Makes 6 servings
Ingredients
2 lbs 80/20 ground beef chuck
1 green bell pepper
1 serrano pepper
1/2 yellow onion
1 10oz can red kidney beans
1 10oz can pinto beans
1 10oz can roasted diced tomatoes
1 4oz can tomato paste
2 tsp dijon mustard
1 tsp black vinegar
1 tsp beef bullion
kosher salt and cracked pepper as needed
chili powder
4 ancho chilis
5 guajilo chilis
5 chili de arbol
powder dump
4 tbsp chili powder (from chilis above)
1 tbsp cumin
1 tbsp brown sugar
1 tbsp greek seasoning (substitute equal parts salt, pepper, garlic powder, onion powder, oregano, msg)
2 tsp paprika
1/2 tsp dried oregano
garnish/side
3 chili pequin
1 white onion
8oz cheddar cheese
saltines
Procedure
Cut chilis in half and de-seed. Place chili skin into a spice grinder and grind into a powder. Make sure to use gloves to avoid jalapeno hands.
Grind chili pequin separately and set aside.
Place all powder dump ingredients in a bowl and mix together.
Place bell peppers on an open flame and char lightly to give it some color.
Chop your yellow onion and serrano pepper and saute in a large pot. Add bell peppers once done.
Add ground beef and cook until brown; then deglaze with 1/4 cup water and tomato paste.
Add water as needed (about 1 liter) as well as remaining ingredients: powder dump, kidney beans, pinto beans, black vinegar, dijon, tomatoes, and bullion. Salt and pepper as needed.
Simmer on medium low for 1 hour or until liquid is reduced, stirring occasionally.
Once done, garnish each bowl with onion, cheese, chili pequin, and saltines.
Enjoy!
