Chili Our Way

  1. 6 green chili peppers
  2. 3 cups water, divided use
  3. 3 pounds chuck roast, diced
  4. 6 tablespoons shortening, divided use
  5. 1 onion, chopped
  6. 4 garlic cloves, crushed
  7. 1 1/2 tablespoons ground cumin
  8. 1 pound tomatoes, seeded and chopped
  9. 1 tablespoon baking cocoa
  10. 1 bay leaf
  11. 1/2 teaspoon dried oregano
  12. 1/2 teaspoon salt
  13. 1 pound ground beef
  14. 1 cup chopped onions
  15. 1 to 2 tablespoons chili powder
  16. 1 (6 ounce) can tomato paste
  17. 2 ounces (1/2 cup) shredded Cheddar cheese
  18. 1/2 cup dairy sour cream
  19. 1 (16 ounce) can tomatoes, undrained, chopped
  1. Heat a heavy skillet until hot. Toast green chili peppers on all sides, being careful not to burn, for 1 to 2 minutes. Cool and remove the seeds.
  2. Combine the peppers with 1 cup water in a small saucepan; bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
  3. Puree the water and chili peppers in a food processor.
  4. In a large kettle, saute diced boneless chuck roast in 4 tablespoons shortening until browned; remove and set aside.
  5. Heat 2 more tablespoons shortening in the kettle. Cook chopped onion and crushed garlic cloves over medium heat, stirring, until the onions are soft. Add cumin; cook, stirring, for 1 minute.
  6. Add the chuck roast, the chili puree, chopped tomatoes, unsweetened baking cocoa, bay leaf, oregano, and 2 cups water. Bring to a boil.
  7. Reduce the heat, and simmer, covered, stirring occasionally, for 2 hours. Add salt; simmer, uncovered, for another hour. Discard the bay leaf.
  8. Use caution when handling jalapeƱos or other chiles. A good idea would be to use rubber gloves.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases