Meat Chili

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the stems and seeds from the chilies. Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool until chilies can be handled with bare hands.

Step 2

Place chilies in food processor and grind until a paste is formed. Use as much of the liquid as necessary to create a paste with the consistency of ketchup. Reserve remaining liquid. For a sweeter flavor, scrape the meat off of the skins and discard skins prior to blending.

Step 3

In a large cast-iron dutch oven, heat 1 T. oil. Add onions and sauté until soft. Add garlic, meat, and salt to taste, sautéing just long enough to brown the meat. Add the tomato sauce, chicken stock, bay leaves, and chili pulp. Bring this to a boil while completing the next step.

Step 4

Heat 4 T. oil in a small sauce pan over medium low heat. Add the flour, cumin, and black pepper and whisk until it is a medium brown color. Be careful not to burn the flour. Slowly whisk in the reserved chili liquid until thickened. Add this roux to the chili. Add salt to taste. SIMMER over low heat for at least 1 hour. Remove bay leaves prior to serving.