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Black Tie Chili Recipe
|Dried red new mexico chilies/California / anaheim chilies||8 Ounce|
|Beer/6 cups beer||48 Ounce (Four 12 Ounce Each Cans)|
|Beef chuck with bone||16 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onions||4 Pound, chopped (About 8 Large)|
|Garlic head||2 , minced or pressed (30 To 35 Cloves)|
|Paprika powder||3 Tablespoon|
|Chili powder||3 Tablespoon|
|Ground cumin||2 2⁄3 Tablespoon|
|Dry oregano||2 Tablespoon|
|Ground coriander||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Chicken broth/Two cans of 14 1/2 ounce each regular-strength chicken broth||4 Cup (64 tbs) (Homemade)|
|Canned tomato sauce||15 Ounce|
|Bourbon whisky||1⁄4 Cup (4 tbs)|
|Cooked pinto beans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 21396 Calories from Fat 12883
% Daily Value*
Total Fat 1431 g2201.3%
Saturated Fat 538.1 g2690.4%
Trans Fat 1 g
Cholesterol 4789.6 mg
Sodium 11262.4 mg469.3%
Total Carbohydrates 479 g159.6%
Dietary Fiber 166.5 g666%
Sugars 125.3 g
Protein 1510 g3019.3%
Vitamin A 1044% Vitamin C 736%
Calcium 298.2% Iron 977.4%
*Based on a 2000 Calorie diet
Combine chiles and beer in a 4- to 5-quart pan.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, for 30 minutes.
Whirl chiles and cooking liquid in a food processor or blender until smoothly pureed.
With a spoon, rub puree through a fine wire strainer (or force chiles through a food mill); discard residue.
Meanwhile, cut beef from bones.
Trim off and discard most of fat; cut meat into 1/2-inch cubes.
Place a 10- to 12-quart pan over medium-high heat.
Add 1/4 cup oil and 1/4 of the meat; cook, uncovered, stirring frequently, until meat is well browned.
Lift meat from pan with a slotted spoon and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add onions and garlic to pan.
Cook, uncovered, over medium heat, stirring often, until onions are soft, about 20 minutes.
Add chili powder, paprika, cumin, oregano, sugar, coriander, cayenne, and allspice.
Cook, stirring, for 2 minutes; remove from heat.
To pan, add browned beef and any juices that have accumulated, chile puree, broth, tomato sauce, and whiskey (if used).
Stir to blend ingredients, then bring to a boil over high heat.
Reduce heat, cover, and simmer until beef is very tender to bite, about 2 hours.
Stir occasionally; if needed, add water, 1/4 cup at a time, to prevent sticking.
Season to taste with salt.