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    Source of Recipe


    2 lbs beef chuck 1/2" cubes
    2 lbs beef chuck, ground
    2 lbs pork butt, ground
    1/4 cup lard, or corn oil
    3 cups yellow onion, chopped
    1 head fresh garlic, crushed, and chopped
    1 cup celery tops, chopped
    3 ribs celery, chopped
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    2 28-oz cans crushed tomatoes
    6 lg bay leaves
    1/4 cup mild chili powder, (unsalted)
    1/2 cup fresh flat leaf parsely, chopped
    3 tbs oregano, dried
    3 tbs thyme, dried
    1 tsp cummin seeds, hand rubbed
    2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
    1 tbs adobo, (unsalted)
    2 tsp fresh black pepper, coarse ground
    4 tbs white vinegar
    1 square bakers chocolate, (unsweetened)
    2 1-lb cans red kidney beans, drained, liquid reserved
    2 1-lb cans black beans, drained, liquid reserved

    In heavy stainless steel, 10 quart pot, heat lard, or corn oil,
    and brown meat, a small amount at a time, on high heat. Remove meat
    to bowl with slotted spoon. When all meat is browned, return to
    pot, and add onions. Cook until translucent, not brown. Add
    garlic, and cook briefly. Add celery, and bell peppers, and cook
    briefly. Add tomatoes, and reserved bean liquid, lower heat, and
    bring to low simmer. Add bay leaves, chili powder, parsley, oregano,
    thyme, cummin, chipolte peppers, vinegar, adobo, black pepper, and
    chocolate. Simmer slowly, partially covered for 2 hours. Stir
    frequently, and add water if necessary. Add beans, and heat through.
    Salt to taste with kosher salt. If hotter chili is to your taste,
    add red pepper flakes, NOT Louisiana hot sauce. Do not forget to
    remove bay leaves. Serve over rice, with warmed corn tortillas.
    Garnish with shredded white cheddar, or Latin type cheese if
    available, chopped raw yellow onion, sour cream, avocado, fresh
    diced tomitillo, or tomato, and lime wedges. Mucho cold cervesa,
    or margaritas to be offered as accompaniment. Comer!




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