Prep 1 hr
Cook 8 hrs
This chile is spicy and hot, and can be used to fill burritos. Notice this is "CHILE" which usually means southwestern style, using chiles, instead of 'chili' which is used back east.
- 2 lbs beef brisket or 2 lbs flank steaks, cubed
- 2 lbs lean pork roast, cubed
- 1⁄4 cup oil
- 3 large onions, finely chopped
- 5 cloves garlic, minced
- 4 tablespoons red chili powder or 4 tablespoons green chili powder
- 1 1⁄2 teaspoons oregano
- 1 1⁄2 teaspoons cumin or 1 1⁄2 teaspoons comino
- 2 teaspoons crushed red pepper flakes
- 4 cups beef broth or 4 cups beer
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 tablespoons cornmeal
- 1⁄2 lemons or 1⁄2 lime, juice of
- shredded cheddar cheese
- chopped onion
- sour cream
- Brown the meat and onions and garlic in the oil in a stockpot.
- Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
- Simmer over low for 3-6 hours, stirring occasionally.
- Take off heat and refrigerate without eating.
- In morning, scrape fat off top and put back on stove.
- Sprinkle on the cornmeal; stir.
- Add in lime.
- Allow to simmer and thicken slightly.
- Serve with a cold beer.
- Use the cheddar, onino, and sour cream for garnish.
I used this recipe but made some changes -- don't know if it's fair to review it. It turned out great though, and it's due to the hearty meat and spice mixture that is the foundation of this recipe. I used 2.5 pounds of both meats, browned them and poured off the liquid. Sauted onion and garlic then and added meat back -- this got rid of a lot of fat. I also added 3 cans black beans (I like beans in chili) and 1 can of corn. Used 5 cans of beef broth (low salt). Spice changes: 1 T new mexico chile powder extra and 5 or 6 tallicherry black peppercorns. I wanted the chili the day I made it, so I didn't do the refrigerations step; I added the cornmeal and lime shortly before serving.