Pat Tinker's Chili

Homemade chili sauce: Place “fresh” (partly dried) New Mexico chili peppers in a single closely packed layer on a large baking sheet and roast in the oven at 400°, turning occasionally, until roasted. Be careful because they burn easily. Roast a layer of ancho chili peppers in the same way. Remove seeds and stems from the peppers and crumble into a stockpot. Cover with beef stock and water. Bring to a boil and simmer for 20 minutes. Blend the stewed chilies and liquid then strain out solids. (An immersion blender is less messy than using a standard blender.)
Photography By Barry Jarvis | December 28, 2015

Ingredients

Spice Mixture
  • 2 tablespoons ground cumin
  • 2 tablespoons roasted and ground coriander
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground Mexican oregano
  • 2 tablespoon freshly ground black pepper
The chili
  • 2 pounds ground pork
  • 3 shallots (may substitute white onion), diced
  • 2 tablespoons minced garlic
  • 3 pounds small-cubed beef stew meat (I use chuck roast)
  • 4 (28-ounce) cans petite diced tomatoes
  • 3 shots bourbon
  • Juice of 1 lemon
  • 1½ cups masa harina (tortilla flour)
  • 1 tablespoon sugar
  • 3 cups water
  • Salt, to taste
  • For garnish: diced and rinsed white onion, shredded cheddar cheese
  • Optional: rice

Preparation

In a large Dutch oven, brown 2 pounds of ground pork then remove and reserve. In the same pot sweat 3 diced shallots (may substitute white onion) and 2 tablespoons minced garlic. Add 3 pounds small-cubed beef stew meat (I use chuck roast) and brown with the shallots. To save labor, you could have the beef “coarse ground.” Return pork to the pot and add spice mixture. Stir. Add 4 (28-ounce) cans petite diced tomatoes, 3 shots of bourbon and the juice of 1 lemon. Add chili sauce a little at a time until the flavor suits you. Simmer for 1 hour. In a small bowl, whisk together 1½ cups of masa harina (tortilla flour), 1 tablespoon of sugar and 3 cups of water until no lumps remain. (I use an immersion blender) Stir mixture into chili toward the end of the simmering time. Season with salt to taste. Dice a white onion, put in a sieve and rinse under hot water for 30 seconds then under cold water. Drain well. Serve chili with shredded cheddar cheese and top with diced onion. Sometimes I like to put a layer of cooked rice in the bowl then add the chili and toppings.

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Ingredients

Spice Mixture
  • 2 tablespoons ground cumin
  • 2 tablespoons roasted and ground coriander
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground Mexican oregano
  • 2 tablespoon freshly ground black pepper
The chili
  • 2 pounds ground pork
  • 3 shallots (may substitute white onion), diced
  • 2 tablespoons minced garlic
  • 3 pounds small-cubed beef stew meat (I use chuck roast)
  • 4 (28-ounce) cans petite diced tomatoes
  • 3 shots bourbon
  • Juice of 1 lemon
  • 1½ cups masa harina (tortilla flour)
  • 1 tablespoon sugar
  • 3 cups water
  • Salt, to taste
  • For garnish: diced and rinsed white onion, shredded cheddar cheese
  • Optional: rice
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