Loading...Ingredients
Units Scale
- 1 pound chili grind meat
- 3 slices bacon
- 1 Tablespoon cumin seed, roasted and ground
- 1 Tablespoon New Mexico chili powder
- 1 Tablespoon ancho chili powder
- 1 Tablespoon California chili powder
- 1 teaspoon Mexican oregano, crushed
- 1 teaspoon thyme
- 1 teaspoon allspice
- 1 teaspoon dried cilantro
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 can El Paso mild green chiles
- 3 jalapeño chiles, seeded and finely chopped
- 1 habanero chile, seeded and finely chopped
- 1 large garlic clove
- 2 15 ounce cans stewed tomatoes, pureed in a blender
- 1 12 ounce can beer
- 1 teaspoon beef base
- 3 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 shot Jim Beam bourbon whiskey
- 2 Tablespoons olive oil
- 3 Tablespoons masa harina
Instructions
- Cook bacon and reserve grease for sauteing onions and garlic.
- In a large chili pot, sauté onion and garlic. Remove onions and garlic and set aside.
- Add olive oil and cook meat until gray in color, but not browned.
- Add onion and garlic back to chili pot, and add dry spices. Cook while stirring for 3 to 4 minutes.
- Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base.
- Bring to a boil, and then simmer about 3 to 4 hours until done, adding masa harina 5-7 minutes before complete.