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Mean Chef Chili

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“This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans.”
READY IN:
4hrs
YIELD:
7 Qts
UNITS:
US

Ingredients Nutrition

Directions

  1. Red Chile Sauce---------.
  2. Stem and seed chiles, roast at 250 for 3- 4 minutes.
  3. Add to the water in a covered pan and simmer for 20 minutes.
  4. Cool.
  5. Blacken tomatoes under broiler.
  6. Saute onion in oil over low heat until browned.
  7. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
  8. Add stock and puree to a fine paste.
  9. Add lard to a skillet and heat to almost smoking.
  10. Fry sauce at a sizzle for 5 minutes.
  11. Do not allow to get too thick.
  12. Add more stock if necessary.
  13. Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
  14. For CHILI--------.
  15. Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
  16. Brown meat in lard in cast iron skillet.
  17. Saute onion in same pan to brown.
  18. Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
  19. Add to stock pot including accumulated juices.
  20. Add peppers to stock pot.
  21. Add spices to stock pot.
  22. Simmer slowly until meat is tender.
  23. Correct seasoning.
  24. Add sausage.

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