For Cooks who like to Wing It.
This is another one where you’re just kind of winging it, but the final mix of flavors makes the long list of ingredients ans work, worth it. Personally, I really like a chunky chili, so that’s where this starts. The good side is that you do the whole dish in one Flameware Dutch Oven. Flavor really comes together the next day.
TEX-MEX CHILI
Adjust ingredients for total amount of meat.
1-2 lbs Pork Loin cubed small
1-2 lbs Round or chuck cubed small
Adjust amount of meat to how much chili you want. Ingredient amounts below are based on 4 lbs of meat, adjust accordingly or to taste. It will make 4-6 quarts of finished chli
garlic 4 cloves crushed (or diced)
2 lrg yellow onion
1/2 lb bacon
1/4 cup olive oil
2 red pepper
2 green pepper
4 carrots
half a bunch of celery including leaves
1=2 cans of corn
2 cans kidney beans ( prefer 3 cups Rancho Gordo Red Beans like Scarlet Runner
4 cans chopped green chilies
2 28-0z plum tomatoes crushed as added
2 cup tomato juice or 1/2 small can Tomato paste
2 bunch green onion
1/2 cup masa harina
fennel crushed in mortar
fresh cilantro
pine nuts
Chili Powder
Celery salt
Cumin
Oregano
a bunch of green onions sliced
12 oz dark beer
1 limes juiced
jalapeños
tequila
Make this mole separately and add after the stew is hot.
4 tbsp unsalted butter
12 tbsp unsweetened cocoa or ½ cake of Mexican chocolate
cinnamon
INSTRUCTIONS
Fry bacon a bit
Saute Onion and Garlic in olive oil. As onion begins to soften,
add pork and beef to brown in some more olive oil and the bacon grease.
Add all other ingredient in top list (except harina)
Green onion will also go in later.
If you have homemade red wine vinegar add about a TBSP. If not homemade, forget this.
Add spices to taste with an emphasis on cilantro and cumin.
Toward the end of simmering add tequila and green onion diced. The chocolate mole goes in at the same time.
Harina goes in 15 minutes before serving.