 |
Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 12 |
|
Ingredients:
1 lb ground chuck |
1/2 lb beef heart, minced |
1 cup(s) minced onion |
3 cloves garlic pressed |
6 ounce(s) tomato paste (small can) |
1 tablespoon(s) yellow mustard |
1 teaspoon(s) worchestershire sauce |
1 teaspoon(s) cider vingar |
1 dash(es) hot sauce |
1 tablespoon(s) sugar |
1 tablespoon(s) dried onion |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) celery seed |
1/2 teaspoon(s) ground cumin |
1/4 teaspoon(s) black pepper |
2 teaspoon(s) chili powder |
1/2 teaspoon(s) paprika |
1/2 teaspoon(s) cinnamon |
1/2 teaspoon(s) oregano |
1/2 teaspoon(s) cocoa |
1 can(s) low sodium beef broth |
3 tablespoon(s) butter |
3 tablespoon(s) flour |
Directions:
1. Combine dry ingredients, set aside.
2. Combine wet ingredients (minus produce and broth), set aside.
3. Brown meat, drain, set aside.
4. Create amber roux with butter and flour. At the same time fry up onions till very tender and cook up the garlic so it doesn't taste raw.
5. Slowly incorporate broth, then add the wet ingredients into roux. Once it comes together, add the spices (toast them first if you want).
6. Cook for 30 plus minutes, kill the heat and let it cool for 10 minutes. Add 2/3 of the meat and immersion blend the chili to desired consistancy, mix in the remaining meat into blended mixture.
7. Done!
|
|