Cowbell Chili
 
 
Author:
Recipe type: Chili
Cuisine: American
Serves: 12-15 servings
Ingredients
  • ¼ cup canola oil
  • 5 pounds grass-fed chuck, coarsely ground
  • 1½ cups chopped onions
  • 2 Tablespoons minced garlic
  • 2 poblano chiles, diced
  • ¼ cup pureed raw smoked bacon
  • 1 Tablespoon Mexican oregano, crumbled
  • 1 Tablespoon toasted cumin powder
  • 1½ teaspoons cayenne
  • 1½ teaspoons salt
  • 1½ teaspoons freshly ground black pepper
  • 4 Tablespoons chili powder
  • 2 minced jalapenos with seeds
  • ½ minced habanero chile, seeds and ribs removed
  • 2 cups crushed tomatoes
  • 1 (12-ounce) beer (Cowbell uses Pabst Blue Ribbon)
  • Water to cover
  • 4 cups cooked pinto beans
  • ½ cup chopped fresh cilantro
  • Gastrique (ingredients below)
  • For the gastrique:
  • ¼ cup brown sugar
  • 1 Tablespoon Tabasco
  • 2 Tablespoons Steen's Cane Vinegar
  • ½ teaspoon cinnamon
  • ¼ cup beer
  • Salt and pepper to taste
Instructions
  1. In a heavy Dutch oven, heat the canola oil over high heat. Sear the beef in batches. Add the onions, garlic and poblano chiles. Add the bacon. Cook for 20 minutes.
  2. Add all of the remaining ingredients except the pinto beans, cilantro and gastrique. Bring to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally and skimming off excess fat. Add the beans and cook for 20 minutes or until the desired thickness is achieved.
  3. Taste for seasoning. Finish with cilantro and gastrique. (instructions below)
  4. For the Gastrique:
  5. Combine all of the gastrique ingredients in a small saucepan. Stir to mix.
  6. Heat until the sugar melts.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/5-amazing-chili-recipes-from-around-the-south/