A New Mexico Chili
Why I Love This Recipe
This recipe Was modified by a fireman friend and he makes this for the guys at work!!!
Ingredients You'll Need
3-4 lbs of beef sirloin
1/4 lb of Peppered Bacon
1 Can Crushed Tomatoes (28 oz.)
2 cans Tomatoe Paste
1 Large Red Onion
3-5 Jalapeno Peppers
3-5 Habanero Peppers
1 Large Green Bell Pepper
3-4 Tbsps Minced Garlic
4 Cups Beef Broth
1 Tbsp Corn Oil
2 Tbsps Brown Sugar
2 Tbsp Cumin
2 Tbsp Ground Powdered New Mexico
1 Tbsp Ground Powdered Hot New Mexico
3-4 Bay Leaves
2 Cinnamon Sticks
2 Tbsps Chopped Fresh Cilantro
Juice of 1/2 a Lime
Sharp Cheddar Cheese (Grated)
Directions
Chopping the onion Remove the stem and the seed from the green bell pepper and chop into small pieces Same with Jalapenos.
Start cooking the bacon in a large skillet w/ the 1 Tbsp Corn Oil.
The bacon in this recipe is used only for it’s grease & flavor.
Cook the bacon until brown and then remove all the bacon meat and reserve the remaining oil for the beef.
Cut the meat into 1″ cubes, and then season with salt and pepper.
Brown the Meat
Using the skillet with bacon grease, brown the meat in small batches
As each batch is browned, remove that batch from the skillet and place in a bowl for later use.
While your meat is cooking, combine all your dry ingredients for use later. H
2 Tbsps Brown Sugar
2 Tbsp Cumin
2 Tbsp Ground Powdered New Mexico
1 Tbsp Ground Powdered Hot New Mexico
3-4 Bay Leaves
2 Cinnamon Sticks
Once all the meat has been cooked, place the onion, green bell pepper, jalapeno peppers in the skillet, without draining the grease. Fry the veggies until they are soft and then add in the minced garlic
Once you’ve added the garlic, cook the veggies for a few minutes longer and then remove from heat.
Putting it all together take the beef broth, the crushed tomatoes, the tomato paste and the dry ingredients & bring to a boil in a large soup pot. To this add your meat and the pile of cooked vegetables.
When adding the meat, add in all the juices that have accumulated in the bowl as well. Same for the vegetables, add in the remaining oil in the skillet.
Let the chili cook on low for about 1 1/2 to 2 hours, stirring occasionally. Just before serving, add in your juice from 1/2 the lime and the 2 tbsps of cilantro, stirring throughly. Garnish you bowls of chili with some sharp cheddar cheese & Sour Cream
