Nana Pinatas Chili
When Mexico collides with Texas, you create the B.E.S.T chili in a pinata pot
Nana Pinatas Chili
Ingredients
- 12 thick slices uncooked applewood bacon, cut into 1' pieces
- 6 cloves garlic, finely chopped
- 3 medium yellow onions, chopped
- 3 red bell peppers, seeds removed and cut into 2" pieces
- 2 green bell peppers, seeds removed and cut into 2" pieces
- 3-5 jalapenos, chopped with seeds
- 5 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp chipotle chli powder
- 3 tsp dried oregano
- 2 tsp red pepper flakes
- 2 tbsp smoked paprika
- **place all spices in a prep bowl and mix well, set aside
- Salt and pepper
- 3 lbs 80/20 ground beef
- 2 lbs stewing meat, remove excessive fat from meat but leave a little bit on to keep tender while cooking
- 1 lb (one package) of spicy ground sausage
- 1 @ 15oz can black beans, drained and rinse well
- 1 @ 15oz can red kidney beans, drained and rinse well
- 1 @ 15oz bush's bourbon and brown beans
- 1 @ 28oz crushed tomatoes
- 1 small can of tomato paste
- 2 cups beef stock
- 1 can tomato soup
- 1 cup ketchup
- 1/4 cup worcestershire sauce
- 4 tsp green pepper tabasco sauce (optional and only to kick in more heat)
- 1 long neck bottle of Pacifico beer
- 4 dashes of Green Pepper Tabasco
- 3 Arbol dried chili peppers, gives amazing amount of flavor and heat
- Garnishes: lime wedges, sour cream, chopped scallions, sharp shredded cheddar, pickled sliced jalapenos, grilled garlic rustic bread
Instructions
- In a medium bowl, add your crushed tomatoes, tomato paste, beef stock, tomato soup, ketchup and worcestershire sauce. Whisk until blended. Set aside.
- In a very LARGE heavy duty dutch pot, add a little light olive oil and turn heat to medium. When oil has heated , add the bacon pieces. Cook bacon until bacon reaches a nicely brown and crisp form, stirring occasionally so bacon does not burn or stick to bottom of pot. Once bacon is browned, remove from pot with slotted spoon and place bacon on a sheet pan. Do not drain bacon grease from pot.
- Add beef stew to pot with bacon grease and brown all sides, cook through and no longer pink. Remove beef stew with slotted spoon and place along side of cooked bacon. Add your spicy ground sausage to pot and cook until no longer pink, breaking sausage into chunk size pieces while cooking. Stir sausage occasionally so doesn't stick to bottom of pot and burn. Remove sausage from pot with slotted spoon and place along with your cooked bacon and stew meat.
- Add hamburger to the heated pot, along with 1/2 the spices and cook hamburger until no longer pink, stirring occasionally until all hamburger is cooked evenly. Remove hamburger with slotted spoon and place along other cooked meat. Do not remove grease from pot! While heat is still on medium setting, add onions, bell peppers, chopped jalapenos and garlic. Stir often until veggies start to sweat (do not over cook) and then add the last of 1/2 bowl of spices. Combine well.
- Place all cooked meat back into the large dutch pot and combine all ingredients. Stir in all your liquid base and add 3 arbol chili peppers, mix well until all is combined. Bring your ingredients to a soft boil by increasing the heat to medium high. When soft boil is reached, turn down to a low simmer and cover. Cook on low simmer for 1.5 hours, stirring every so often to keep ingredients nicely incorporated and from sticking to bottom of pot.
- Remove lid and add your beans, beer. and tabasco sauce. Stir carefully and blend well. Place lid back on and lightly simmer for another 30 minutes, stirring only once halfway so beans don't stick to bottom of pot.
- Turn heat off and remove the lid. Carefully stir ingredients again to blend and let stand about 10-15 minutes to thicken.
- Ladle in large bowls and add topping.
Notes
This is absolutely a Blue Ribbon Chili recipe. And my first time I am sharing this recipe outside of my family:) Do not be intimidated with all the ingredients and steps. The recipe has taken me a few years to make changes and adapt to a Mexico and Texas flavor. It makes a large pot and can be easily store in fridge up to one week to eat as leftovers. Freezes well. This hearty chili is great with a baked potato, hotdog with chili on a bun or when you have a large group of men watching football:)
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