Chilehed
Step
1
2 lbs. - beef chuck tender cut into 3/8" cubes or 1.25 lbs ground beef and .75 lbs ground pork
3 tbs. - olive oil
1 tbs. - dark chili powder
2 garlic cloves, minced
1 tbs. cumin
1 cup chopped celery
1 cup chopped green pepper
3 cups finely chopped onion
In
a three-quart heavy saucepan, sauté garlic, onion, celery and green pepper until the onion is translucent.
Spoon out the misture and set aside. Nest add the meat and brown. Drain meat and return to heat. Add onion, celery and green pepper mixture to meat. Add chili powder and mix in very well.
Step
2
1 - 12 oz can of tomato sauce
1 - 14-1/2 oz can of beef broth
1 tsp. - chicken bouillon granules
3 jalapeno's chopped
1 tbs. - onion powder
1/2 tsp. - red pepper (cayenne)
1 tsp. - white pepper
12 oz - dark beer (IPA prefered)
1 tbs. - dark chili powder
2 - Habanero peppers, halved
2 tsp. - salt
2 tsp. unsweetened coca powder
Combine
seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for
1-1/2 hours. Float 2 Habanero peppers.
Step
3
1 tbs. - paprika
1/8 tsp. - Allspice seasoning (optional)
I tsp. - onion powder
1/2 tsp. - white pepper
3 tbs. - medium and dark chili powders
Combine
seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for
20 minutes. You may add water or beef broth for consistency. Remove Habanero peppers when they become soft.
Step
4
1 tbs. - cumin
1/8 tsp. - salt
1 - 12oz. Can Mexican
Add
above ingredients and simmer for 20 minutes.