Recipe: Chili
Finally typing up my Chili recipe.
- 2 Tbspn Lard
- 1 lb (450g) Ground meat (beef, chicken, turkey)
- 1 cup (180g) Dried Anasazi or Pinto Beans
- 1 large Onion, diced
- 1 lb (450g) Green Chili, roasted and diced
- 16 oz Tomatoes, roasted and crushed
- 1/2 can Beer
- 4 cups Chicken broth
- 1 Tbspn Tomato paste
- 1 Tbspn Brown Sugar
- 4 Tbspn Chili powder, mild
- 1 Tbspn Cumin powder
- 1 Tbspn Garlic powder
- 1 Tbspn Oregano
- 1 Tbspn Paprika, hot
- 1 tspn Cayenne powder
- 1 Tbspn Lime juice
- 1 Tbspn Parsley, dried
- 1 Tbspn Cilantro, dried
- Salt and pepper (to taste)
Melt lard in a dutch oven and add diced onions. Cook for five minutes. Then add ground meat and brown. Add roasted green chili. Add brown sugar, chili, cumin, garlic, oregano, paprika, cayenne, parsley, and cilantro cook five minutes. Deglaze with a half can of beer. Drink other half of can. Add tomatoes, tomato paste, broth, and lime juice. Adjust seasonings and salt level to taste. Add beans. Bring to a boil on stove top and simmer for 30 minutes. Move to an oven and bake at 275°f for an additional 2 hours. Add additional fluids, if it becomes too dry.
Serve over chips, rice, baked potatoes, bread. Or just serve as a soup.