My Chili. It’s on the cover of the 2002 Taste Of Home cookbook.
~ serves 6 ~
- 1 pound bacon, diced
- 3 pounds beef stew meat, cubed in 1-inch pieces
- 1~1/2 pounds pork stew meat, cubed in 1-inch pieces
- 2 Tablespoon oil
- 1~2/3 cups onions, finely chopped
- 2 jalapeno peppers*, seeded & diced
- 1~3/4 teaspoon Oregano
- 1 teaspoon Cumin
- 2~1/2 Tablespoons Serrano chilies*, seeded & diced
- 2~1/2 Tablespoons Pasilla chilies*, seeded & diced
- 1~1/4 Tablespoons cayenne pepper
- 1~3/4 Tablespoons fresh garlic cloves, minced
- 1 ~ 16 oz. can tomato puree
- 1 pound Roma tomatoes, diced
- 6 Tablespoons water
- 1 (12 oz.) dark ale beer (I use Guinness Stout)
- Lemon juice, if desired
*NOTE: While seeding the peppers, be sure to wear disposable gloves--or avoid touching your eyes & face--even after washing your hands.
Don’t be put off by the amount of peppers in this recipe, if you notice--there is no chili powder in it. You can also alter the “heat” by simply adding less of the peppers.
Cook bacon. Set aside for garnish. Strain & reserve the drippings.
Saute beef & pork--in batches--in bacon drippings until brown.
Add onions & jalapenos. Cook until onions are tender.
Add oregano, cumin, chilies, cayenne, garlic & salt and pepper to taste.
Stir & add puree, tomatoes, water & ale.
Bring to a complete boil; then reduce heat to simmer.
Simmer for 1 to 1~1/2 hours until meat is fork tender.
Sprinkle with lemon juice--if desired--and garnish with reserved bacon bits.
