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Mark's Infamous Palo Alto Chili!




Source of Recipe


Left at Alburquerque


List of Ingredients




1 1/4 lb- White onions - diced small
1/2 lb- Poblano chiles - roasted-grilled-peeled - diced small
1/4 lb- Jalapenos - diced small
1 oz - Salad oil
1/8 cup- fresh garlic - minced
1/4 cup - New Mexico Chile powder
1/4 cup - Ancho Chile powder
1/2 lb - Green Chiles - diced small
1/4 Cup - Dried New Mexico Chiles - Toasted and Seeded - diced small
1 qt- Dark beer
2 qts - Diced canned Tomatoes
9 oz - Tomato paste
1/8 cup - Beef base
1/4 cup - Marjoram - fresh- chopped
1/8 cup - Kosher salt
1/8 cup - Black pepper
1 tbsp - Cumin - toasted - ground
2 tbsp - Brown sugar
1/2 tbsp - Tabasco
1/2 tbsp - Lime juice - fresh
1 tbsp - Oregano - fresh - chopped
1 1/2 tbsp - Basil - fresh - chopped
1/2 tbsp - Thyme - fresh - chopped
7 1/2 lb - Top sirloin - marinated - grilled med. rare - diced into 1/2" stew pieces

Recipe



Use any light marinade that you like, I use oil, lime juice, garlic, cilantro, salt, black pepper and a dash of mezcal tequila.

Sauté onions with oil until tender, add ancho chile powder, New Mexico chile powder, poblanos, jalapenos, garlic, green chiles, New Mexico chiles, Saute for 15 minutes. Add marjoram, salt, pepper, beef base, tomatoes, tomato paste, cumin, beer and simmer for 20 minutes.

Grill beef with salt and pepper to med. rare, let rest for 10 minutes then dice. Add beef to above items, add lime juice, tobasco, brown sugar, oregano, basil, thyme, simmer for 1 hour or until meat is tender, taste for salt and pepper.

This makes 1 1/2 to 2 gallons of chile depending how long you let the chile simmer.