Beef, buffalo meat, beans, and New Mexican chiles swimming in a broth made with
Duck-Rabbit Milk Stout. What's not to like about this soul warming bowl of deliciousness? Check out the
full recipe on Food Republic. In the meantime, here's a little step by step photo essay to get you in the big ole pot 'o chili makin' mood.
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| Brown your meats well in a hot pan. |
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| Remove meats to a bowl and drain off most of the fat. |
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| Chop your onions. |
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After sauteeing onions and garlic until translucent, return cooked meat to pan.
Now, check out how to prepare your dried chile.
Clean and soak chile in scalding water until soft, about 30 minutes, and then puree well.
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| Add canned tomatoes, spices and the pureed New Mexican chile to the meat mix. |
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Bring the meat mix up to a boil, scraping up the goodies off the bottom of the pan.
Then, very slowly pour in the stout. |
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| Cook chili one hour. Then, add beans and tomato paste and cook another hour. |
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| Serve chili with shredded cheddar, minced green onions, sour cream, chips or cornbread. |
©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.
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