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Wackamblem chili

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Categories: Beef, Chili, Herbs & Spices
Yield: 1
Rating: no rating.
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Ingredients:
1/2 cupGebhardts chili powder
2 28 oz cans tomatoes
1 6 oz can tomatoe paste
1/2 Bulb garlic, minced
3 lbsGround beef
3/4 lbsChorizo
2 lbsVenison
1/2 lbsBeef suet
5 Cubes beef bouillon
3 medOnions, chopped
2 Dried ancho chilis, crushed
4 Dried chili peppers, crushed
4 Poblano chilis, chopped in
-chunks
4 Serrano chilis, chopped
4 Jalapenos, minced, seeds
-removed
4 Dried cayenne peppers, whole
3 Pequin peppers
2 tbspCoriander seeds, ground
3/4 tspMexican oregano
1 tbspCumin
2 Dark, earthy beers or ale
1 Shot tequila
1/3 cupDried epazote wrapped in
-cloth
1 lbsBlack beans
1 canRefried beans
1/4 cupCornmeal
Procedures:
1Night before, pick through beans and over with water.
2Soak overnight.
3Add epazote bag and cook 2 hours.
4Check water while cooking.
5Grind venison with beef suet.
6Brown all meats and drain off fat.
7Move to large stew pot.
8Add onions and garlic.
9Cook 5 more minutes.
10Add spices, beer, tequila, 1 quart (or more) of water, and bouillon.
11Drain beans, reserving liquid.
12Add beans to pot.
13Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used).
14Add all peppers, tomatoes, and tomatoe paste.
15Cook another 30 minutes.
16Add can of refried beans and cornmeal.
17Cook 30 more minutes.
18Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream ?# each monterrey jack & longhorn combine all ingredients
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