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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Toss in a bit of honey, a bit of Mole paste, a bit of this and that and you have Chili Ingredients:
3 lbs ground chuck |
2 lbs chuck roast, cubed |
2 large onions, diced |
1 green pepper, diced |
7 ounces green chilies |
2 small fresh jalapenos |
2 garlic cloves, minced |
4 cups water |
14 ounces tomato sauce |
6 ounces tomato paste |
2 tablespoons chili powder |
2 bay leaves |
3 tablespoons cumin |
1 teaspoon oregano |
1/4 teaspoon coriander |
1/2 teaspoon beau monde spice |
1/2 teaspoon hot pepper sauce |
1 teaspoon cayenne pepper |
1 tablespoon honey |
1/2 teaspoon mole |
1 teaspoon beef bouillon |
1 teaspoon paprika |
1/4 teaspoon white pepper |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons cornstarch |
Directions:
1. Note: Feel free to only use the 4 ounce can of green chilies. This is to taste.
2. Heat 1/2 cup olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. Saute until soft. Remove from oven and reserve.
3. Add another 1/2 cup olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3c water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes.
4. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower heat, cover oven and slow simmer for 2 hours.
5. Phil's note: I was never too thrilled with the corn starch myself. Cornmeal or flour works too. Serving size depends on how many chili fans and how hungry they are.
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