Chili con Carne2 TBSP. Peanut Oil
1 lb. Stew Beef (½" cubed)
1 lb. Boneless Pork Rib Meat (½" cubed)
5 lbs. Ground Beef (80/20)
1 ½ quarts Beef Stock
3 lbs. Onions (chopped)
6 cloves Garlic (crushed)
12 – 15 Poblano Peppers (chopped)
4 Green Peppers (chopped)
4 Red Peppers (chopped)
4 oz. Chili Powder Blend
1 TBSP. Pure Chimayo Chile Powder
1 TBSP. Cumin
1 TBSP. Paprika
1 TBSP. Ground Coriander
1 TBSP. Garlic Powder
1 TBSP. Onion Powder
1 TBSP. Black Pepper
1 TBSP. Salt
2 TBSP. Molasses
2 TBSP. Brown Sugar
1 tsp. Oregano
½ tsp. Ground Ginger
1/8 tsp. Cinnamon
1/8 tsp. Ground Cloves
½ cup Lime based Margarita mix
4 – 28 oz. cans crushed Tomatoes
1 – 6oz. can Tomato Paste
2 – 15.5 oz. cans Black Beans (drained)
2 – 15.5 oz. cans Kidney Beans (drained)
2 – 15.5 oz. cans Pinto Beans (drained)
Heat Peanut Oil in large fry pan and add Pork and Stew Beef. When browned, remove with a slotted spoon and transfer to large sauce pot. Add Beef Stock to sauce pot and bring contents to a boil. Cover and simmer on low heat. Add Ground Beef to fry pan in the remaining oil and juices and brown evenly. When browned, remove with slotted spoon to sauce pot and keep covered. Cook all these meats in the Beef Stock for at least 30 minutes.
In the fry pan there should be a copious amount of liquid, both oils and juices. Add Onions and Garlic and cook on high heat, stirring every two minutes. When the Onions start to turn translucent, add all the Peppers and keep cooking on high heat, once again, stirring every two minutes. Once the Green Peppers start to soften and fade a bit in color, add all the spices and the Molasses and Brown Sugar. Lower heat to below medium and incorporate all the spices and sweeteners. After 5 minutes, spoon out the vegetable mix into the pot with all the meats. Take Margarita mix and de-glaze the fry pan, scraping as much of the cooked on residue as possible, and add to sauce pot. Add crushed Tomatoes and Tomato Paste and if need be, add enough water to thin it out. You’ll be cooking this mix for at least 3 hours, so it will thicken over that time. Bring the Chili back up to temperature and simmer on low. After the three hours, add the drained Beans. Cook for another 30 minutes and serve with warm Tortillas.