Two Delicious Chili's

To keep you warm during this winter

Green Chili with Pork and White Hominy 

Also called Pozole

Chili Con Carne

With a Touch of Chocolate & Smoked Paprika

RECIPES

Chili Con Carne

Yield 6 to 8 servings

2 tablespoon Olive Oil

2 pounds ground beef chuck

1 large onion, chopped

1 large green bell pepper, chopped

1 fresh jalapeno, chopped with seeds

4 cloves garlic, finely chopped

Kosher Salt

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoon smoked paprika

2 teaspoons dried oregano

2 tablespoons tomato paste

1 12-ounce bottle amber beer

2 tablespoons unsweetened cocoa powder

1 28-ounce can whole plum tomatoes, crushed by hand

1 1/2 cups low-sodium beef broth, plus more if needed

2 15-ounce cans of black beans, drained and rinsed

1 tablespoon hot sauce

Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)  

Method:

-In a large saucepan or Dutch oven over medium heat 2 tablespoons of olive oil; add the beef and cook, breaking up the meat with a wooden spoon, until browned; transfer to a bowl with a slotted spoon; wipe pan clean.

-Heat 2 tablespoons of olive oil, and add the green peppers, jalapeno and onion and cook, stirring, until soft. Add the garlic and 1 teaspoon of salt and cook about 2 minutes.

-Add the chili powder, cumin, paprika, oregano and tomato paste and cook stirring until the tomato paste is brick red, about 6 minutes

-Add beer and simmer until almost completely reduced, about 3 minutes.

-Stir in the beef and any juices from the bowl; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook stirring occasionally, until the chili thickens slightly, about 1 hour 30 minutes.

-Stir in the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick.

-Ladle into bowls and top with crumbled bacon, cheese, scallions and or sour cream.

Green Chili With Pork
Yield: serves 4

1 medium white onion, quartered
2 (3 -4 inch) fresh jalapeno chilies, stemmed and quartered, including the seeds
2 garlic cloves, peeled and smashed

1 3/4 cup reduced-sodium chicken broth (14-fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14 to 15-oz) can white hominy (also know as pozole, rinsed and drained
1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds, crumbled queso fresco or ricotta salata.

-

-Puree onion, chilies, and garlic with 1/2 cup chicken broth in a blender.

 

 -Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a wooden spoon. Transfer to a bow with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
-Add remaining 3 tablespoons oil to pot and heat until hot, then carefully add puree (it will spatter), until the mixture is thickened and most of liquid is evaporated, about 10 minutes.
-Add the pork, hominy, cilantro and remaining 1 1/4 cups broth and simmer gently uncovered, stirring occasionally, 10 minutes.

-Serve the chili sprinkled with pumpkin seeds and cheese  

Enjoy both of these delicious Chili's

Chef Ed