A Texas Red Chili from Pud

So D and I have our favorite chili in the fridge. It tastes like "Bar Chili."  This one tastes
like canned chili (Hormel).  For us this is a compliment.  We have to let it cool to see
which one we like better.  The first taste test with beer washings was not comparable.

We will make it again.  It was good.

I'll update later with taste test and calories.

OK, we taste tested. This one has replaced our favorite chili.

A Texas Red Chili from Pud

1 Batch Ancho Chili paste**
1 tablespoon cumin seeds
1 1/2 pounds beef chuck roast trim of fat cut into a dice
1 1/2 pounds lean pork cut in dice
3 yellow onions, chopped
6 cloves garlic chopped
6 jalapenos chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon cocoa powder
3 tablespoons worcestershire sauce
1/4 pound bacon diced
dash cider vinegar
2 cups cooked pinto beans (optional)
1 bay leaf (optional)
1 can tomatoes (28 ounces) (optional)
1 cup corn (optional)

Roast cumin seeds for 10 minutes in a 375 degree oven.  Remove and set
aside.  Heat a LARGE kettle and saute the bacon until clear.   Brown the
meats first (drain off the fat), and then add the remaining ingredients
and  simmer for 3-4 hours on low, adding tomato sauce, beef stock or water
if it seems dry.  Correct seasonings and add the cooked beans and tomato
sauce,  cook for 1-2 more hours on low.

Ancho Chili Paste

8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt

Prepare chilies by cracking them open and removing seeds and veins and
stems.  Cover with hot water. Soak for 1 hour.  Drain, but reserve the
soaking liquid.  Place pepper skins in blender and add enough of the
water so that the total amount in the blender is 2 cups.  Add remaining
ingredients and blend until thick and smooth.
Done.

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 524.6
• Total Fat: 25.3 g
• Cholesterol: 103.0 mg
• Sodium: 1,409.0 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 11.7 g
• Protein: 42.1 g