Chili - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Chili

Serves 10

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    NEWSLETTERS

    (Published Sunday, Nov. 23, 2014)

    Ingredients

    • 2 Lbs. Beef chuck, trimmed and cubed 1/2"
    • 2 Lbs. Pork shoulder, trimmed and cubed 1/2"
    • 12 Oz. onions, diced
    • 1 Bulb garlic, minced
    • 1/2 Cup vegetable oil
    • 6 Oz. tomato paste
    • 2 Tbsp. paprika
    • 2 Tbsp. smoked paprika
    • 2 Tbsp. coriander, toasted, ground
    • 2 1/2 Tbsp. cumin, toasted, ground
    • 4 Tbsp. oregano
    • 1 Tbsp., thyme
    • 1 can (28 fluid ounces) of tomato, chopped
    • 2 qts. beef broth
    • 4 Tbsp. salt
    • 1 Tbsp. black pepper
    • 6 Tbsp. chili paste
    • 3 Tbsp. vinegar

    Preparation

    1. Season cubed meat and refrigerate for 30 minutes.
    2. Saute onions and garlic in oil until golden in a soup pot.
    3. Add tomato paste and cook for 5-6 minutes.
    4. Add paprika, smoked paprika, coriander, cumin and thyme. Cook for 2 minutes and add tomato, beef broth, salt, pepper and chili paste. Bring to a simmer.
    5. In a saute pan, brown the cubed meat in small batches. As each batch is browned, add to the soup pot.
    6. Simmer very slowly for 2-3 hours until meat is very tender. Skim fat that covers surface. Add vinegar during last 3 minutes of cooking. Adjust seasoning with salt.

    Chili Paste

    Ingredients

    • 2 Paquillo chilies
    • 2 Ancho chilies
    • 1 Anaheim chili

    Preparation

    1. Toast chilies in a dry saute pan until soft.
    2. Remove seeds and puree in a blender adding just enough water to create a paste.