This winning chili is perfect for football season, and the make-ahead recipe works well for entertaining.
Place the dried chili peppers in a pot and cover with stock.
Bring to a low boil and reduce the heat to low.
Simmer gently, 10-15 minutes, then puree and reserve.
Meanwhile, heat a Dutch oven with the vegetable or olive oil over high heat.
Add the chorizo or bacon and begin to render.
Pat the ground beef dry with a paper towel and season with salt and pepper.
Add to the pot and develop a nice crusty brown on the beef.
Add the onion, garlic, fresh chili, oregano, cumin, coriander, cloves and cinnamon.
Cook the onion until soft; deglaze the pan with beer.
Stir in the dried chili puree, honey and cornmeal; reduce the heat and simmer to thicken and develop the flavor, 45 minutes, over low heat.
Cool and store for a make-ahead meal; then bring to room temperature and add a little water to reheat over medium flame.
Serve with toppings of your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 124 | ||
Calories from Fat: 28 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 1106.5mg | 38 % | |
Potassium 1128mg | 30 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 13.2g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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