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    Chili Caliente

    Source of Recipe


    2 tablespoons olive oil
    1 lb lean chuck roast, cubed, or diced, or 1 lb ground beef
    1/2 cup chopped bacon (optional)
    1 medium-large onion
    3/4 cup Fresh cilantro leaves
    6 cloves garlic, minced
    4-6 jalapenos chopped (deseed and devien)
    2 Japanese peppers (orange colored)
    1-2 cans of chicken or beef broth, more for thinner consistency
    1 (28 oz) can crushed tomatoes
    1 16-ounce can kidney beans, undrained
    1 16-ounce can chili beans, undrained
    1 tbs dried oregano
    1 tbs ground cumin
    2 tbs chili powder
    Salt and pepper to taste

    In large pan add moderate amount of olive oil, add onions and garlic
    and simmer until onions are transparent. Then add the beef and sear
    until meat is grey in color. Next add Jalepeno/pepper paste to the
    pan. (to prepare the jalepenos wash and remove stems and seeds.
    Chop into small pieces and boil in 2 cups of water. After boiling
    put entire contents into a blender along with and handful of
    cilantro, this will form a thin paste). Next add remaining ingredients
    (exept for beans) to the pan and simmer for about an hour. After
    an hour add the beans and simmer for another 30-60 minutes. Use
    remaining cilantro for garnish. Chili should be relatively thick.
    If too thick add more broth.




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