A very spicy chili, with multiple peppers

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Name: Chili con Carne
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 40
Cuisine: not set
Ingredients: 10 pounds pork or beef 1/2 inch cubes, dredged in flour; 1 cup oil; 6 cups Yellow onion medium dice; 14 each Garlic cloves minced; 3 each Red bell pepper medium dice; 3 each Pablano peppers medium dice; 4 each Jalapeno peppers minced, with seeds; 3 each Serrano chiles minced, with seeds; 6 each Anaheim chiles Roasted, peeled, seeded, small dice; 1 cup Ancho pepper pureed; 3 tablespoons Chili powder; 3 tablespoons Ground cumin; 2 tablespoons Dried oregano; 1 tablespoon Crushed red pepper flakes; 6 cups Veal stock Can substitute beef stock; 12 ounces Beer Darker ales give a deeper, richer flavor; 1 #10 can Diced tomatoes with juice; 2.5 cups Tomato paste; 3 tablespoons Kosher Salt; 3 tablespoons Ground white pepper; 3 tablespoons Freshly ground black pepper; 1 tablespoons Sugar; 25 each Dried New Mexico chiles; 12 each Ancho chiles; 1 tablespoon Red pepper flakes

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INGREDIENTS

10 pounds pork or beef ; 1/2 inch cubes, dredged in flour
1 cup oil
6 cups Yellow onion ; medium dice
14 each Garlic cloves ; minced
3 each Red bell pepper ; medium dice
3 each Pablano peppers ; medium dice
4 each Jalapeno peppers ; minced, with seeds
3 each Serrano chiles ; minced, with seeds
6 each Anaheim chiles ; Roasted, peeled, seeded, small dice
1 cup Ancho pepper ; pureed
3 tablespoons Chili powder
3 tablespoons Ground cumin
2 tablespoons Dried oregano
1 tablespoon Crushed red pepper flakes
6 cups Veal stock ; Can substitute beef stock
12 ounces Beer ; Darker ales give a deeper, richer flavor
1 #10 can Diced tomatoes with juice
2.5 cups Tomato paste
3 tablespoons Kosher Salt
3 tablespoons Ground white pepper
3 tablespoons Freshly ground black pepper
1 tablespoons Sugar
Ancho Puree
25 each Dried New Mexico chiles
12 each Ancho chiles
1 tablespoon Red pepper flakes

Servings

INSTRUCTIONS

Pat the meat dry with paper towel

Heat the pan until smoking hot (a rondeaux is best, but any large pan will work)

Add 1/2 the oil and bring to just below smoke point

Add the meat in batches, sear until brown

Transfer meat to bowl, continue until all meat is seared

Remove all meat from pan

Add remaining oil to the pan

Add onion, garlic, and peppers, sauté until translucent, but not brown

Stir in ancho puree, chile powder, cumin, oregano, and pepper flakes. Stir until spices coat all the vegetables.

Cook about 5-7 minutes

Add stock, beer, canned tomatoes, tomato paste, salt, peppers, and sugar

Mix well

Add meat with all accumulated juices back to the chile

Cover and simmer for about 1 hour

Uncover and simmer for an additional hour, or until meat is tender

Adjust seasonings to taste

Ancho puree instructions

Stem and seed chiles

Toast chiles in dry sauté pan, just enough to warm them through, and they start to become fragrant

Rehydrate the chiles in hot water for about 20 minutes

Drain the liquid from the chiles, reserve liquid

Puree, using small amounts of reserved liquid as needed

NOTES

Serve over rice, or with jalapeno and cheddar cornnbread

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Chili con Carne

10 pounds pork or beef 1/2 inch cubes, dredged in flour
1 cup oil
6 cups Yellow onion medium dice
14 each Garlic cloves minced
3 each Red bell pepper medium dice
3 each Pablano peppers medium dice
4 each Jalapeno peppers minced, with seeds
3 each Serrano chiles minced, with seeds
6 each Anaheim chiles Roasted, peeled, seeded, small dice
1 cup Ancho pepper pureed
3 tablespoons Chili powder
3 tablespoons Ground cumin
2 tablespoons Dried oregano
1 tablespoon Crushed red pepper flakes
6 cups Veal stock Can substitute beef stock
12 ounces Beer Darker ales give a deeper, richer flavor
1 #10 can Diced tomatoes with juice
2.5 cups Tomato paste
3 tablespoons Kosher Salt
3 tablespoons Ground white pepper
3 tablespoons Freshly ground black pepper
1 tablespoons Sugar
 Ancho Puree
25 each Dried New Mexico chiles
12 each Ancho chiles
1 tablespoon Red pepper flakes

Pat the meat dry with paper towel
Heat the pan until smoking hot (a rondeaux is best, but any large pan will work)
Add 1/2 the oil and bring to just below smoke point
Add the meat in batches, sear until brown
Transfer meat to bowl, continue until all meat is seared
Remove all meat from pan
Add remaining oil to the pan
Add onion, garlic, and peppers, sauté until translucent, but not brown
Stir in ancho puree, chile powder, cumin, oregano, and pepper flakes. Stir until spices coat all the vegetables.
Cook about 5-7 minutes
Add stock, beer, canned tomatoes, tomato paste, salt, peppers, and sugar
Mix well
Add meat with all accumulated juices back to the chile
Cover and simmer for about 1 hour
Uncover and simmer for an additional hour, or until meat is tender
Adjust seasonings to taste

Ancho puree instructions
Stem and seed chiles
Toast chiles in dry sauté pan, just enough to warm them through, and they start to become fragrant
Rehydrate the chiles in hot water for about 20 minutes
Drain the liquid from the chiles, reserve liquid
Puree, using small amounts of reserved liquid as needed

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 40 Servings

Calories: 248
Calories from Fat: 203 (82%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 12.2g
Cholesterol 0mg		0 %
Sodium 384mg		13 %
Potassium 409.3mg		11 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 8.3g
Protein 2.3g		3 %
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.

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Calories per serving: 248

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