Oakwood Feed Store Chili
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
chopped |
|
| 3 | pounds |
beef chuck roast
cubed |
|
| 1 ½ | pounds |
ground beef
lean |
|
| 2 | pounds |
pork loin roast
coarsley chopped |
|
| 4 | tablespoons |
garlic
in oil |
|
| 3 | each |
onions
large |
|
| 4 | ounces |
thai bird's eye chili peppers
chillies, chopped, canned |
* |
| 6 | each |
jalapeño pepper
fresh, chopped |
*
|
| 5 | tablespoons |
taco seasoning mix
Mexican |
*
|
| 2 | tablespoons |
ancho chilies
dry, ground |
*
|
| 2 | tablespoons |
hot chili peppers
|
|
| 1 ½ | tablespoons |
paprika
|
|
| 4 | tablespoons |
cumin seeds
fresh |
|
| 1 | tablespoon |
black pepper
ground, fresh |
|
| 2 | tablespoons |
monosodium glutamate
|
*
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | pint |
beef stock
prefer veal stock if possible |
*
|
| 1 | pint |
tomatoes
canned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
chopped |
|
| 1.4 | kg |
beef chuck roast
cubed |
|
| 680.4 | g |
ground beef
lean |
|
| 907.2 | g |
pork loin roast
coarsley chopped |
|
| 6E+1 | ml |
garlic
in oil |
|
| 3 | each |
onions
large |
|
| 115.6 | ml/g |
thai bird's eye chili peppers
chillies, chopped, canned |
* |
| 6 | each |
jalapeño pepper
fresh, chopped |
*
|
| 75 | ml |
taco seasoning mix
Mexican |
*
|
| 3E+1 | ml |
ancho chilies
dry, ground |
*
|
| 3E+1 | ml |
hot chili peppers
|
|
| 23 | ml |
paprika
|
|
| 6E+1 | ml |
cumin seeds
fresh |
|
| 15 | ml |
black pepper
ground, fresh |
|
| 3E+1 | ml |
monosodium glutamate
|
*
|
| 15 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
*
|
| 473 | ml |
tomatoes
canned |
*
|
Directions
Fry bacon in a heavy pot until crisp and the fat is rendered.
Remove and reserve bacon.
Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot.
Brown the meat and garlic in the skillet.
Sauté onions in the fat remaining in the pot until soft.
Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes.
Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.
