One of J’s favorite dishes is his father’s chili. It makes more than enough for three meals and a few lunches for us. Like most of our favorite meals, this one gets better the longer it simmers. It looks complicated, but I promise it’s easy and worth it.
1 and 1/2 pounds chili or stew beef (you can also use ground beef if you want)
1 pound pork chop cut up (or you can use ground pork)
2-3 green bell peppers chopped
1-2 onions, chopped
1 beer (any kind, cheap is particularly good)
1 teaspoon oregano
2 tablespoons cumin
1 teaspoon pepper
2 teaspoons salt
3 tablespoons chili powder (REGULAR chili powder, not ancho, not super, not hot. Trust me)
1 teaspoon coriander
2 teaspoons ground chipotle (we buy them whole and use a coffee grinder for this)
3 cups chicken broth
1 clove garlic
1 – 28 ounce can diced tomatoes
1/4 to 1/2 cup diced celery
1 tablespoon sugar
1 can rotel or green chiles
lime juice as needed
Brown the meat. Add the chopped bell peppers and onions and cook until desired caramelization. In a separate pot make the sauce by adding the first 11 ingredients and simmering for about 45 minutes until smooth.
Add 1 to 4 tablespoons massa flour to thicken if needed (most of the time we leave this step out).
My opinion: This is delicious with shredded Monterrey jack cheese, lime juice and tortilla chips. J prefers his with corn bread. It’s perfect for a cold winter’s night.