Bob’s Meat and Chili

by Bob
Categories: Crazy Chili
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Bob's Meat and Chili
  1. 2 large yellow onion chopped
  2. 2 green peppers chopped
  3. 4 cloves garlic minced
  4. 2 lbs ground beef
  5. 2 lbs steak cubed
  6. 2 lbs boneless chicken breast cubed
  7. 1 lb ground pork
  8. 2 28-oz cans of chopped tomatoes
  9. 8 jalapeno peppers sliced
  10. 2 haberno peppers diced
  11. 2 cups green chilis chopped
  12. 2 cups Mole Sauce
  13. Beans (optional) - 2 16-oz cans dark red kidney beans and 2 16-oz cans pinto beans
  14. 1 small can tomato paste
  15. 1 cup masa flour
  16. 2 Tbs vegetable oil
  17. 5 Tbs chili powder
  18. 1 Tbs cayenne pepper
  19. 1 cup fresh cilantro chopped
  20. 1 Tbs cumin
  21. 1 12-pack beer
  22. Salt
  23. Pepper
  1. Lightly saute garlic, onions, peppers, and 3 sliced jalapenos in vegetable oil in a large stock pot.
  2. In a large skillet, brown all the meat (each type separately) and add to onion and peppers in stock pot.
  3. Add chili powder, cayenne, cumin, cilantro, salt and pepper to taste and mix thoroughly. Add tomatoes and remaining jalapenos. Next add mole sauce. Now add either 24 ounces of beer OR 24 ounces of water. Bring mixture to a boil, reduce heat and simmer for 4 hours stirring occasionally. Keep an eye on the liquid content and add more as necessary (to your own desired consistency). Remember though, we\'re going to thicken it a little later. After about 3 1/2 hours, add masa flour to 2 cups of water and mix thoroughly. Add flour mixture to chili while stirring constantly. You can adjust this to achieve your own desired thickness. If adding beans to the chili, now would be a good time. Salt and pepper to taste and let simmer another 30 minutes. Makes about 12 good size servings. Oh, the other 10 beers are for drinking.

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