Recipe of the Week


Prep Time: 3 Hours
Yields: 10–12 Servings

Chili was likely invented in Mexico during the late 1840s as a replacement of pemmican. It was a complimentary dish served at cantinas for outsiders who wanted something spicy and cheap. Chili was prepared from the leftover meals and often served free to drinking customers.

2 pounds lean beef, trimmed and cut into ½ inch cubes
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
1 cup diced onions
¼ cup minced garlic
2 jalapenos, cored, seeded and diced
1 quart beef stock
6 Ancho chili pods
1 tbsp chilli powder
½ tsp red pepper flakes
1 tbsp ground cumin
1 tbsp ground oregano

Season beef well with salt, pepper and granulated garlic. In a large Dutch oven, heat olive oil over medium-high heat. Add beef and cook 4–6 minutes or until browned on all sides, stirring occasionally. Add onions, minced garlic and jalapenos and sauté 3–5 minutes or until wilted. Add stock and stir to incorporate. Bring to a boil then add ancho chili pods and turn off heat. Cover and allow pods to soak 20–30 minutes. When pods have softened, remove beef from pot and set aside. Transfer remaining liquid and vegetables to a blender and blend until smooth. Return meat and liquid to pot and bring to a simmer over medium heat. Cover and simmer 1–1½ hours or until tender, stirring occasionally. Remove cover and continue simmering until chili is slightly thickened. Add chilli powder, red pepper flakes, cumin and oregano then season to taste with salt, pepper and granulated garlic. Ladle into serving bowls and serve hot with toasted French bread or crackers.

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