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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | Ground Beef, 80% lean meat / 20% fat | 3 | tablespoons | olive oil | 2 | tablespoons | butter | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, finely chopped | 1 | onion | 1 Large onion, yellow, diced | 1 | pepper | Jalapeno peppers, chopped finely | 3 | tablespoons | Hot Mexican chile powder | 1 | tablespoon | Ground cumin | 1 | tablespoon | Ground oregano | 1 | tablespoon | Ground coriander | 2 | tablespoons | garlic, minced | 1 | tablespoon | salt | 1 | tablespoon | black pepper, freshly ground | 1/2 | cup | all-purpose flour | 2 | cups | Tomato puree (one 16oz can) | 5 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Brown ground beef in Chili Pot over medium high heat.
Drain. | | 2 | Add Olive Oil, Butter, Green Pepper, Onion and Jalapeno. Saute for 2 minutes. Reduce heat to medium. | | 3 | Add Chili Powder, Cumin, Oregano, Coriander, Garlic, Salt and Pepper. Stir to fully combine. | | 4 | SLOWLY add flour to pot, stirring frequently to prevent burning. Allow flour to brown for a few minutes, to develop flavor (if desired.) | | 5 | De-glaze the pan using the Water. Add Tomato Puree.
Reduce heat to medium low. Cook, uncovered, for 1 1/2 to 2 hours, stirring every 30 minutes.
Serve with jalapeño cornbread.
If desired, top chili with grated cheddar cheese and raw, chopped yellow onion. |
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