Lowdown and Dirty Chili

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Have you made this?

By Melissa Baldan
@mellymel74

After heading out to WFC in 2013 I became obsessed with Chili!
It is this wonderful monster that everyone loves! This recipe isn't easy, but it is just what the doctor ordered when you want some real, old fashioned, kick you in the ribs chili!

Rating:

☆☆☆☆☆ 0 votes

Comments:

6 Comments

Serves:

Prep:

1 Hr

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

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1 Tbsp: ground cumin
1 Tbsp: dried ground oregano
1 Tbsp: california chili powder
1 tsp: hot chili powder
1/2 tsp: ground cinnamon
1 tsp: anise
1/2 tsp: cajun seasoning
1 Tbsp: granulated sugar
2 Tbsp: worcestershire sauce
1 Tbsp: browning sauce
1 Tbsp: liquid smoke
: couple dashes hot sauce
6 oz: tomato paste
2 Tbsp: olive oil
1 medium: yellow onion, diced
1 medium: green bell pepper, diced
1 medium: red bell pepper, diced
3: jalapeno peppers (medium-large) seeded, diced
1 lb: ground pork
9 oz: ground pork churizo
9 oz: ground beef churizo
3 clove: garlic, minced
2 c: beef stock or broth
2 medium: bay leaves, whole
: kosher salt and fresh cracked pepper to taste

How to Make Lowdown and Dirty Chili

Step-by-Step

1Combine the dry seasonings; set aside. Combine the wet seasonings; set aside.
2Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers, and jalapenos and sauté until tender, about 5 minutes. Add ground pork and both chorizos and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.
3Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.

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