Mean Chef Chili
Cook Time: 2 hours | Prep Time: 2 hours | Total Time: 4 hours
Description: This chili recipe has been meticulously developed over several years, resulting in what I humbly believe is the epitome of chili perfection. It’s a labor of love, taking up the better part of a day, but for aficionados of spicy cuisine, the effort is unquestionably worthwhile. Plus, it’s versatile – you can adjust the quantities for smaller batches, and it freezes beautifully. And remember, true chili aficionados know: real chili has no beans!
Recipe Category: Weeknight | Keywords: < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Chilies |
| 2 | Dried ancho chiles |
| 2 | Chipotle chiles in adobo |
| 2 | Adobo sauce |
| 1 | Water |
| 2 | Roma tomatoes |
| 1 | Olive oil |
| 1 | Garlic clove |
| 1 | Teaspoon cumin |
| 5 | Mexican oregano |
| 1 | Teaspoon salt |
| 1 1/2 | Red chili sauce |
| 1 | Cup ale |
| 2 | Cups tomato sauce |
| 1 | Pound beef chuck |
| 2 | Tablespoons masa corn flour |
| 1 | Poblano chile |
| 1 | Red bell pepper |
| 1 | Teaspoon cumin |
| 1 | Teaspoon Mexican oregano |
| 1 | Teaspoon instant minced garlic |
| 1 | Teaspoon black pepper |
| 1 | Pound turkey sausage |
Nutritional Information (per serving):
- Calories: 2387.4
- Fat Content: 163.1g
- Saturated Fat Content: 64g
- Cholesterol Content: 541mg
- Sodium Content: 2065.2mg
- Carbohydrate Content: 64g
- Fiber Content: 15g
- Sugar Content: 22.7g
- Protein Content: 156.5g
Recipe Yield: 7 Quarts
Recipe Instructions:
Red Chile Sauce:
- Stem and seed the chilies, then roast them at 250°F for 3-4 minutes.
- Add the roasted chilies to the water in a covered pan and simmer for 20 minutes. Allow to cool.
- Blacken the tomatoes under the broiler.
- In a skillet, sauté the onion in olive oil over low heat until browned.
- In a blender, combine the blackened tomatoes, sautéed onion, garlic, chipotle chiles in adobo, cumin, Mexican oregano, adobo sauce, and salt. Blend until smooth.
- Heat the olive oil in a skillet until almost smoking, then fry the blended sauce for 5 minutes, being careful not to let it thicken too much. Add more water if necessary.
- Extra sauce can be frozen and used for any Mexican or Southwestern recipe that calls for red chile sauce.
Chili:
- In a large stockpot, combine the red chile sauce, ale, beef stock, tomato sauce, and enchilada sauce. Let simmer for 20 minutes.
- Brown the beef chuck in lard in a cast-iron skillet.
- In the same skillet, sauté the onion until browned.
- Place the browned beef and onion in a bowl and sprinkle with masa corn flour.
- Add the beef-onion mixture to the stockpot, including any accumulated juices.
- Add the poblano chile, red bell pepper, cumin, Mexican oregano, instant minced garlic, and black pepper to the stockpot.
- Simmer the chili slowly until the meat is tender. Adjust seasoning as needed.
- Finally, add the turkey sausage and let simmer until cooked through.
This Mean Chef Chili is a culinary labor of love, but trust me, every spicy spoonful will transport you to chili paradise! Enjoy the rich flavors and hearty textures of this ultimate chili recipe. 🌶️🍲
