by Carnivore&Vegetarian
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my 8 recipes »
Carnivore&Vegetarian's Notes:
28-32 ounces chicken stock Ask a question about this ingredient
28 ounces Tomato Sauce (El Pato if available) Ask a question about this ingredient
2 minced garlic cloves Ask a question about this ingredient
1 larged red onion diced Ask a question about this ingredient
8 tablespoons Chili Powder Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
3 tablespoons unsweetened chocolate (1.5 1oz cubes) Ask a question about this ingredient
1 Dark beer (your choice, no budweiser!) Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
1 teaspoon adobo Ask a question about this ingredient
Fresh Ancho Chili Paste (part of a can, no liquid, the more the spicier) Ask a question about this ingredient
2 cans drained beans (kidney, black) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 pound ground sirloin Ask a question about this ingredient
1 pound Turkey Sausage (removed from casing) Ask a question about this ingredient
Heat olive oil in large pot over medium heat.
Ask a question about this stepAdd garlic, simmer 2 minutes
Ask a question about this stepAdd onions and cook until translucent
Ask a question about this stepAdd tomato sauce, stock, onion, brown sugar, 6 Tbl of chili powder, 2 Tbl chocolate, cumin, ancho chilis, beer and adobo
Ask a question about this stepBring to boil and reduce heat to medium/low and let simmer uncovered for one hour.
Ask a question about this stepNear the end of the hour, brown the beef and sausage in a skillet over medium heat.
Ask a question about this stepAfter broth has simmered, add drained beans, meat, 2 tbl of chili powder and 1 tbl chocolate. Let simmer on very low for 2 hours.
Ask a question about this stepMade this today and it was excellent. I could not find ancho chili paste, so I used ancho chili powder and mixed it with some tomato paste. We let it cook for about 5 hours total and served it with all the fixings- shredded cheddar cheese, sour cream and chopped red onions. Also made homemade cornbread and a green salad to go with it. We will definitely make this again!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Thanks for the comment and I'm glad you enjoyed. The other option is dried ancho chilies and then soak the in water for a while to reconstitute them. Then you can cut out the seeds and use a food processor to make a paste.