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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. mol� (Spanish chocolate)
Salt to taste



Recipe



Using half of the oil, saut� 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. Saut� pork with remaining oil and roasted chilies. Combine celery, onions, garlic, pork and roasted green chilies with beef in pot. Add remaining chili powder, mol� 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.