Hearty Texan Chuck & Pork Fiesta Chili
Hearty Texan Chuck & Pork Fiesta Chili
Ingrediënten
- 10 pounds beef chuck diced or coarsely ground
- 4 pounds pork cut similar to beef
- 4 large onions diced
- 1 head garlic chopped
- 3 tablespoons salt
- 1.5 teaspoons thyme
- 1.5 teaspoons oregano
- 1 tablespoon cumin powder
- 6 bay leaves
- 1 tablespoon cayenne
- Roux Mixture:
- 2 cups corn oil
- 2 cups all-purpose flour
- Additional Roux Ingredients:
- 3 cans 12 oz each tomato paste or 6 cans (6 oz each)
- 20 tablespoons chili powder
Instructies
- In a 12-quart pot, combine beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne.
- Fill the pot halfway with water and place it on low heat.
- In a large frying pan, make a dark roux by combining corn oil and flour.
- Once dark, add tomato paste and cook slowly until oil starts coming up again.
- Add chili powder to the roux mixture, stirring and cooking to make a thick paste without burning.
- Add the roux mixture to the meat pot.
- Simmer, stirring often, for at least 1.
- 5 hours or longer.
- Allow the chili to sit until grease rises, then skim off any excess.
- Reheat before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this robust and flavorful chili with a bold red wine such as Cabernet Sauvignon or Zinfandel. The wine’s intensity will complement the richness of the chili, enhancing the overall dining experience.Nutritional Information
Calories: 420 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 30 g | Fiber: 4 g | Sugar: 4 g
