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New Mexico-Style Chili
Easy
Fairly cheap
Warning: This is VERY HOT!!!
Serving suggestion: pour over hot dogs or bowl of white rice!
Prep
9h
Cook
1h 30m
Wait
3h
Ingredients
For
4
Serving(s)
Ingredients
| 6 Lbs Tri-Tip Steak (lean, trim off excess fat) |
| 3 Small Yellow Wax Chilies |
| 2 Large Green Chili Peppers |
| 12 oz Trader Joe's Yellow and Red Peppers |
| 3 Medium-sized White Onions |
| 2 Large-sized Red Onions |
| 5 Medium-sized Tomatoes |
| 3 Can Campbell's Beef Bullion |
| 2 12oz cans Hunts Tomato Paste |
| 2 oz Trader Joe's Crushed Garlic |
| 2 oz Tampico Crushed Red Peppers (powder) |
| 3 oz Tampico New Mexico Chili (powder) |
| 1 Cup Basil Leaf, dried |
| 5 oz Schilling Ground Cumin (powder) |
| 2 qts Cold Water |
| 2 16oz cans San Vista' Pinto Beans, pureed |
| 2 Cups Yellow Corn Meal (for thickening) |
| 3 Hershey (plain chocolate) bars (approx. 1 oz for every serving) |
New Mexico-Style Chili Directions
- Brown and puree the tri-tip.
- Puree the Red, Yellow, and Green chili peppers.
- Puree all the red and white onions and tomatoes.
- Mix the tomato paste, crushed garlic, Tampico crushed pepper, New Mexico crushed pepper, basil leaf, and beef bullion together. Let stand for 10 minutes.
- Combines mix (above), meat, water together into large pot, cover and simmer for 1 hour, stirring often.
- Add pureed beans. Simmer and stir often for a second hour.
- Add corn meal, stirring slowly, until stirring spoon can stand in center of pot without falling over (be careful not to add too much!)
- Cover and simmer another 30 minutes.
- Let stand another 2 hours.
- Melt the chocolate separately
- Reheat slowly in a crock pot for 4 hours. Fold in the chocolate as the mixture gets warm. Heat until hot and steamy.
Notes
Makes 2 gallons (24 1-cup servings)
Submitted by Chef Gary M
