Make Ahead

Joe's Craft Chili

by:
September 10, 2023
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0 Ratings
Photo by Joe
  • Prep time 20 minutes
  • Cook time 1 hour 30 minutes
  • 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
  • 1 small rectangle of cheesecloth (app. 8"x10")
  • 1 Dried guajillo chili pod with stem removed and seeds discarded (or other dried pepper of choice such as Ancho)
  • 2 Bay leaves
  • 1/2 Cinnamon stick
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
  • 1 Green bell pepper (chopped)
  • 1/2 Large vidalia onion (diced)
  • 1 pound Ground round (80-20)
  • 1/2 pound Ground (bulk) pork
  • 1/2 pound Ground (bulk) chorizo
  • 3 tablespoons Chili powder
  • 3 tablespoons Cumin
  • 1/2 teaspoon Dried mexican oregano
  • 1/2 cup Beef consomme (from a can)
  • 2 28-ounce cans of whole, peeled San Marzano tomatoes
  • 1/2 teaspoon Unsweetened cocoa powder
  • 2 tablespoons Dark brown sugar
  • 1 tablespoon Kosher salt
  • 1 15.5 ounce can of red kidney beans (undrained)
  • 1 15.5 ounce can of pinto beans (undrained)
  • Garnish (Queso Fresco or cheese of choice, green onions crushed tortilla chips)
Directions
  1. Prepare a bouquet garni by placing the dried pepper, the cinnamon stick, and the bay leaves in the cheesecloth and tie it securely.
  2. 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.
  3. Add the bell pepper and the onion to the pot and saute (stirring frequently) until softened (about 10 min).
  4. 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.
  5. Add the chili powder, the cumin, and the Mexican oregano. Stir to mix and then continue to stir while cooking for an additional minute.
  6. Add the beef consomme and stir to combine.
  7. Add the tomatoes with their juices, carefully breaking them up with a wooden spoon as they are stirred into the meat mixture.
  8. Add the brown sugar, the cocoa, and the salt and stir to combine.
  9. Add the beans with their juices, then add the bouquet garni. Stir carefully to combine all ingredients.
  10. Bring the pot to a simmer and reduce heat to low. Simmer, stirring occasionally, with pot partially covered with lid for one hour.
  11. Remove bouquet garni before serving. Garnish as desired with Queso Fresco, green onions, and/or crushed tortilla chips

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