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Name: PVS Super Bowl Chili
Prep time: 5 h
Cook time: 19 h
Total time: 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: 4 lbs beef chuck, boneless trimmed, 1/2" cubes; 4 cups yellow onion chopped; 1/4 cup garlic chopped; 1 Anaheim chili roasted, peeled, diced; 1 Green jalapeno pepper roasted, peeled, diced; 1 Poblano chili roasted, peeled, diced; 2 14 oz cans Hatch enchilada sauce; 1 8 oz can Ortega chili pepper diced; 1 24 oz can Fosters beer; 32 oz chicken broth; 1 4.5 oz tube tomato paste; 2 tsp dark molasses; Western spices (to taste) epazote, chili powder, mexican oregano, etc; 2 tablespoons Masa Harina corn flour; 1 tablespoon Cider Vinegar; 1 cup chili liquid; 1 onion (small, sweet) finely diced; Cheddar cheese shredded (garnish); Saltine crackers (garnish)

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INGREDIENTS

4 lbs beef chuck, boneless ; trimmed, 1/2" cubes
4 cups yellow onion ; chopped
1/4 cup garlic ; chopped
1 Anaheim chili ; roasted, peeled, diced
1 Green jalapeno pepper ; roasted, peeled, diced
1 Poblano chili ; roasted, peeled, diced
2 14 oz cans Hatch enchilada sauce
1 8 oz can Ortega chili pepper ; diced
1 24 oz can Fosters beer
32 oz chicken broth
1 4.5 oz tube tomato paste
2 tsp dark molasses
Western spices (to taste) ; epazote, chili powder, mexican oregano, etc
2 tablespoons Masa Harina corn flour
1 tablespoon Cider Vinegar
1 cup chili liquid
1 onion (small, sweet) ; finely diced
Cheddar cheese ; shredded (garnish)
Saltine crackers ; (garnish)

INSTRUCTIONS

Place Hatch sauce and Ortega chiles in large non-reactive bowl. Add Western spices to taste. Stir and let sit while preparing beef.

Brown beef in large skillet, adding salt and pepper to taste. Transfer to large Dutch Oven. Add more oil to skillet, and stir in onions and roasted chiles. (Scrape blackened skin from chiles before adding). Cook over medium heat until soft. Add tomato paste when onions are nearly done cooking. Coat the onion mixture well. When onions are coated, add garlic, stir to incorporate, and continue to cook for 1 minute.

Add onion mixture to pot with beef - stir to blend. Add bowl of sauce, chicken broth, molasses, and additional spices to taste. Bring to a boil - add beer as mixture is coming to temperature. Reduce heat to low, and simmer, uncovered, 3 to 4 hours until beef is tender. Stir often to prevent sticking. Use immersion blender (sparingly) to combine ingredients - finished chili should contain some chunks of meat.

Cover and refrigerate overnight. When preparing to serve, skim any grease from surface, place over medium-low heat to warm. Adjust consistency with more chicken broth, as needed.

Prepare Masa, cider vinegar, and 1 cup of the chili liquid in small bowl - mix well. Stir into chili as it warms - cook another 10 minutes.

Cut small sweet onion into fine dice, and add (along with crushed saltine crackers) to bowls of chili as served. Sprinkle shredded cheddar cheese on each bowl, as desired.

NOTES

Use the best quality meat you can find (bison works well!) and trim it carefully to remove most fat and gristle. Allow at least 2 hours for this step

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PVS Super Bowl Chili

4 lbs beef chuck, boneless trimmed, 1/2" cubes
4 cups yellow onion chopped
1/4 cup garlic chopped
1 Anaheim chili roasted, peeled, diced
1 Green jalapeno pepper roasted, peeled, diced
1 Poblano chili roasted, peeled, diced
2 14 oz cans Hatch enchilada sauce
1 8 oz can Ortega chili pepper diced
1 24 oz can Fosters beer
 32 oz chicken broth
1 4.5 oz tube tomato paste
2 tsp dark molasses
 Western spices (to taste) epazote, chili powder, mexican oregano, etc
2 tablespoons Masa Harina corn flour
1 tablespoon Cider Vinegar
1 cup chili liquid
1 onion (small, sweet) finely diced
 Cheddar cheese shredded (garnish)
 Saltine crackers (garnish)

Place Hatch sauce and Ortega chiles in large non-reactive bowl.  Add Western spices to taste.  Stir and let sit while preparing beef.

Brown beef in large skillet, adding salt and pepper to taste.  Transfer to large Dutch Oven.  Add more oil to skillet, and stir in onions and roasted chiles.  (Scrape blackened skin from chiles before adding).  Cook over medium heat until soft.  Add tomato paste when onions are nearly done cooking.  Coat the onion mixture well.  When onions are coated, add garlic, stir to incorporate, and continue to cook for 1 minute.

Add onion mixture to pot with beef - stir to blend.  Add bowl of sauce, chicken broth, molasses, and additional spices to taste.  Bring to a boil - add beer as mixture is coming to temperature.  Reduce heat to low, and simmer, uncovered, 3 to 4 hours until beef is tender.  Stir often to prevent sticking.  Use immersion blender (sparingly) to combine ingredients - finished chili should contain some chunks of meat.

Cover and refrigerate overnight.  When preparing to serve, skim any grease from surface, place over medium-low heat to warm.  Adjust consistency with more chicken broth, as needed.

Prepare Masa, cider vinegar, and 1 cup of the chili liquid in small bowl - mix well.  Stir into chili as it warms - cook another 10 minutes.

Cut small sweet onion into fine dice, and add (along with crushed saltine crackers) to bowls of chili as served.  Sprinkle shredded cheddar cheese on each bowl, as desired.

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Nutrition

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Serving Size: 1 Serving (434g)
Recipe Makes: 6 Servings

Calories: 62
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6.9mg		0 %
Potassium 257.6mg		7 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 12.3g
Protein 1.9g		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: 62

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