Recipe by Jeff Hixson
This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans.
Top Review by JoAnn
Simply put, this chili is superb. It has layers upon layers of delicious flavors with a smokey taste mingling throughout. It is unlike any chili that I have made before and I didn't miss the beans at all. I halved the recipe and now wish I had made the entire amount so I could have frozen it. It is an all day project but well worth the time and effort. I knew I had prepared a quality meal to serve to family and friends. Thank you MC for sharing this recipe with us.
Red Chile Sauce
- 4 ounces whole dried new mexican red chilies (preferably Chimayo)
- 2 ounces whole dried ancho chiles
- 2 ounces whole pasilla chiles
- 2 cans chipotle chiles in adobo
- 1 teaspoon adobo sauce
- 2 quarts water
- 1 lb roma tomato, blackened
- 1 large white onion, chopped
- 1 tablespoon olive oil
- 5 cloves garlic, roasted,peeled,chopped
- 1 teaspoon cumin
- 1 1⁄2 teaspoons Mexican oregano
- 1 teaspoon salt
- 2 tablespoons lard
- 1 cup chicken stock (or more as needed)
- 1 quart red chili sauce
- 1 quart samuel smith's nut brown ale
- 1 quart beef stock
- 1 quart tomato sauce
- 1 can las palmas medium enchilada sauce
- 12 lbs beef chuck, 1 1/2 inch cubes
- 3 white onions, diced
- 1⁄2 cup masa corn flour
- 10 poblano chiles, roasted,peeled,seeded
- 10 red bell peppers, roasted,peeled seeded
- 4 tablespoons cumin
- 4 tablespoons Mexican oregano
- 2 tablespoons instant minced garlic (or 1 T garlic powder)
- 2 tablespoons black pepper
- 2 packages aidells habanero turkey sausage, sliced (optional)
Directions See How It's Made
- Red Chile Sauce---------.
- Stem and seed chiles, roast at 250 for 3- 4 minutes.
- Add to the water in a covered pan and simmer for 20 minutes.
- Blacken tomatoes under broiler.
- Saute onion in oil over low heat until browned.
- Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
- Add stock and puree to a fine paste.
- Add lard to a skillet and heat to almost smoking.
- Fry sauce at a sizzle for 5 minutes.
- Do not allow to get too thick.
- Add more stock if necessary.
- Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
- For CHILI--------.
- Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
- Brown meat in lard in cast iron skillet.
- Saute onion in same pan to brown.
- Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
- Add to stock pot including accumulated juices.
- Add peppers to stock pot.
- Add spices to stock pot.
- Simmer slowly until meat is tender.
- Correct seasoning.
- Add sausage.