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Jeb’s Chili
Base Ingredients:
- 1 pounds and 1/2chili 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)
Sauce Ingredients:
- 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 d cup iced celery
- 1 tablespoon sugar
- 1 can rotel or green chiles
- lime juice as needed
- 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.
- Then add the tomatoes and meat and peppers and onions. Simmer one to two hours.
- 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.
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