Ingredients: |
Ingredients: 3 lbs. pinto beans, rinsed and picked over
8 1/2 oz. dried chilies of your choice, stems and seeds removed
12 to 24 dried adobo chilies, stems and seeds removed, grind in coffee grinder
1 cup cornmeal
1/4 cup dried oregano
1/4 cup ground cumin
1/4 cup cocoa powder
12 cups chicken broth
12 med onions, rough chopped (about 12 cups)
18 small jalapeño chilies, stems and seeds removed, rough chopped
24 cloves garlic, minced (about 1/2 cup)
6 14.5 oz. cans diced tomatoes
1/4 cup light molasses
21 lbs. blade steak, cut into 3/4” pieces (can use ground chicken thighs)
3 12 oz. bottles of beer, such as Budweiser
Vegetable oil
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Directions: |
Directions:In large pot add beans and combine 3 tablespoons salt per 4 quarts water to cover beans. Bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse will.
Clean dried chilies and soak in hot water until soft, letting any debris drop to the bottom of bowl. Save soaking liquid.
Add chilies to bowl of food processor or blinder. Add ground arbol chilies, cornmeal, oregano, cumin, cocoa, and 3 tablespoons salt, and chili soaking liquid as needed. Processes until smooth paste forms and set a side.
Place onions in now empty processor bowl and pulse until roughly chopped, about 4 1 second pulses. Add jalapeños and pulse until consistency of chunky salsa. Scrapping down bowl as necessary.
Heat oil in pot and brown meat. Deglaze with a bottle of beer, reducing liquid by half. Remove from pot.
Heat oil in large pot and add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened. Add garlic and cook until fragrant. Add any beer left and reduce by half. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add chicken broth, meat, and beans. Bring to a boil and reduce heat to simmer.
Cover and cook 1 1/2 to 2 hours. Stirring as needed to prevent burning, season to taste with salt.
Condiments: diced avocado, chopped red onion, chopped cilantro, lime wedges, sour cream, shredded Monterey Jack or cheddar cheese. |
This recipe for 5 Gallons Chili for a Crowd is from