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Chicago Fire Chili




Source of Recipe


Internhet


List of Ingredients




5 pounds bottom round roast, trimmed
olive oil
2 large white onions
2 large yellow onions
2 large red peppers
2 large green peppers
1 1/2 bulbs garlic
14 ounces beef broth
28 ounces chicken broth
7 ounces tomato sauce
14 ounces chili powder
2 tablespoons New Mexico chili powder
2/3 ounce ground cumin
1/2 tablespoon oregano
1/4 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons molé sauce
2 bottles Mexican water -- aka Dos XX beer
shredded cheddar cheese
sour cream
green onions -- thinly sliced



Recipe



Trim meat removing fat, sinew, and gristle. Cut into 1/4 to 1/2 inch cubes. Quickly brown meat about a half pound at a time in olive oil. DO NOT DRAIN MEAT. Place browned meat in a large heavy bottomed pot.

Coarsely chop onions. Add onions, beef broth, 14 ounces of chicken broth, chili powders, cumin, oregano, coriander, cinnamon, and salt to pot. Cook uncovered for 1 1/2 hours.

Peel and crush garlic. Mix with tomato sauce and molé sauce. Add mixture to chili pot. Coarsely chop red and green peppers and add to chili pot. Cook uncovered for 1 hour.

Use remaining chicken broth to thin chili if necessary. Adjust seasonings.

Serve in large soup bowls. Garnish with shredded cheddar cheese, sour cream, and sliced green onions.