I make “Texas Chili” from scratch, but why don’t I make regular Chili from scratch? People love my chili, but generally I throw cans of this, cans of that and a package of seasoning together with some browned meat. Not this time. This time I made a Chili while developing it’s made from scratch recipe. A little bit more work, but it was well worth it.
Ingredients: yields 8 to 10 servings
- 1 pound dry Kidney Beans
- 6 dried Chilies, that’s 2 Pasillas, 2 New Mexicos, and 2 Ancho, stems and seeds removed
- 4 cloves garlic, roasted
- 3 Chipotle Peppers in Adobo Sauce
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 tsp salt
- 1 TB Mexican Oregano, ground
- 1 TB Cocoa Powder, sweetened
- 2 TB chicken base
- 2 1/3 cups chile water, divided use, made within the recipe
- a couple of tablespoons of bacon grease or salted butter
- 1 pound stew meat
- 1 pound ground beef
- 1 onion, sliced
- 3 to 4 fresh tomatoes, peeled & chopped
The night before rinse the kidney beans and pick out any stones, debris and mis-colored beans. Place the beans in a very large bowl and cover with water, at least 2 inches above the beans. The more water the better. Let this sit overnight.
The next morning, place the dried chiles, stems and seeds removed in a heavy bottom saucepan, cover with water and a lid. Bring to a boil, reduce heat to low and simmer covered for 20 minutes. Remove the softened chilies, reserve the chile water as you will need it. Using a butter knife gently scrap the chile flesh from the skin. Discard the to skins and put the flesh in a food processor.
Roast the garlic cloves in a small dry skillet over medium-high heat until they are soft and the outer skin is blackened in places. This takes about 10 minutes. Cool, peel and put in the food processor.
Now add to the food processor the chipotle peppers with the adobe sauce they came in, cumin, black pepper, salt, Mexican Oregano, Cocoa Powder, chicken base and 1 cup of the chile water. Process until well blended and set this chili sauce aside.
Melt the bacon grease in a large skillet over medium-high heat. Add some of the beef cubes, but don’t overcrowd the pan, lightly brown on all sides. You may need to brown in batches. Place the browned beef in the crockpot. Continue on with browning the ground beef and add this to the crockpot also.
When you are finished browning all of the beef, reduce the heat to medium and cool the skillet slightly. Add the onions and saute these until they just start to soften. Add these to the crockpot also.
Now drain your pinto beans and add them along with the chili sauce and the remaining chili water to the crockpot. Stir the entire mixture until well mixed. Top with the chopped tomatoes and cook over low for 10 to 12 hours, or high for 7 to 8 hours until the beans are completely fork soft.