Monica's Award-Winning Chili
| Prep Time: 45 min | Serves: 16 |
| Cooking Time: 360 min | Yield: 4 Quarts |
This chili won the 2009 chili cook-off at my office. It contains pork, beef, bacon, mole sauce, onion, tomatoes, beef stock, garlic, black beans, kidney beans, and an ancho chile, plus spices.
Ingredients
- 1 lb Beef Chuck Roast
- 1 lb Pork
- 4 tbsp Chili Powder
- 2 tbsp Kosher Salt
- 2 tbsp Olive Oil
- 2 cups Onion, Sweet
- 1/2 Chile Poblano
- 2 tbsp Chopped Garlic
- 1 tbsp Cumin Seed
- 1 tsp Ground Turmeric
- 2 cups Beef Stock
- 14 oz Diced Tomatoes In Tomato Juice
- 28 oz Black Beans
- 28 oz Kidney Beans
- 1/2 lb Bacon
- 1 cup Mole
- 3 tbsp Brown Sugar
- 3 tbsp Red Wine Vinegar
- 1 tsp Cayenne Pepper
Directions
In a pan, brown the beef and pork (you'll probably want to do it in batches)
Throw them into a crock pot, toss in the salt and chili powder, put the lid on, and cook it on low for 4 hrs, turning the meat gently maybe twice during the course of the slow-cook
In your soup pot, cook the onions, ancho chile, and garlic in olive oil until the onions become translucent.
Add the cumin and turmeric and cook a little longer
When you get bored, add the stock, tomatoes in juice, 1 can of black beans, 1 can of kidney beans, and cook a little longer, stirring with a wooden spoon.
While that is simmering, cook up your bacon in a separate pan, and then add it to the pot.
Puree everything in the pot either in the blender, cuisinart, or (if you're lucky like me) your immersion blender. When you feel it's been mixed to your taste, put the pot of soup back on the stove and add the second can of black beans and kidney beans, the mole sauce, and the brown sugar.
Add the red wine vinegar (stir and taste at 2 Tbsp, and only add the 3rd if you think it needs more of a kick). If you think it needs more heat, shake in some cayenne pepper until it's hot enough for you
When your meat is good and ready, add it to the pot. If you have time, let it sit over night in the fridge and then reheat in the crock pot.