Chili con Carne

Chili con carne –serves 20 with leftovers

• 16 OZ canned  kidney beans
  
• 1 LB beef stew meat
• 1 LB cut up pork pieces
• 1 LB cut up lamb
• 2 large fresh onions (no papery skin) finely chopped
• 1 entire bulb of garlic, finely chopped
• 5 carrots, peeled and halved and sliced
• 1 entire stalk of celery, washed well and sliced
• 2 TBL cumin
• 3 TBL oregano
• 4 bay leaves
• 1 tsp chilli flakes
• 1 large can San Marzano tomatoes
• 1 6 oz can tomato paste
• 16 oz salsa
• 2 TBL cocoa powder
• 1/4 C lemon juice
• 2 bottles Budweiser or Coors
• 2-4 chipotle peppers
• 1 tsp salt and 1 tsp pepper
• 1 TBL adobo
  

STEP BY STEP

1. Using a large heavy stock pot, sear your shredded beef in EVOO – little bits at a time – don’t overcrowd pan
   
2. Break up into smaller pieces of necessary
3. Add onions, carrots and celery, the cumin, oregano, chilli and bay leaves, chopped tomatoes and tomato puree. Stir through, add beer
4. Cover with lid, bring to boil, turn down to low heat and leave to simmer for 6 hours.
5. Stir from time to time. Add water if it gets too thick.
6. 15 minutes before six hours is up, add the cocoa powder, lemon juice, salt and cracked pepper. Taste, add more salt if necessary.
7. Topping options: cheddar cheese, onion, sour cream, chilantro, chives, truffles, avocado, jalapeno, chopped tomato, etc.