Ranch Chili
Set aside a day to make this chili.
2 cans beef stock, plus more if needed
6-8 dried New Mexico chilis (about 5 inches long, 1.5 - 2 oz total)
12 slices (12 oz total) bacon, chopped
4 lbs boneless beef chuck, cut into 1.5 inch cubes
Salt
2 large onions, chopped
1/4 cup minced garlic
1 1/2 tsp cumin
1 1/2 tsp Mexican oregano
2 cups Michelob
4 fresh poblano pepper (10 oz total)
Heat one can of the beef stock till simmering. Stem, seed and tear New Mexico chilis into pieces. Add to beef stock, allow to steep for 10 minutes, then blend in blender till smooth.
Fry bacon till crisp, then remove from pan and place on paper towels to drain. Remove all but 2 T of bacon grease from the fry pan. Sprinkle salt lightly on the beef cubes. Working in small batches, brown the beef cubes on all sides, then removing the browned beef to a bowl. When the last batch of the beef is done and removed, from the pan, add the onions and garlic, and saute 5-6 minutes until the onions are transparent. Add the spices, pureed chilis with stock, bacon, beer, remaining can of stock, and beef. Simmer until beef falls apart, about 2 hours. Roast the poblanos, then peel, seed and cut into strips. Add to the chili during the final 30 minutes of cooking. Serve with cut onions, cheddar cheese, and cilantro as garnishes.
2 cans beef stock, plus more if needed
6-8 dried New Mexico chilis (about 5 inches long, 1.5 - 2 oz total)
12 slices (12 oz total) bacon, chopped
4 lbs boneless beef chuck, cut into 1.5 inch cubes
Salt
2 large onions, chopped
1/4 cup minced garlic
1 1/2 tsp cumin
1 1/2 tsp Mexican oregano
2 cups Michelob
4 fresh poblano pepper (10 oz total)
Heat one can of the beef stock till simmering. Stem, seed and tear New Mexico chilis into pieces. Add to beef stock, allow to steep for 10 minutes, then blend in blender till smooth.
Fry bacon till crisp, then remove from pan and place on paper towels to drain. Remove all but 2 T of bacon grease from the fry pan. Sprinkle salt lightly on the beef cubes. Working in small batches, brown the beef cubes on all sides, then removing the browned beef to a bowl. When the last batch of the beef is done and removed, from the pan, add the onions and garlic, and saute 5-6 minutes until the onions are transparent. Add the spices, pureed chilis with stock, bacon, beer, remaining can of stock, and beef. Simmer until beef falls apart, about 2 hours. Roast the poblanos, then peel, seed and cut into strips. Add to the chili during the final 30 minutes of cooking. Serve with cut onions, cheddar cheese, and cilantro as garnishes.
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