ALL ORDERS PLACED AFTER DECEMBER 15TH MAY NOT ARRIVE UNTIL AFTER THE HOLIDAYS | WE TEMPORARILY CANNOT SHIP OUTSIDE OF THE CONTINENTAL U.S. 

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ALL ORDERS PLACED AFTER DECEMBER 15TH MAY NOT ARRIVE UNTIL AFTER THE HOLIDAYS | WE TEMPORARILY CANNOT SHIP OUTSIDE OF THE CONTINENTAL U.S. 

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    Bless' Awesome Inferno Mexican Chili

    Ingredients

    • 1 dried Habenero chile
    • 6 dried Nex Mexican chiles
    • 4 dried Ancho chiles
    • 4 canned chipotle chiles (plus 2 TB sauce)
    • 2 1/2 lbs boneless chuck roast (cut into half-inch cubes)
    • 4 TB olive oil
    • 2 medium onions, chopped
    • 6 cloves garlic, minced
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground allspice
    • 1 TB ground cumin
    • 1 slice white bread
    • 1/2 oz unsweetened chocolate, chopped
    • 2 10 oz cans beef broth
    • 2 16 oz cans white hominy, rinsed and drained
    • 5 cups water
    • Fresh cilantro, cheddar cheese and onion for garnish

    Directions

    1. Boil 2 cups water. Place dried chiles in bowl, cover with boiling water, and let chiles rehydrate for 20-30 minutes.
    2. While chiles are soaking, heat 1 TB oil in heavy pot or dutch oven over medium high heat. Brown beef cubes in several batches. Remove with slotted spoon and set aside.
    3. Add 1 TB oil to drippings, lower heat to medium and add onions and garlc. Stir until onions are soft (don't let the garlic burn!), about 5 minutes. Remove from heat.
    4. Drain chiles, discard water. Add to blender rehydrated chiles, chipotles with sauce from can, 1/2 of the onions and garlic, slice of bread, 1 TB oil, 1/2 cup water, allspice, cinnamon and cumin. Blend to a thick paste.
    5. Heat remaining 1 TB oil in pot over medium high heat. Add blended spice paste and cook, stirring constantly with flat spatula for 10 minutes- being very careful not to burn. Frying the spice paste intensifies the flavors.
    6. Add 2 cans of beef broth, 3 cups water, stir well and bring to a boil. Add beef and hominy, return to a boil. Add chopped chocolate (must be unsweetened!). Stir well.
    7. Reduce heat to low, simmer uncovered for about 2 hours. Every once and a while scrape the bottom of the pan to keep it from sticking. After 2 hours it should be nice and thick.
    Serve with chopped cilantro, chopped raw onion and shredded cheddar cheese. This tastes even better the next day.

      I'm telling you - this is by far the best damn chili you'll ever eat! Nice burn, incredible flavor!

      Bless in Baraboo, WI

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