Recipe

A Really Big Chili Recipe

	Midgelet / All my dishes 10 months, 2 weeks ago Warm up with a big bowl of hearty chili. One Dish Meals, takes the traditional meat and bean stew and turns it around. Meat, in a flavorful sauce of vegetables and spicy chiles. recipe; Culinary Institute of America Prep:15m Cook:90m Servings:4	Midgelet
	chili pork beef vegetables cumin chili stews dutch oven

Does this look good? Yeah! / Nope

Fans

donman

dragonwing

choclytcan

dagnabbit

tazoncaffe

diannehocu

bluewatera

sparow64

Ingredients

1/3 cup canola oil

3 pounds lean pork loin, ( or beef ) cut into small dice

Salt, as needed

Freshly ground black pepper, as needed

2 cups small-dice yellow onions

2 tablespoons minced garlic

4 cups chicken broth

1/4 cup tomato purée

1 cup diced green chiles

2 fresh jalapeños, minced

3 tablespoons mild pure chili powder, or to taste

3 tablespoons ground cumin, or to taste

2 teaspoons ground oregano

4 cups diced red-skinned potatoes, peeled

2 tablespoons green Tabasco sauce

1 teaspoon white vinegar

1 cup grated Monterey Jack cheese

Four 8-inch flour tortillas, warmed

Directions

Heat the oil in a casserole or Dutch oven over high heat until it shimmers.

Season the meat generously with salt and pepper.

Add the meat to the hot oil, working in batches if necessary, and sauté, turning as necessary, until browned on all sides, 6 to 8 minutes.

Transfer to a bowl and reserve.

Add the onions and garlic to the casserole and sauté, stirring frequently, until the onions are translucent, 6 to 8 minutes.

Add the broth, tomato purée, chiles, jalapeños, and the browned meat along with any juices it may have released to the casserole.

Stir well and bring to a boil.

Immediately reduce the heat to establish a gentle simmer.

Stir in half of the chili powder, half of the cumin, and half of the oregano.

Add the potatoes, Tabasco, and vinegar and continue to simmer, adjusting the seasoning with additional chili powder, cumin, oregano, salt, and pepper, until the meat is fork-tender 1 to 2 hours.

Serve in heated bowls topped with Monterey Jack and accompanied by tortillas.

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Comments

sparow64 10 months, 2 weeks ago said:
Thsi sounds wonderful!! thanks for sharing.

dagnabbit 10 months, 2 weeks ago said:
FIVE
Pete

donman 10 months, 2 weeks ago said:
Gets my 5 :)

bluewaterandsand 10 months, 2 weeks ago said:
Fantastic! I just need a cold day so I can make this.

dragonwings647 10 months, 2 weeks ago said:
Sounds great. Thanks

tazoncaffeine 4 months, 3 weeks ago said:
Wonderful!

diannehocut 1 month, 2 weeks ago said:
Just looking for a great chili recipe this Sunday, and knew I would find it here! 5UP And thanks, midgelet, for the comments on my Mag 7 Cheeses and Mac!

Dianne

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