New Mexico Chili
Just about everyone who has created their own chili recipe, fusses over it, tweaks it over many years & keeps it a secret. Mine is no different… I started creating this recipe in the mid 1970’s & have changed it many times over the years. Now I’m going to share my Signature Chili Recipe with you… enjoy!
Serves: Approximately 10 to 12
Ingredients
3 Tblsp butter, divided (only 2 Tblsp if using ground beef – see Tip# 1)
2 medium yellow onions, chopped into large bite-sized pieces
2 1/2 to 3 lbs pork tenderloin; trim off fat, white connective tissue & silver skin & cut into
1″ cubes or use 2 1/4 lbs grass-fed ground beef chuck (see Tip# 1)
4 cups water
3 Tblsp masa harina (corn flour) or regular all purpose flour
1 – 12 oz bottle Moosehead beer (or use whatever beer you like)
1/2 cup strong brewed coffee
1 – 6 oz can organic tomato paste
1 – 28 oz can organic crushed tomatoes (see Tip# 3)
1 Tblsp ground cumin
1/2 Tblsp red chili powder
1/2 Tblsp ancho chili powder
1 Tblsp dried oregano
1 Tblsp kosher salt
2 tsp fresh ground black pepper (approx 30 pepper mill turns per tsp)
1/4 cup finely chopped fresh cilantro or 1 Tblsp dried
2 Tblsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1 – 12 oz jar La Victoria Salsa Jalapeña extra hot, either red or green
2 small fresh jalapeño peppers, seeded & finely chopped
3 chipotle chiles from a 7.5 oz can of San Marcos chipotle peppers in adobo sauce, finely chopped (or use whatever brand you like)
2 tsp Worcestershire sauce
2 – 15.5 oz cans organic pinto beans, drained
2 – 15.5 oz cans organic red kidney beans, drained
2 – 15.5 oz cans organic black beans, drained
For serving: sour cream, shredded cheddar cheese & warmed flour tortillas
Optional: garnish with roughly chopped fresh cilantro
Directions
1. In a large skillet; melt 2 Tblsp butter on med-high heat, add onion, stir & fry just till softened & translucent. Remove to a bowl, along with pan drippings & set aside.
2. In the same skillet; melt 1 Tblsp butter on med-high heat, add pork, stir & fry till all the pieces turn grey on the outside. Remove from heat, cover & set aside.
3. In a large bowl; whisk the 4 cups water & masa harina till well combined (no lumps).
4. In a 14 to 16 quart stock pot; add the water/masa mixture, beer, coffee & tomato paste. Heat & stir, on medium-high heat, till the paste is completely dissolved & mixture is giving off steam.
5. Add all the rest of the ingredients (crushed tomatoes thru black beans), in the order they’re listed. Cook & stir gently till the chili begins to bubble.
6. Gently stir in the onion & then the pork & all the pan drippings till well combined. Lower heat to low/warm & simmer uncovered, for 2 hours, gently stirring every 15 min or so.
7. Remove from heat, give it a gentle stir & let sit uncovered 1 to 2 hours till it cools down.
8. If serving now; remove desired amount to a smaller pot & reheat on medium to med-low till heated through. Serve in bowls, topped with some cheese, sour cream & cilantro (if using) & warmed flour tortillas on the side.
9. Refrigerate or freeze the remaining chili in glass jars with tight fitting lids, like canning jars. Refrigerated: use up within a week. Frozen: use up within a couple of months, as the beans will start to break down in the freezer.
Tips & Suggestions
1. If using ground beef, you don’t need to cook it in butter. Just fry up the beef in the same large skillet you used for the onion. Break it up as your frying it, cooking till it turns color & has no pink. Drain out about 3/4 of the pan drippings & set aside till you’re ready to add it to the stock pot at step# 6.
2. If you want your chili even hotter, add 1/4 to 1 tsp ground cayenne pepper or another chopped jalapeño or chipotle pepper.
3. If the chili is too hot, add another 20 oz can of crushed tomatoes at step# 8.
