Cold and snowy out, perfect time for a batch of REAL chili....the southwest way.
After many years of making this (started in 1979-present)
finally got it right 5 years ago. ...figured I'd repost this....enjoy!!
Reb's Smokin' chili
Use actual measuring tsp/Tbsp, NOT dinnerware!
2 - lbs round steak or ball tips, cut into 1" squares (Do NOT use hamburger!!!!)
1/2- 3/4 pound pork steak; cubed
2 large green bell peppers, chopped
1 red pepper, chopped
2 dark red cowhorn peppers, chopped (Can delete or use Anaheim's)
2 large jalepeno or habenero peppers, seeded and chopped fine (can leave seeds in for more heat)
2 1/2 large white onions, coarse chopped
1-2 cups of chopped fresh roma tomatos, OR 16 oz jar of chunky "Garden style" salsa, medium heat
1 29 oz can of tomato PASTE
2 16 oz cans chili hot beans, undrained (Pintos) NOT KIDNEY beans
1 Tbsp heavy black molasses
4 Tbsp chili powder
1/2 tsp smoked Hungarian paprika
1 tsp ground cumin
1 Tbsp cilantro, chopped fine
1 Tbsp chopped chives
1 1/2 tsp garlic powder
1 1/2 tsp liquid hickory smoke
1 Tbsp ground SMOKED chipotle chili powder
Dash of red pepper flakes to taste
1/2 tsp fresh coarse ground black pepper
2-3 Tbsp good chocolate syrup (old secret to smooooth out the bite...)
3-4 cups water, or more, to desired consistency
oil for browning steaks
Cube beef/pork steaks into 1" pieces, slowly brown in oil until light pink inside, set aside.
Combine all ingredients in large non-aluminum pot except chocolate.
Bring to simmer; add steak, cover. SLOW simmer one hour, covered.
Add chocolate; remove cover and let thicken over low heat. Kill heat, cover and let rest 15 minutes.
Enjoy topped with sour cream, jack cheese, and lots of cold milk!!!
