Chili

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.