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4meAndyou · F
Chili con Carne y Frijoles Negres
(serves 40-50 people)
Recipe original by 4meAndyou, created in 1998
(You will need two lobster pot size pots, a food processor and an enormous frying pan.)
This chili won me first prize in the chili contest at work. :D
½ cup extra virgin olive oil
8 pieces of extra thick bacon, minced
10 lbs stew beef, cut in ¼” cubes
1 pound ground chorizo sausage
2 large green peppers, minced
2 extremely large minced white onions
4 very large very ripe home grown tomatoes, cut in 1” cubes
2 small Serrano green chilies, seeds removed
1 package mild New Mexico black dried chilies, seeds removed
2 small jars of peeled green chilies
3 (10 oz) jars of sun dried tomatoes in oil
2 (28oz) cans of kitchen ready diced tomatoes roasted in garlic
12 cans black beans, undrained
1 16 oz can refried beans
16 cloves of minced garlic
1 Tablespoon coriander
10-12 Tablespoons chili powder
1 small spice bottle ancho chili powder
2 small spice bottles fresh organic cilantro
6 heaping Tablespoons ground cumin
1 16 oz container of Minor’s chicken base
2 cups Ghiradelli unsweetened cocoa
12 Tablespoons of sugar
4 quarts water
2 cups fine corn flour
Place the oil and bacon in a very large fry pan over medium heat. Cook until bacon is crispy and fat is mostly rendered out.
Mince the garlic and allow it to rest for at least 10 minutes. Chop the onion and peppers.
Add the beef and chorizo and sauté until browned and most of the liquid has evaporated. Reserve some of the onion for garnish, and add the remaining onions and peppers and garlic. Add all the dry spices to this mixture and sauté until onions are translucent.
In the food processor, place the Serrano chili, the green chilies, the sun dried tomatoes, and the mild black dried chilies and puree.
Divide the meat mixture into two lobster sized pots. Divide the chili mixture from the food processer and add half of the chili mixture to each pot.
Add the canned tomatoes, 1 can in each pot and simmer until the liquid is somewhat reduced.
Add ½ of the beans to each pot and continue to simmer. Stir well to mix in the refried beans.
Add all the spices.
Add ½ jar of Minor’s chicken base to each pot. Add the unsweetened cocoa to each pot. Add the sugar to each pot.
Add 2 quarts of water to each pot. Simmer slowly until mixture is well heated.
Mix at least ½ of the corn flour or more if needed with water until the mixture forms a thin paste, and then slowly add spoonsful of the hot chili to the cornmeal, stirring constantly as you are adding it. Use a medium sized bowl or 8 cup container to mix. When lots of hot chili liquid has been added to the cornmeal, and it is a thin liquid, add it back into the pots.
Refrigerate overnight to allow the flavors to blend before serving.
Serve with lime wedges, minced raw onion, and Mexican shredded cheese.
(serves 40-50 people)
Recipe original by 4meAndyou, created in 1998
(You will need two lobster pot size pots, a food processor and an enormous frying pan.)
This chili won me first prize in the chili contest at work. :D
½ cup extra virgin olive oil
8 pieces of extra thick bacon, minced
10 lbs stew beef, cut in ¼” cubes
1 pound ground chorizo sausage
2 large green peppers, minced
2 extremely large minced white onions
4 very large very ripe home grown tomatoes, cut in 1” cubes
2 small Serrano green chilies, seeds removed
1 package mild New Mexico black dried chilies, seeds removed
2 small jars of peeled green chilies
3 (10 oz) jars of sun dried tomatoes in oil
2 (28oz) cans of kitchen ready diced tomatoes roasted in garlic
12 cans black beans, undrained
1 16 oz can refried beans
16 cloves of minced garlic
1 Tablespoon coriander
10-12 Tablespoons chili powder
1 small spice bottle ancho chili powder
2 small spice bottles fresh organic cilantro
6 heaping Tablespoons ground cumin
1 16 oz container of Minor’s chicken base
2 cups Ghiradelli unsweetened cocoa
12 Tablespoons of sugar
4 quarts water
2 cups fine corn flour
Place the oil and bacon in a very large fry pan over medium heat. Cook until bacon is crispy and fat is mostly rendered out.
Mince the garlic and allow it to rest for at least 10 minutes. Chop the onion and peppers.
Add the beef and chorizo and sauté until browned and most of the liquid has evaporated. Reserve some of the onion for garnish, and add the remaining onions and peppers and garlic. Add all the dry spices to this mixture and sauté until onions are translucent.
In the food processor, place the Serrano chili, the green chilies, the sun dried tomatoes, and the mild black dried chilies and puree.
Divide the meat mixture into two lobster sized pots. Divide the chili mixture from the food processer and add half of the chili mixture to each pot.
Add the canned tomatoes, 1 can in each pot and simmer until the liquid is somewhat reduced.
Add ½ of the beans to each pot and continue to simmer. Stir well to mix in the refried beans.
Add all the spices.
Add ½ jar of Minor’s chicken base to each pot. Add the unsweetened cocoa to each pot. Add the sugar to each pot.
Add 2 quarts of water to each pot. Simmer slowly until mixture is well heated.
Mix at least ½ of the corn flour or more if needed with water until the mixture forms a thin paste, and then slowly add spoonsful of the hot chili to the cornmeal, stirring constantly as you are adding it. Use a medium sized bowl or 8 cup container to mix. When lots of hot chili liquid has been added to the cornmeal, and it is a thin liquid, add it back into the pots.
Refrigerate overnight to allow the flavors to blend before serving.
Serve with lime wedges, minced raw onion, and Mexican shredded cheese.
