72 Market Street Chili
List of Ingredients
1/4 pound bacon, diced
3 pounds beef stew meat, chili-grind
1 1/2 pounds pork butt, chili-grind
2 tablespoons peanut oil
1 2/3 cups chopped onions
2 jalapenos, diced
1 3/4 teaspoons dried oregano
1 teaspoon ground cumin
2 1/2 tablespoons minced serrano or California green chiles
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne pepper
1 3/4 tablespoons chopped garlic
Salt
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice
Active Work Time: 1 hour * Total Preparation Time: 2 1/2 hours
Recipe
Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain
and reserve the drippings for another use. Set the bacon aside.
Cook the beef and pork in the peanut oil over medium-high heat until brown,
about 10 minutes. Add the onions and jalapenos and cook until the onions are
tender, 10 minutes.
Add the oregano, cumin, serrano and pasilla chiles, cayenne, garlic and salt
to taste. Stir, then add the tomato puree, tomatoes, water and ale. Bring to
a complete boil and reduce the heat to a simmer. Simmer until the meat is
tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice
just before serving.
6 to 8 servings. Each of 8 servings: 569 calories; 694 mg sodium; 177 mg
cholesterol; 29 grams fat; 9 grams saturated fat; 16 grams carbohydrates; 58
grams protein; 3.78 grams fiber.
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