Rod's chili iii

Yield: 1 servings

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

Submitted By RODNEY RIPLINGER On 01-01-95

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