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CHILI

1 POUND MEAT, CUT INTO SMALL DICE
SALT
1 ONION, CUT INTO MEDIUM SLICES
6 CLOVES GARLIC, HALVED
3 T OIL
2 T TEQUILA
2+ TSP CHIPOTLE CHILI POWDER
1 TSP CUMIN
1/2 TSP CORIANDER
1/2 TSP PEPPER
1/2 TSP OREGANO
1/2 OZ BAKER'S CHOCOLATE, SHAVED
1 28OZ CAN CRUSHED TOMATOES
1 1/2 C COOKED BEANS

DICE AND SALT MEAT.

CARMELIZE ONIONS IN OIL IN DUTCH OVEN; REMOVE FROM POT.

BROWN MEAT IN THREE OR FOUR BATCHES; ADD GARLIC WITH LAST BATCH; REMOVE FROM POT.

DEGLAZE POT WITH TEQUILA.

RETURN MEAT AND ONIONS TO POT, ADD SPICES AND TOMATOES, AND SIMMER UNTIL SAUCE THICKENS AND MEAT IS SOFTENED.

ADD BEANS AND SIMMER A FEW MINUTES UNTIL THEY ARE WARMED THROUGH.

SERVE ON RICE.

NOTES:

A MIX OF BEEF AND PORK IS GOOD. FOR THE BEANS YOU CAN USE CANNED KIDNEY OR BLACK BEANS, BUT A POT OF MIXED ANASAZI AND PINTO BEANS (SEE RECIPE FOR BEANS) IS BETTER. YOU CAN USE CIDER VINEGAR FOR THE DEGLAZE STEP.