2 lbs lean ground
beef
1 medium sweet onion
1 poblano pepper
2 large cloves garlic, minced
1 (16oz) can diced tomatoes
1 (8oz) can tomato sauce
1 (12oz) bottle of beer
1 1/2 cups water |
2 tbls New Mexico chili powder
2 tsp paprika
1 tbls black pepper
1 tsp salt (if using Kosher, use more)
1 1/2 tsp ground cumin
1/2 tsp Mexican oregano
2 tbls sugar, corn syrup, or honey |
Mix the dry spices together in a small bowl.
Add the tomatoes, tomato sauce, water, and beer
to a large stock pot. Bring to a simmer. Add one
half of the dry spice mix. Stir well to blend the
spices. Add the ground beef, and work to break up
the meat and tomatoes while cooking (I use a potato
masher). Simmer for 15 minutes.
While the chili start is simmering, process the
onion, garlic, and poblano pepper in a food processor
until finely chopped (a few pulses). Saute the chopped
vegetables in a hot skillet, with a tablespoon of
oil, until softened and slightly browned. Add the
onions and peppers to the chili mixute. Bring back
to a simmer, and add the rest of the dry spice mixture.
Stir well, and add the sugar or corn syrup.
Continue cooking for at least two hour, stirring
often. You are looking for a thick oatmeal like
consistancy. Like most chilis it is also better
re-heated the next day. Serve over cooked hot dogs
or hamburgers.
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