It's for Sunday Dinner!
Every family has a favorite chili recipe and I have mine.
From time-to-time I fancy myself in the chili restaurant business. There would be chili everything on the menu especially one favorite: chili on mashed potatoes. Oh yum yummy!
But I'd soon tire of my chili if I had to cook it every freaking day of the week. Chili as part of a business plan doesn't work for me.
Tonight there will be Bob's chili on baked potatoes. Close to the favorite but not quite. On a Sunday night that will have to do.
Anyway, here's the famous recipe. Open your own chili restaurant if you like and use it. BTW: The chorizo is probably the most important ingredient. When you buy it don't read what's in the package of chorizo - you don't wannna know that . . . just cook with it and forget the what's in it part.
1 pound lean ground beef
½ pound ground chorizo sausage or link chorizo sausage with casings removed
1 pound lean bone pork shoulder or butt cut into ½ inch cubes or smaller (or any other cut that is lean)
2 medium size firm ripe tomatoes (1 15 oz can) cored and coarsely chopped
1 can (15 oz) tomato sauce
1 can (16 oz) kidney beans
1 can (7 oz) diced green chilies
2 medium sized onions – white or yellow – chopped
2 cloves garlic, minced or pressed
½ cup dry white wine
2 beef bouillon cubes
1 tablespoon chili powder
1 teaspoon cumin seed
Salt and pepper to taste
1 medium sized red onion – chopped
2 cups shredded cheddar cheese
In a 5 to 6 quart pan over medium heat crumble ground beef and chorizo with a spoon. Stir often until meats are well browned. With a slotted spoon lift out meats (or strain the meat through a very fine strainer) and set aside. Discard all but 1 tablespoon of the drippings then add pork to pan and cook until browned on all sides.
Return beef and chorizo mixture to pan then stir in onions, garlic, tomatoes, tomato sauce, kidney beans and their liquid, chilies, bouillon cubes, white wine, chili powder and cumin. Bring to a boil over medium high heat, cover and simmer until pork is very tender when pierced or about 1 ½ to 2 hours. Stir when needed to prevent scorching. Skim and discard fat. Season to taste with salt and pepper, then ladle into bowls.
If desired, add red onion and cheese to individual portions. Makes about 6 to 8 servings. Freezes well for up to 3 months.
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