Recipe By : Bon Appetit November 1988
Serving Size : 8 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lard or vegetable oil
2 medium onions finely chopped
2 green bell peppers chopped
1 celery stalk, choppad
2 cloves garlic, minced
2 1/2 pounds stewing beef, chuck, chopped
2 pounds pork shoulder (Boston butt), chopped
salt and freshly ground pepper
4 14 1/2 ounce cans stewed tomatoes,
- drained
- (liquid reserved) chopped
1 12 ounce bottle pale ale
7 tablespoons chili powder (or to taste)
4 jalapeno chilies seeded, minced
1 teaspoon cayenne prpper
1 teaspoon cumin
Hot pepper sauce
Garnish:
Green onions, chopped
Cheddar cheese, shredded
Avocado, sliced
Melt lard in heavy large pot over medium heat. Add finely chopped
onions, bell peppers, celery, and garlic and saute until onions are
translucent, about 10 minutes. Remove vegetables using slotted spoon and
set aside.
Increase heat to high. Add beef and pork; sprinkle with salt and pepper.
Cook until browned, stirring frequently, about 10 minutes. Return
vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and
cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved
tomato liquid if chili appears dry. Taste and adjust seasoning with
salt and pepper. Uncover and simmer until thickened and meat is tender,
2 more hours.
Season chili with hot pepper sauce. Serve with green onions, cheddar
cheese, avocado and sour cream.
Note:
Meats in chili should always be chopped, never ground. The food
processor does a good job, but just a few quick jolts are enough. This
is a rather tame chili but more hot pepper sauce can intensify the
flavor. TASTE FIRST.
