Soup

Barry’s Chili 2.0

Posted by Barry on

Barry's Chili 2.0
 
Author: 
Recipe type: Soup
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
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Even though the audience seemed pleased with my existing chili recipes, I decided to create a hybrid of the two and it turned out exceptionally well.
Ingredients
  • 4 lbs. ground beef
  • 2 cups of water
  • 2 cubes Knorr Beef Bouillon
  • 10.5 oz. cans Beef Consommé
  • 8 oz. cans tomato sauce
  • (5) 16 oz cans Bush's Chili Beans in Medium Sauce
  • ½ cup good quality chili powder
  • 4 tablespoons granulated onion
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground cumin
  • 2 teaspoons kosher salt
  • 2 Large cans skinned tomatoes (squash into mush)
  • (1) 7.5 oz Can Chipotle Peppers in Adobo Sauce
  • 2 Large Poblano Peppers
  • 2 Large Cubanelle Peppers
  • 10 Red Chile Peppers
  • 4 Hungarian Wax Chile Peppers
  • 1 Packet of Ortega taco seasoning
  • 4 Tablespoons minced garlic
  • 4 Shots whiskey (The better the Whiskey, the better the flavor) - Grandad's Bonded 100 Proof
  • 1 Bottle Newcastle Brown Ale
  • ¼ Cup brown sugar
Instructions
  1. Brown ground beef thoroughly in skillet over medium high heat.
  2. Drain and add to large stock pot with water and 2 cubes of beef bouillon.
  3. Bring to a boil
  4. Reduce heat to a simmer and cook for 30 minutes
  5. In a bowl combine and mix into a paste: Beef Consommé, tomato sauce, ½ cup chili powder, granulated onion, granulated garlic, ground cumin and kosher salt
  6. Add mixture to stock pot.
  7. Cover and let simmer for 20 minutes.
  8. Add the beans, whiskey, beer, taco seasoning, minced garlic, brown sugar, and skinned, mashed tomatoes.
  9. Let that cook on medium for about an hour, stirring regularly.
  10. Cut all peppers (except Chipotles) into small pieces.
  11. Throw all the peppers (except Chipotles) into a frying pan and sauté them on very hot heat with a dab of oil for a minute.
  13. Pour the contents of the can of chipotles onto chopping board and chop into small pieces.
  14. Add pieces and the adobo sauce to stock pot.
  15. Mix all the peppers into the stock pot with everything else.
  16. Let this whole mixture stew in the stock pot for 3 to 4 hours over medium heat then reduce.
  17. Heat on low until ready to serve

 

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