Overachiever's Chili
Meat & Rub:
4.5 lbs. of stew meat - about 1" cubes
1 T. black pepper
1 t. cinnamon
2 t. cocoa
3 T. garlic powder
2 T. dried cilantro
1 t. cumin
1 T. paprika
3 T. chili powder
4 T. salt
Mix all spices in a gallon ziploc bag. Add chunks of raw meat and shake until coated. Marinate in refrigerator overnight.
Tomato Base:
(3) 14.5 oz. cans diced tomatoes, drained
(1) 11 oz. can chipotles in adobo sauce
Pepper Base:
6 oz. dried mild anaheim peppers
2 oz. dried hot anaheim peppers
1 1/2 large yellow onions, quartered
1/2 c. balsamic vinegar
1/4 c. cider vinegar
1/2 c. brown sugar
8-10 T. minced garlic
2 bottles beer (Killians Red, Murphy's Stout, or Black Butte Porter recommended)
Place all in a large pot. Add enough water to cover all. Boil until soft...45-60 minutes. Cool. Process until liquefied. Strain through a fine sieve. Set liquid aside. Discard pulp and seeds.
Other Stuff:
2 large jalepenos
1/2 large yellow onion
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
2 T. garlic
Dice all veggies then saute in oil or bacon grease on high until very soft and slightly charred.
Remove marinated beef from fridge and chop coarsely in food processor. Brown meat on high in oil or bacon grease.
In chili pot, combine:
Tomato base
Pepper base
Sauted veggies
Browned beef
(3) 15 oz. cans beans, drained (1 white, 1 black, 1 pinto recommended)
Refrigerate overnight. Cook over low heat for 3-5 hours before serving.
