This red chili has it all, bacon, beef and beans. Don't be put off by the amount of ingredients. It comes to gather pretty quickly and is worth the time spent. It is a favorite with our whole family and friends. We enlist the help all hands at home but be sure to have plenty of tasting spoons on hand if you do.

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Name: Chili Rojo
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 3 slices Bacon cut into 1/4 inch pieces; 2 pounds Sirloin Or Flank Steak cut into 1/2 inch cubes; 2 -3 cups Massa Harina (Corn Flour) enough to coat beef pieces; 1 tablespoon Salt mix into Massa; 2 pounds 90/10 ground beef; 2 - 28 ounce cans Chopped Tomatoes with juice; 1 - 28 ounce can Tomato sauce; 1 - 28 ounce can Crushed tomatoes with juice; 1 - 6 ounce can Tomato paste; 1/4 cup Diced, pickled jalapeno peppers or to taste; 3 tablespoons olive oil - plus 1 tsp.; 3 cups Onion peeled and chopped; 2 cups Bell pepper - Green Chopped; 3 tablespoons Garlic minced; 3 tablespoons Parsley minced; 3 tablespoons Ground Coriander; 3 tablespoons Ground Cumin; 3 tablespoons Mild Chili Powder; 1 tablespoon Black pepper; 1 tablespoon Salt or to taste; 2 - 3 cups Beef broth as needed; 3 - 28 ounce Kidney beans drained; 1 - 28 ounce Black beans drained; 1- 28 ounce Pinto beans drained; Condimets; Fine Shred Mexican Blend Cheese; Finely chopped onions; Sour Cream; Chopped Cilantro; Diced Jalapenos fresh or pickled

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INGREDIENTS

3 slices Bacon ; cut into 1/4 inch pieces
2 pounds Sirloin Or Flank Steak ; cut into 1/2 inch cubes
2 -3 cups Massa Harina (Corn Flour) ; enough to coat beef pieces
1 tablespoon Salt ; mix into Massa
2 pounds 90/10 ground beef
2 - 28 ounce cans Chopped Tomatoes ; with juice
1 - 28 ounce can Tomato sauce
1 - 28 ounce can Crushed tomatoes ; with juice
1 - 6 ounce can Tomato paste
1/4 cup Diced, pickled jalapeno peppers ; or to taste
3 tablespoons olive oil - plus 1 tsp.
3 cups Onion ; peeled and chopped
2 cups Bell pepper - Green ; Chopped
3 tablespoons Garlic ; minced
3 tablespoons Parsley ; minced
3 tablespoons Ground Coriander
3 tablespoons Ground Cumin
3 tablespoons Mild Chili Powder
1 tablespoon Black pepper
1 tablespoon Salt ; or to taste
2 - 3 cups Beef broth ; as needed
3 - 28 ounce Kidney beans ; drained
1 - 28 ounce Black beans ; drained
1- 28 ounce Pinto beans ; drained
Condimets
Fine Shred Mexican Blend Cheese
Finely chopped onions
Sour Cream
Chopped Cilantro
Diced Jalapenos fresh or pickled

Servings

INSTRUCTIONS

1. In a large, deep skillet, brown bacon. Remove into a very large stock pot.

2. In a large (pref 2. gal) baggie toss steak, masa and salt until steak is well coated.

3. Sautee steak in skillet using reserved bacon grease then place in stock pot.

4. Sautee ground beef in skillet until all crumbly and nopink remains.

5. Add next 5 ingredients to stock pot. Stir and begin to warm on low heat.

6. Pour olive oil into skillet, heat on med high. Then sautee onion and bell peppers until they begin to soften.

Move them to the edges of the skillet and in the middle add tsp. of oilive oil. Once heated add minced garlic

stir garlic for 30 seconds (do not let brown) Turn off heat and add to stock pot.

7. Next add spices and minced parsley, stir thuroughly.

8. Heat to simmering. Reduce heat to low and cook for 1/2 hour. (If mixture is too thick at any point

add beef broth in 1/3 cup incriments to thin as desired)

9. Finally, add beans. mix well bring to a had simmer. Turn off heat and serve with desired condiments.

NOTES

The Massa makes the beef tender when sautéing and thickens the chili as well as adding a wonderful flavor. You can add a little more at the end for thickness and flavor.
My husband insists it's even better the next day.

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Chili Rojo

3 slices Bacon cut into  1/4 inch  pieces
2 pounds Sirloin Or Flank Steak cut into 1/2 inch cubes
2 -3 cups Massa Harina (Corn Flour) enough to coat beef pieces
1 tablespoon Salt mix into Massa
2 pounds 90/10 ground beef
2 - 28 ounce cans Chopped Tomatoes with juice
1 - 28 ounce can Tomato sauce
1 - 28 ounce can Crushed tomatoes with juice
1 - 6 ounce can Tomato paste
1/4 cup Diced, pickled jalapeno peppers or to taste
3 tablespoons olive oil - plus 1 tsp.
3 cups Onion peeled and chopped
2 cups Bell pepper - Green Chopped
3 tablespoons Garlic minced
3 tablespoons Parsley minced
3 tablespoons Ground Coriander
3 tablespoons Ground Cumin
3 tablespoons Mild Chili Powder
1 tablespoon Black pepper
1 tablespoon Salt or to taste
2 - 3 cups Beef broth as needed
3 - 28 ounce Kidney beans drained
1 - 28 ounce Black beans drained
1- 28 ounce Pinto beans drained
 Condimets
 Fine Shred Mexican Blend Cheese
 Finely chopped onions
 Sour Cream
 Chopped Cilantro
 Diced Jalapenos fresh or pickled

1. In a large, deep skillet, brown bacon.  Remove into a very large stock pot.

2. In a large  (pref 2. gal) baggie toss steak, masa and salt until steak is well coated.

3. Sautee steak in  skillet using reserved bacon grease then place in stock pot.

4. Sautee ground beef in skillet until all crumbly and nopink remains.

5. Add next 5 ingredients to stock pot.  Stir and begin to warm on low heat.

6. Pour olive oil into skillet, heat on med high. Then sautee onion and bell peppers until they begin to soften. 
     Move them to the edges of the skillet and in the middle add tsp. of oilive oil.  Once heated add minced garlic
     stir garlic for 30 seconds (do not let brown) Turn off heat and add to stock pot.

7. Next add spices and minced parsley, stir thuroughly.

8. Heat to simmering.  Reduce heat to low and cook for 1/2 hour.  (If mixture is too thick at any point 
     add beef broth in 1/3 cup incriments to thin as desired)

9. Finally, add beans. mix well bring to a had simmer. Turn off heat and serve with desired condiments.

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Nutrition

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Serving Size: 1 Serving (2189g)
Recipe Makes: 12 Servings

Calories: 2876
Calories from Fat: 1461 (51%)

Amt Per Serving		% DV

	Total Fat 162.3g	216 %
	Saturated Fat 96.3g	482 %
	Monounsaturated Fat 51.2g
	Polyunsanturated Fat 5.7g
Cholesterol 617.8mg		190 %
Sodium 2262.2mg		78 %
Potassium 6482.9mg		171 %
Total Carbohydrate 205.8g		61 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 204.8g
Protein 155.1g		222 %
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: 2876

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