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Category: Main Course
Chili with Homemade Tortilla Chips - TastyPlanner.com
Chef: Dbrny
Great Game Day Chili, Loaded with Flavor
Recipe Source: Adopted from the Dinosaur B...
Ingredients
chili
===
2 lbs. Beef (Sirloin, Stew Beef, or 85% ground beef)
kosher salt
black pepper
2 teaspoons corn oil
2 slices of bacon, chopped
1-1/2 cooking onions, chopped
1 large green pepper, chopped
1 medium jalepino, seeds and light green core removed, chopped
1-2 large cloves garlic, pressed
1 cup Beef Stock
2 bay leaves
3-4 14oz cans crushed tomatoes
1 can dark red kidney beans (optional)
1 cinnamon stick
1 teaspoon ground cumin
2 tsp brown sugar
2 tsp oregano
juice of 1/2 lime, fresh squeezed
2 tablespoons fresh cilantro, chopped
Shredded mexican cheese (packaged)
1/2 small red onion, chopped
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Homemade Tortilla Chips
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4-6 corn tortillas, cut into triangles
Instructions
If using sirloin, cut into 1 – inch cubes.
Sprinkle with salt and pepper and set aside.
Chop the bacon and set aside.
Prepare cooking onions, green peppers, and jalepino.
Heat the corn oil over medium heat in a dutch oven.
Toss in the bacon and cook until crispy.
Scoop the bacon bits from the oil and discard (bacon adds flavor to oil).
Brown the beef and set aside (leave juices in the pan).
In the juices left behind in the pan, add the green peppers, onions, jalepinos, and garlic. Stir while cooking.
Stir in Cumin and Brown Sugar.
Add beef, tomatoes, beef broth, bay leaves cinnamon, and kidney beans.
Bring to a boil.
Turn the flame down to low and cover, or transfer to a crock pot on low
Cook for 1-1/2 to 2 hours.
(Prepare the tortilla chips with about 30 minutes before serving)
With about ten minutes left, chop the cilantro.
Chop the red onion and prepare the cheese.
Add the cilantro, lime juice, and oregano to the chili.
Let cook for about 5 minutes.
Transfer chili to a bowl.
Top with cheese and red onions.
Serve with homemade tortilla chips (great for scooping the chili).
Homemade Tortilla Chips:
Editors note: I have come to love deep frying in a WOK with a grease screen.
Heat canola oil to 350 degrees.
Place about 1/2 the triangled tortillas at a time in the oil for about 3 minutes.
Drain in a bowl lined with a paper towel.
Sprinkle with kosher salt.
You can keep them warm in an oven set to 200 degrees.
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