Chili
Ingredients
1/2 cup hot water1 ancho chile, torn into pieces
2 canned chipotle peppers
1/2 medium onion, chopped
2 cloves garlic
1 6oz. can of tomato paste
2 lbs chili meat
1 qt. beef stock
2 tsp. ground cumin
1/2 tsp. worcestershire sauce
1 tsp. chili powder
2 tsp. red pepper flakes
dash of liquid smoke
hot sauce, to taste (optional)
Directions
Put the water, and the ancho chile into a bowl, let soak for about 20 minutes.
Add the water and ancho chile, chipotle peppers, onion, and garlic to a blender, and puree.
Pour the puree into a soup kettle.
In a large frying pan, brown the chili meat, you may want to do this in 2 or more batches. When cooked, add the meat to the kettle.
Add the tomato paste, broth, cumin, worcestershire sauce, chili powder, pepper flakes, liquid smoke, and if desired, 1 or 2 drops of hot sauce (or more if you prefer)
Stir well, and bring to a boil. Turn the heat down to medium low, and simmer for 90 minutes, until the meat is tender. Taste, and add more seasoning if desired.
Serve with a dollop of sour cream, and/or shredded cheese.
Recipe submitted by Tim Sousa
