Being originally from Texas, Tex-Mex cuisine definitely plays a part in comfort food for me. I hold dishes such as tacos, queso, and guac on the same "Food Totem" as I do fried chicken, Mac & Cheese, and neck bones. Chili has to be in my top 5 of favorite cold weather (year round) foods. A nice bowl of chili topped with cheese, sour cream, hot sauce, with a side of tortilla chips: day made!
For this particular recipe I experimented with replacing my ground turkey with ground lamb. If you are not a huge fan of the gamey flavors of lamb, not to worry, the spices will balance that out!
- Dutch oven
- Chef’s knife
- Cutting Board
- 5 cloves of garlic-minced
- 1 Large Yellow Onion- chopped
- 1lb of Ground Meat
- 1 can Tomatoes- Whole
- 1 can Pinto Beans
- 3 Whole Dried Ancho Chili Peppers
- 2 Cups Chicken Stock+3cups
- 3 Bay leaves
- 1 Tbsp Smoked Paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Mexican Oregano- Dried
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp Chili Powder
- 1 Tbsp Nutmeg (secret ingredient)
- TT S & P
- TT Cayenne Pepper
- 3Tbsp Butter
- Sour Cream
- Minced white onion or chive
- Your choice of hot sauce
- Tortilla Chips
- In a separate pot, place ancho chili peppers in a small pot, and cover with 2 cups of chicken stock. Bring to a boil, and then turn heat down to a simmer. Simmer peppers until soft. Drain stock, and reserve for later. Chop peppers into small pieces and set aside.
- Later once all ingredients are added, you can add in the “pepper juice” to suite your taste. Whatever you don’t use place in the refrigerator (up to 5days).
- In your Dutch oven, sauté your ground meat cooking it completely. Drain fat if necessary, and then add 1tsp of each of your spices to coat your ground meat. Also add you garlic and onions.
- Depending on what ground meat you are using; you may need to add Olive Oil. Some ground meats are low in fat, and need the extra oil for “slip” such as ground lamb and turkey.
- To assist with thickening your chili: Remove cooked meat from your pot, and set aside. Add your butter scraping all of the bits from the bottom. Then add your flour. Cook your flour, and butter until the “flour taste” is cooked out. Congrats: You just made a roux!
- Add your chopped tomatoes along with your bay leaves. Lightly sauté.
- Add beans, additional seasoning, pepper, remaining stock, and meat.
- Use your now empty can of tomatoes, fill it with stock, slosh it around to get all the bits out, and then pour into the pot.
- Bring to a boil for 2min, then place heat on low and simmer for 45min.
- Serve and add toppings as desired.
Following my recipe exactly will lead you to my version of spicy…which in some circles, that’s considered TOO SPICY! The spice mixture above is the basis to get that signature chili flavor. Feel free, however; to play around with the amounts to suit your palate.