary to tone it down (or add more chili if you dare!)
Serve with warm tortillas, and top chili with cheese, fresh cilantro and a dollop of the crema you made (the crema also helps cool off the dish). A nice dark Mexican Beer goes really well with this dish... I'm just saying.
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!