Dragon Horde Chili
Makes about 8 servings. Start to finish: 2 hours.
Make a batch of
(or chop green, yellow bell peppers, and poblano and half a jalapeño). I think we prefer this chili to be tomato-free (except the small amount in the ketchup, adobo sauce, and barbecue sauce)
Cube (1/2 inch)
- 2-3 pounds beef roast, chuck
Dice
- half a large onion
- few celery stalks
and saute in oil in large braising pan (6 qt pan). Add the meat (and salt, cardamom, Worcestershire sauce, red wine vinegar, garlic powder, salt, and pepper (to taste) and brown.
Move veggies and meat to a bowl and make a gravy by adding
- 1 tablespoon flour
- 1/4 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1 1/2 tablespoon chili powder
to the drippings. Add additional butter if you don’t have enough beef fat. To that, whisk in
- 1 tablespoon brown sugar
- a cup or so of water
- zest from a key lime
and stir until it starts thickening. Then move back the meat and add
- 1/4 cup (or more) of the roast salsa (or vegetable mix)
- 2 diced chipotles (from a can) and plenty of adobo sauce (this makes it really spicy, especially the seeds in these canned peppers)
- can of Mexican tomatoes (make sure they are crushed in small pieces as you add them or chop them with the flipper)
- can of whole kernel corn
- can of Bush’s chili beans
- can of pinto beans
and bring to boil. Cover and simmer for 30 minutes. Uncover and simmer for about an hour until thick.
Before serving, rub between palms, slice, and juice the
- key lime
Garnish with sour cream, cheddar and Chipotle jack cheeses, corn chips and Roasty Salsa.
Really good with naan or atop Crispy Chicken Tostada Salad.
Other awesome additions to the sauce are:
- Diced dried apricots
- Yellow curry powder
- Cinnamon
- Yellow mustard
- Ketchup
Interesting additions while cooking the meat:
- Apple cider vinegar instead of red wine vinegar
- Worcestershire sauce and/or soy
- Bullseye Barbecue sauce