Hot-rod lincoln chili

Yield: 1 Servings

Measure Ingredient
1¾ pounds Chili Grind Meat
3 slices Bacon
1 tablespoon Cumin seed, roasted and ground
1 tablespoon New mexican chili powder, plain
1 tablespoon Ancho chili powder, plain
1 tablespoon California chili powder, plain
1 teaspoon Mexican oregano, crushed
¼ teaspoon Thyme
¼ teaspoon Allspice
¼ teaspoon Dried cilantro
1 large Onion (chopped fine)
2 \N Stalks celery (chopped fine)
1 can El Paso green chiles (mild)
3 \N Jalapeno chilies, seeded chopped fine
1 \N Habanero chili, seeded chopped fine
1 large Clove garlic
2 \N 15 oz cn stewed tomatoes (pureed in a blender)
1 \N 12 oz can beer
1 teaspoon Beef base
3 teaspoons Paprika, sweet
1 teaspoon Coriander powder
¼ teaspoon Cayenne pepper
1 \N Shot Jim Beam Bourbon whisky
2 tablespoons Olive oil Masa Harisa (Corn Flour for Thickening)

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot.

Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2

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