Firehouse Beef & Pork Chili
Firehouse Beef & Pork Chili
Equipment
- Stove
- large pan
- spoon
- knife
Ingrediënten
- 1.4 kg lean ground beef
- 450 g lean pork shoulder
- 3 medium onions finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 8 fresh jalapeno peppers 2 seeded and finely chopped, 6 slashed
- 2 tablespoons freshly ground cumin
- 1 teaspoon allspice
- 1 tablespoon blackstrap molasses
- 12 oz 340 ml beer (not Light)
- 2 oz 60 ml bourbon whiskey
- 1 oz 30 ml Vietnamese hot sauce or Tabasco sauce
- 5 cloves garlic crushed
- 3 tablespoons masa harina fine cornmeal
- 1 tablespoon soy sauce
- 3 bay leaves
- 2 cups 475 ml chopped stewed tomatoes
- 1 cup 240 ml tomato sauce
- 1 cup 240 ml tomato paste
Instructies
- Heat 4 tablespoons of peanut oil or bacon grease in a large pan and sauté the onions, garlic, and chopped peppers until soft.
- Add the meat and cook until browned.
- Add all other ingredients except 1 tablespoon of cumin.
- Stir constantly until it boils.
- Let it boil for 3-5 minutes, then reduce the heat and simmer, stirring occasionally.
- After simmering for 10 minutes, add 1 tablespoon of cumin and stir in.
- Let it simmer for 1 hour on low heat.
- Add the remaining cumin and cook for another 15 minutes.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
A robust red wine such as Cabernet Sauvignon pairs well with the bold flavors of this Firehouse Beef & Pork Chili. If you prefer non-alcoholic options, try a glass of chilled sparkling water with a splash of lime juice for a refreshing combination.Nutritional Information
Calories: 500 kcal | Carbohydrates: 20 g | Protein: 40 g | Fat: 25 g | Sugar: 10 g
