Prep 2 hrs
Cook 2 hrs
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.
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)
- 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.
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.
This was a great tasting chili, once I found all of the ingredients. Leftovers were frozen and later reheated, which did well also.
Absolutely incredible. Complex, well balanced, intense flavor. I used some of the extra red sauce on tortillas with cheese to make quesadillas as a side, and also served this with a sweet cornbread. My compliments Mean Chef!