Touchdown Chili
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
Beef Stock1 tbsp
Vegetable1 cup
Worcestershire Sauce1 tbsp
Coriander (about a palmful)1 tbsp
Cumin (about a palmful)1.5 tsps
Mexican Oregano (about 1/2 palmful)1 tsp
Ground Cloves1 pinch
Cinnamon4 cloves
Garlic (chopped)1 large
Onion (chopped)1
Manchego1 tbsp
Honey1
PepitaDirections:
1
Place the ancho and guajillo chiles in a small saucepot and cover with the stock
2
Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes
3
Puree and reserve
4
Meanwhile, heat the oil in a Dutch oven over high heat
5
Add the chorizo and begin to render the fat
6
Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire
7
Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat)
8
Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft
9
Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan
10
Add the dried chili puree, masa harina and honey
11
Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes
12
Serve with the toppings of your choice