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Title: Hot Rod Lincoln Chili
Categories: Chili
Yield: 1 Servings

1 3/4lbChili Grind Meat
3slBacon
1tbCumin seed, roasted and ground
1tbNew mexican chili powder, plain
1tbAncho chili powder, plain
1tbCalifornia chili powder, plain
1tsMexican oregano, crushed
1/4tsThyme
1/4tsAllspice
1/4tsDried cilantro
1lgOnion (chopped fine)
2 Stalks celery (chopped fine)
1cnEl Paso green chiles (mild)
3 Jalapeno chilies, seeded chopped fine
1 Habanero chili, seeded chopped fine
1lgClove garlic
2 15 oz cn stewed tomatoes (pureed in a blender)
1 12 oz can beer
1tsBeef base
3tsPaprika, sweet
1tsCoriander powder
1/4tsCayenne pepper
1 Shot Jim Beam Bourbon whisky
2tbOlive oil Masa Harisa (Corn Flour for Thickening)

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot.

Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2

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