This chili is one of those truly just thrown together chili’s – no rhyme or reason to the ingredients, except I had some laying around and simply grabbed others off the shelf at the market. No measurements were used either – just threw it all in a pot and let it go. Turned out fantastic!
3 Jalapenos – seeded and diced
3 Dried Ancho Chiles – hydrated
1 head of Garlic (roasted)
2lbs. lean ground beef
1lb. ground pork
1/2 green bell pepper – finely chopped
1/2 red bell pepper – finely chopped
1 cup beef broth
1 8 oz. can of tomato sauce
1 8oz. can of diced tomatoes
1 8oz. can of whole kernel corn
1 8oz. can of black beans
1 8oz. can of pinto beans
Salt & pepper to taste
Toss the entire head of garlic into the oven, wrapped in foil for 20 minutes (300 degrees). Once roasted, combine with re-hydrated ancho chiles & tomato sauce in a blender until pureed. Save for later.
SautÃ© the chopped vegetables in the same pan used to cook the meats. The ground meat was cooked and then set aside for draining.
Once the veggies are sautÃ©ed, add in the meat, tomato garlic sauce, beef broth & diced tomatoes.
After allowing the mix to cook for about 45 minutes to an hour, add in the beans & corn (all drained) and cook for another 45 minutes or more.
I served this chili atop a freshly baked potato with a little bit of cheese. I ended up having to add a good bit of hot sauce to the mix as it wasn’t nearly hot enough for me, but the wife loved it. Perfect for cooking up on a Sunday and enjoying it for the rest of the week.