Big Daddy's Texas Red Chili

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
  • Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
  • While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
  • Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
  • While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
  • For best results allow chili to cool completely and then reheat.
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