| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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Firehouse Food |
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Attributes:
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Comments:
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This recipe has a lot of ingredients, but is worth the trouble. We cut in half the first time we made it and needed to add some additional beef broth and a little beer to get enough liquid. Great cooked on the wood stove! |
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Serving Suggestions:
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Ingredients:
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1/4 cup canola oil 2 pounds flank steak, fat trimmed, cut into 1/4 dice 1 pound coarsely ground pork 8 oz. mild Italian sausage, casings removed 8 oz. hot Italian sausage, casings removed 2 medium white onions, diced 4 cloves garlic, peeled 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 to 2 jalapeño chiles, seeded and chopped 1/2 cup chili powder 1 tbs. ground cumin 1-1/2 tsp. freshly ground black pepper 1 tsp. ground oregano 1 tsp. salt 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1/2 tsp. sugar 1 bay leaf 1 can (28 ounces) Mexican-style stewed tomatoes 1 can (28 ounces) tomato sauce 1 cup green chile salsa 2 poblano chiles, roasted, stemmed, seeded and diced 1 cup beef broth 1 cup beer (I use Guinness) Accompaniments: 1 cup sour cream 1 cup grated Cheddar cheese 1 cup cilantro leaves 1 cup sliced green onions 1 cup thinly sliced red raddishes |
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Instructions:
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1. Heat the oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Working in batches, lightly brown the flank steak in the oil for about 4 minutes per batch. Use a slotted spoon to transfer the meat to a bowl. When all of the flank steak has been browned and removed, add the ground pork and sausage meat to the pot. Lightly brown the mixture, breaking up any large pieces with a spoon. Transfer to the bowl with the flank steak and set aside. 2. Add the onions, garlic, bell peppers, and jalapeños to the pot and sauté for 5 minutes. Stir in the chili powder, cumin, pepper, oregano, salt, paprika, cayenne, sugar, and bay leaf. Sauté for about 1 minute. 3. Add the stewed tomatoes, tomato sauce, salsa, chiles, broth, beer and browned meat. Bring to a boil, then reduce to a gentle simmer and cook the chili over low heat, uncovered, for 2-1/2 to 3 hours, stirring from time to time. 4. When ready to serve, skim off any excess fat from the surface of the chili and discard the bay leaf and garlic. Ladle into warm bowls and pass the sour cream, cheese, cilantro, green onions, and radishes at the table. |
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Related recipes:
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None |
2004-09-22