Rod's chili
Yield: 1 Servings
Ingredients:
- 1 3/4 lb Chili Grind Meat
- 3 sl Bacon
- 1 tb Cumin seed roasted and -ground
- 1 tb New mexican chili powder -plain
- 1 tb Ancho chili powder plain
- 1 tb California chili powder -plain
- 1 ts Mexican oregano crushed
- 1/4 ts Thyme
- 1/4 ts Allspice
- 1/4 ts Dried cilantro
- 1 lg Onion (chopped fine)
- 2 Stalks celery (chopped -fine)
- 1 cn El Paso green chiles (mild)
- 3 Jalapeno chilies seeded -chopped fine
- 1 Habanero chili seeded -chopped fine
- 1 lg Clove garlic
- 2 15 oz cn stewed tomatoes -(pureed in a blender)
- 1 12 oz can beer
- 1 ts Beef base
- 3 ts Paprika sweet
- 1 ts Coriander powder
- 1/4 ts Cayenne pepper
- 1 Shot Jim Beam Bourbon -whisky
- 2 tb Olive oil
Instructions:
-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
