Recipe by WhiteSnake
I have used my recipe, in chili cook offs, for many years and it's the best I have ever found. I have won Chili cook offs with this recipe.
Top Review by Mean Bean
I increased his recipe by one and a half times. I used 9 lbs. of round roast that I cut into steaks, S&P, and browned on both sides as many as would fit in the dutch oven one layer at a time. I removed the steaks to a large mixing bowl and deglazed the pan with a 1/4 C. of tequila then a can of beer. I poured the glaze over the steaks and sauteed a white onion, a green pepper, and three large jalapenos until soft. After processing ten dried peppers and removing the vegetables I returned the steaks to the pan and then covered them with a half package of onion soup mix, the dried pepper flakes and then the vegetables. This I baked at 325 for two hours. To a stock pot I added a serrano pepper, four poblanos, three of the largest anaheims that I have ever seen,(All of the aforementioned roasted with a torch and sweated in a paper sack.) a red and a green pepper, and a white onion. After sauteing until tender I added the dry spices, the liquid from the beef, a jar of sofrito, a can of beer, the tomatoes, and a can of tomato sauce. I simmered this for a 1/2 hour then added the steaks,(Chopped a bit) and a bunch of cilantro, followed by another half hour of simmering. Next time NO CILANTRO!
- 6 lbs .beef stew meat, cubed into 1/2 inch squares
- 1⁄3 cup extra virgin olive oil
- 3 medium jalapeno peppers, chopped and seeded
- 4 medium poblano peppers, chopped and seeded
- 1 large red bell pepper, chopped and seeded
- 1 large green bell pepper, chopped and seeded
- 1 large onion, chopped
- 1 bulb chopped garlic
- 3 dried ancho chiles, seeded and chopped
- 2 dried chilies, negros seeded and chopped
- 3 dried chilies, New Mexico chopped and seeded (red New Mexico Hatch Chilies)
- 5 tablespoons standard chili powder
- 1 tablespoon cocoa powder
- 2 tablespoons cumin
- 1 teaspoon black pepper
- 1 teaspoon adobo seasoning
- 1 tablespoon beef base
- 2 cups water or 2 cups beer
- 28 ounces canned chopped tomatoes
Directions See How It's Made
- Saute meat, in olive oil, until browned.
- Drain the meat.
- Add all the peppers, onions, garlic and spices.
- Saute for 15 minutes or until the onion is translucent.
- Mix the beef base with the water or beer and add to the beef and vegetable mixture.
- Simmer on low for about half an hour.
- Add tomatoes and continue to simmer until the meat is very tender.