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Aunt Ellen's Chili Recipe

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This recipe for Aunt Ellen's Chili, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Ellen


1½ cans of beer
5 1/2 T of Chili powder
2 T ground cumin
1 T paprika
2 tsp beef bouillon granules
1½ tsp dried oregano
2 T EVOO, plus more if necessary
1¾ lb Beef chuck roast, boneless, cut in ½ inch cubes
1 lb pork loin, cut in ½ inch cubes
½ tsp salt and pepper
2 medium onions, chopped
1½ Anaheim chili pepper, seeded and chopped
5 garlic cloves, minced
4 oz tomato sauce
1 T ground coriander
1 T green chili sauce
1½ tsp mole poblano
1½ tsp sugar
1 T fresh lime juice
Monterey Jack cheese (and any other favorite chili toppings), grated

Combine the beer, chili powder, cumin, paprika, bouillon granules and oregano in a large, heavy pot. Add 1¼ c of water. Bring the mixture to a boil, then remove from the heat.

Place 2 T of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.

Stir in tomato sauce, coriander, chili sauce, mole poblano and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours. Just before serving, stir in lime juice. Serve with grated cheese, if desired (or any other favorite chili toppings).

Key Words: #Football

Personal Notes:
Personal Notes:
Found this one on the internet - "Ryan's Revenge"
1. This is an all meat chili, no beans. I typically use more meat than the recipe calls for - you do not need to add more of anything else if you do this.
2. Mole Poblano can be found at Mexican food stores. It is usually in the refrigerated section (if it is fresh). It looks kind of like coffee grounds.
3. To thicken it up, mix a couple tsp of cornstarch with water and then add to the chili right at the end. Let it cook for another couple of minutes.
4. I have never added the whole tablespoon of chili sauce. I usually use about a teaspoon and it has a nice zing.
5. Serve over rice to make it go farther.

Update Christmas 2008, Ellen and Cal




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