u/misticspear

Title. I love making “regular” chili but decided to give this version a try. I used Chili’s de arbor, chilies New Mexico, chili mulato and guajillo chilies. Toasted and ground. To that I added some cumin and black pepper with some allspice and a bit of canela in a mortar and pestle. All of the spices went into the pot after I browned the meat and sautéd the garlic and onions. Deglaze lid the pot with the liquid from some adobo chilies and chicken stock. I added the beef and simmered on low for 2 1/2 hours. I didn’t skim the fat here I couldn’t wait but after it chilled I scooped all the extra fat out. 10/10 I’d do it again

Finally found time (5 hours) to make caramelized onions for the first time, I am please with the results.