TEXAS HOT STUFF
Source of Recipe
the web
List of Ingredients
4 tablespoons olive oil
2 pounds pork cubed
2 pounds lean beef -- cubed
2 cans pinto beans -- drained
6 ounces water
1 large onion -- chopped
1/2 large red bell pepper -- roasted & chopped
3 cloves garlic -- diced
7 tablespoons chili powder
1 tablespoon cumin -- crushed
1 tablespoon oregano -- crushed
2 cans tomatoes, stewed
2 each chili peppers (Pasilla) -- roasted & chopped
2 each chili pepper (Calif) -- roasted & chopped
3 each chili peppers (Habenero) -- seeded & minced
3 each chiles serranos -- diced
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
salt to taste Recipe
* Roast pasilla, Calif. and bell pepper under broiler till blackened all over. Place chiles in a paper bag and close tightly to steam (15-20 min.) Remove blackened skin, stem, and most of the seeds.
* Add olive oil to a "hot" large frypan. Add meat and sear quickly for a few minutes. Distribute chili powder over meat and continue to cook over medium heat.
* Add cumin and oregano.
* Add onion and garlic and cook 4-5 Min.
* Add meat mixture to a large pot. Add tomatoes, water, roasted chiles, serranos, and ground pepper. Add habeneros (See Note)
(Note) "WARNING" Habenero peppers are the hottest pepper on the face of the earth. Use extreme caution when handling these little buggers.
* Simmer chili mixture 2-4 hours, stirring occasionally till meat is very tender and flavors are well blended.
* 15-20 minutes before chili is done add beans untill they are heated through.
* Add salt to taste.
* Just before serving, add balsamic vinegar (Don't overdo it or the whole pot will have a vinegar taste. Add a little at a time then taste.
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