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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I got the idea for this from Askorb's Cock and Bull Stew. I liked the name and thought it would make a good chili. I looked up a recipe on how to make authentic Contest Chili, and combined reicpes. I used this for our 3rd Annual Homecomming Chili cook-off at church. Read more . It didn't place, My Family likes it though, and that's what counts. I guess I'll have to figure out a way to Mid-Western-ize it. Ingredients:
1 tbsp olive oil |
9 dried ancho peppers (the rule of thumb is 3 to 4 chilis per pound of meat) |
2 boxes of chicken stock (or you can use your favorite beer) |
1 tsp sea salt |
1/2 tsp cracked black pepper |
1 tbs cumin per pound of meat |
2 tbs cinnamon chipotle rub |
1 tsp cyenne pepper |
6-8 cloves of garlic |
1 16 oz can of black beans |
1 16 oz can of white beans ( cannelli, great northern, navy) |
3-4 chicken thighs |
2 chicken breasts |
1 1/2 lb lean beef stew meat |
1 med vadalia onion, chopped |
1 handful cilantro (chopped) |
1/4 cup lime juice |
Directions:
1. Tear stems off chilis, open and scrape seeds and veins out. Soak in chicken stock (or beer) to cover for 4 hours. When done soaking, place in blender with a little of the soaking liquid and blend into a paste.
2. Grill chicken peices. When done, cool then shred into bite sized pieces.
3. Chop onion and Garlic
4. Sear beef on all sides in olive oil. Add onion and garlic and saute until onion is nearly transparent.
5. Combine all meats in a large pot. Add Chili paste, and enough liquid to cover all the meat. Combine well and bring to a boil.
6. Add spices and lime juice, mix well. Transfer to a crock pot. Cook on low for 7 to 10 hours.
7. In the Morning, drain and rinse beans and chop cilantro. Add to chili and cook on medium for 4 hours.
8. Serve with jalapeno rings, sour cream, and corn chips
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