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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
10 one-cup servings
Author Notes
An Italian's version of a traditional Southwestern dish with a French flair! I've always loved chili and was eager to create a version of the dish that had a significant depth of flavor. My family and I experimented with the combination below and fell in love with it. This chili is even better the next day! —Joe
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Ingredients
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1
small rectangle of cheesecloth (app. 8"x10")
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1
Dried guajillo chili pod with stem removed and seeds discarded (or other dried pepper of choice such as Ancho)
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2
Bay leaves
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1/2
Cinnamon stick
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2 tablespoons
Olive oil
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1 tablespoon
Butter
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1
Green bell pepper (chopped)
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1/2
Large vidalia onion (diced)
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1 pound
Ground round (80-20)
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1/2 pound
Ground (bulk) pork
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1/2 pound
Ground (bulk) chorizo
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3 tablespoons
Chili powder
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3 tablespoons
Cumin
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1/2 teaspoon
Dried mexican oregano
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1/2 cup
Beef consomme (from a can)
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2
28-ounce cans of whole, peeled San Marzano tomatoes
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1/2 teaspoon
Unsweetened cocoa powder
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2 tablespoons
Dark brown sugar
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1 tablespoon
Kosher salt
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1
15.5 ounce can of red kidney beans (undrained)
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1
15.5 ounce can of pinto beans (undrained)
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Garnish (Queso Fresco or cheese of choice, green onions crushed tortilla chips)
Directions
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Prepare a bouquet garni by placing the dried pepper, the cinnamon stick, and the bay leaves in the cheesecloth and tie it securely.
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Preheat a large cast iron pot for 2 minutes over medium heat. Add the olive oil and butter and continue to heat until butter is melted.
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Add the bell pepper and the onion to the pot and saute (stirring frequently) until softened (about 10 min).
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Increase heat to medium-high and add the ground round, the pork, and the chorizo. Cook until no longer pink (about 10 more minutes). use a wooden spoon to mix the meat.
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Add the chili powder, the cumin, and the Mexican oregano. Stir to mix and then continue to stir while cooking for an additional minute.
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Add the beef consomme and stir to combine.
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Add the tomatoes with their juices, carefully breaking them up with a wooden spoon as they are stirred into the meat mixture.
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Add the brown sugar, the cocoa, and the salt and stir to combine.
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Add the beans with their juices, then add the bouquet garni. Stir carefully to combine all ingredients.
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Bring the pot to a simmer and reduce heat to low. Simmer, stirring occasionally, with pot partially covered with lid for one hour.
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Remove bouquet garni before serving. Garnish as desired with Queso Fresco, green onions, and/or crushed tortilla chips
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