Home Cookin Chapter: Recipes From Thibeault's Table

Chili - Tex- Mex Seven Pepper Chili
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3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapeños, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans

or canned.
.
. Brown meat in fat until no longer pink. Add onions and and celery and
cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different
chilies., Tabasco, salt, jalapeños, and I can of tomatoes. Blend and
set
aside to steep. Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and
simmer
least 2 hours. If using dried beans add them now. Stir occasionally to
keep it from
sticking. If the meat you have used is lean, you will probably have no
fat
to skim off, but if there is fat floating on the top, skim. Once the
chili
has cooled, you can remove any congealed fat. This keeps well and
freezes well.



TEx-Mex Cookbook