← Back to Search Results
Mexican, Tex-Mex
Chili Recipe-488

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 12

Ingredients

  • ¾ pound salt pork, diced
  • 7 pounds top round of beef, sliced ¼-inch thick and diced
  • 8 Spanish onions, finely diced
  • 10 cloves garlic, minced
  • 12 ripe tomatoes-peeled, seeded, and chopped with the juices reserved
  • 1 can (6 ounces) tomato paste
  • ¾ cup chile powder
  • ½ cup ground cumin
  • 3 tablespoons crushed red pepper flakes
  • 3 whole dried poblano chile peppers, seeded and chopped
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons salt
  • 2 tablespoons masa harina
  • 2 bunches scallions, including some of the green, thinly sliced
  • 1 pound cheddar cheese, shredded to accompany the chili

Directions

In a large heavy skillet, render two-thirds of the salt pork over moderate heat.  Remove the salt pork and place it in a large pot.

Working in batches, brown the meat in the skillet and transfer the meat to the large pot.

Render the remaining salt pork in the skillet.  Add the onions and sauté over a moderately low heat until caramelized.  When caramelized, add the garlic and cook for a few minutes.

Turn the mixture into the pot.  Add the tomatoes and their juices and cook for 5 to 7 minutes.  Add the tomato paste and stir it into the meat.  Add the seasonings, chile, and oregano and salt, and mix thoroughly.

Mix the masa harina with 2 tablespoons of water and fold into the chili.  Simmer over moderately low heat for 3½ to 4 hours, stirring from time to time and checking to be sure the chili does not stick to the bottom of the pot.

Before serving, check the seasonings.  Depending on the freshness of the chile powder, the strength may vary.  You may want additional seasonings.

Serve with sliced scallions and shredded cheddar cheese.

Notes

This chili develops its flavor best over time.  Make it ahead of time and chill.  Next day, skim off the fat and reheat.  The hot chili is served over the cheese and the scallions on top of the chili.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

922kcal (46%)
441mg (44%)
33mg (56%)
312mcg RAE (10%)
1815mg
137mg
74g
9g
7g
24g
170mg (57%)
2068mg (86%)
25g (125%)
59g (91%)
10mg (58%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
living-raw-food Living Raw Food
by Sarma Melngailis
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
martin-yans-china Martin Yan's China
by Martin Yan
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?