This is my favourite Chili recipe. I don’t always have the 7 different peppers but it doesn’t seem to make a difference. I use this recipe as a guideline and season to suit our taste.
Before leaving for work yesterday morning I put a pot of chili on to simmer and a pot of pinto beans. I made flour tortillas and a fresh salsa to serve with the chili.
I didn’t take a picture last night. This one is from a previous dinner. In this batch I used black beans instead of pinto.
Moe liked his chili so much he had a bowl for breakfast. Served with toast.
Chili – Tex- Mex Seven Pepper Chili
3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed (Note I often make this using just ground pork)
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans or canned.
Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat o skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well.
NOTE: Recipe can be cut in half.
2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.
Divide dough into 10 or 12 pieces and shape into balls. Keep covered.
Roll each ball out into a 7 to 9 inch circle. Dough should be thin.
Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in tea towel to keep warm as you cook the other tortillas.
(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
In a medium bowl, combine tomatoes, onion, garlic and chili. Add fresh lime juice, cilantro and salt to taste. Mix well and let sauce stand for 2 hours. Serve at room temperature.
Makes two cups
Roast 3 or 4 large tomatoes on the grill to char the skins. Put the tomatoes, garlic, onion, jalapeno pepper and cilantro into the food processor or a blender and pulse. Season with salt and a squeeze of
fresh lime juice.