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Award-winning Chuckwagon Chili




Source of Recipe


Rustler's Rooste


List of Ingredients




3 lbs. lean beef, diced
1 lb. pork, diced
1 quart (maybe a bit less) beef stock
4 Tbsp. vegetable oil
1 Tbsp. fresh green chilies, roasted
1 Tbsp. garlic, minced
1 Tbsp. celery, minced
1 cup onions, minced
6 oz. tomato sauce
10 Tbsp. chili powder
3 tsp. cumin
1 tsp. oregano leaves, crushed
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper
6 oz. beer
2 Tbsp. molé (Spanish chocolate)
Salt to taste



Recipe



Using half of the oil, sauté onions, celery and garlic. In a chili pot, brown beef with a small amount of remaining oil and half of the chili powder. Add beef stock as needed. Sauté pork with remaining oil and roasted chilies. Combine celery, onions, garlic, pork and roasted green chilies with beef in pot. Add remaining chili powder, molé and other dry spices, except for salt. Add tomato sauce and blend. Add more stock if needed. Simmer for 1-1/2 to 2 hours. During last 30 minutes, salt to taste, add beer and make any needed adjustments. If chili is too spicy, squeeze juice of one orange to reduce heat.
Makes 6 to 8 servings.