Marlboro Line Dancer Chili
From circlemoon8 14 years ago
- not specific to make
- Serves 8-10
From Marlboro cookbook 'Fifty From the Trail'.
Ingredients
- 1/2 lb trimmed slab bacon or thick-sliced bacon, chopped shopping list
- 3 lbs lean boneless beef chuck, cut into 2" pieces shopping list
- 3 TBS all-purpose flour shopping list
- 1 TBS ea salt and paprika shopping list
- 3 med onions, coarsely chopped shopping list
- 5 cloves garlic, crushed shopping list
- 3 1/2 cups beef broth shopping list
- 28 oz can peeled tomatoes, undrained shopping list
- 4 poblano peppers, seeded, cut into chunks shopping list
- 1/4 cup chopped canned chipotle peppers in adobo sauce shopping list
- 3 TBS ground cumin shopping list
How to make it
- Cook bacon in a large chili pot or Dutch oven over medium heat until crisp. Transfer bacon to a large bowl; set aside. Pour off and reserve all but 2 TBS bacon drippings from pot.
- Coat beef in combined flour, salt and paprika. Brown 1/3 of beef in drippings in pot; transfer to bowl with reserved bacon. Repeat twice with remaining beef, adding reserved drippings as necessary to brown beef. Add onions and garlic to last batch of beef, cook 2 minutes, stirring frequently.
- Return beef and bacon to pot. Add beef broth, tomatoes, peppers and cumin; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Uncover; continue to simmer 30-45 minutes or until beef is tender and chili is thickened.
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