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Lance’s Famous Chili




Source of Recipe


Innovative Foods


List of Ingredients




1 cup kidney beans (soaked overnight)

1 cup black beans (soaked overnight)

1 cup pinto beans (soaked overnight)

8 cups water

2 tbsp. of each Lance Montana’s Magical Marinades (Tuscan, American BBQ, and Mexican)

¼ cup vegetable oil

2-3 lbs. 7 meaty, tough steak (i.e. 7-bone steak, blade roast), diced, bones removed but kept

1 ½ lbs. pork country spare ribs

1 cup red wine or dark beer

1 ½ lbs. spicy sausage (i.e. chorizo or andouille see homemade sausage recipe: Avery’s Andouille Sausage

2 tbsp. butter

3 yellow onions, large dice

5 cloves garlic

3 tbsp. cumin

3 tbsp. chili powder

2 tbsp. salt

2 tbsp. pepper

¼ cup Lance Montana’s Magical Marinades

16 medium tomatoes, diced

5 roasted poblano peppers, diced

5 roasted red bell peppers, diced

5 roasted yellow bell peppers, diced

Recipe



1. Begin cooking process by heating up the water and pre-soaked beans (drained) in a large pot. Add the magical marinades, bones, and cover. Cook over medium-low heat so liquid is gently simmering for 30 minutes.



2. Once you have that going, warm a large short sided pan, preferable stainless and not non-stick over a burner on high. Once the pan is really hot, add the steak and oil. Next, add the pork. Brown all the meat evenly. When sufficiently browned add the meat to the cooking beans. After all the meat is cooked add the sausage to that same short-sided pan. Cook the sausage until brown. Add either red wine or beer to the pan while stirring the bottom of the pan with either a metal or wooden spoon to release all of the caramelized bits that stuck to the bottom and sides of the pan. Reduce liquid by half. Add to cooking beans.



3. Cook meat and beans for 1 hour, stirring occasionally.



4. Halfway through this hour of cooking begin to melt the butter over medium heat in the same short-sided pot. Add the onions and garlic and cook for 5 minutes. Add the rest of the ingredients except peppers and cook for an additional 5 minutes. Next, add this mixture to the cooking beans.

5. Check to see how tender is the meat. If the meat is still tough, continue to cook stew for an additional 10-50 minutes, depending on how tough. When meat is tender the chili is done. Add peppers to cooling chili. Cool in a proper manner to discourage bacteria growth or serve warm. Best if you let it set a day or two. Also, an excellent freezer.