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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 24 |
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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. Ingredients:
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:
1. Saute meat, in olive oil, until browned.
2. Drain the meat.
3. Add all the peppers, onions, garlic and spices.
4. Saute for 15 minutes or until the onion is translucent.
5. Mix the beef base with the water or beer and add to the beef and vegetable mixture.
6. Simmer on low for about half an hour.
7. Add tomatoes and continue to simmer until the meat is very tender.
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