Interstate chilli
Recipe by Steph Lewis
2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 garlic cloves, minced
3 jalapeno peppers, minced
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoons chili powder
1 tablespoon ground cinnamon
2 teaspoons cayenne
1 pound ground beef chuck
6 links Mexican chorizo, removed from casings
3 tablespoons Worcestershire sauce
2 tablespoons Gravy Master
2 tablespoons hot sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 to 3 bay leaves
Salt and freshly ground black pepper
Prep. Time → 45 min
Cook Time → 90 min
1. Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes.
2. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes.
3. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks.
4. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes.
5. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour.
6. Season with salt and pepper, to taste. Serve with sour cream & grated cheese. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
main courses, meat, beef, winter July 05, 2011 23:34
Author foodnetwork.com
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