Habanero Beef Chili

by admin on March 12, 2010

2 tbsp. olive or vegetable oil
2 tbsp. ground cumin
2 c. medium-diced white onion
4 tbsp. chopped fresh garlic
3 lbs. very lean ground beef
1 tbsp. ground black pepper
3/4 c. ground pure California chili powder
3 tbsp. salt ( or to taste )
2-28 oz. cans diced tomatoes with juice
3 fresh habanero chilies finely diced-BE CAREFUL! These are extremely hot. Use food handling gloves.
2-12 oz. cans pinto beans (can substitute kidney beans)
1 tbs. cayenne pepper or to taste
3 c. clarified beef stock or enough to cover (canned stock or water can substitute)
1 tbsp. Mexican oregano

Use heaviest pot if possible for even heat distribution. Saut√© onions in olive oil until translucent. Add ground beef and cook thoroughly while stirring frequently. Do not overly “brown” the meat: cook thoroughly. Add ALL other ingredients and stir to fully incorporate.

Bring to low boil for three minutes. Turn heat down to medium simmer and cook for 1 hour skimming any fat that rises to surface. Stir frequently. Serve hot in earthen bowls topped with shredded cheddar, Monterey jack, and fresh salsa.

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