4 1/2 lbs. round steak, cut into 1/4" to 1/2" cubes
2 medium onions, chopped
3 large cloves garlic, chopped fine
1 tablespoon canola oil
28 oz. canned, spicy Chipolte Peppers
28 oz. can organic chunky cut tomatoes
32 oz. water
2/3rds cup dark, rich, Chili Powder (Bread & Circus house blend)
2 heaping teaspoons cumin
2 teaspoons Cayenne Pepper
Fresh crushed Black Pepper to taste
Juice of 2 Key limes, from bottle
1 teaspoon salt
2 dashes Mexican Oregano
2 whole Jalapeno Peppers from can, seeded and sliced
1 large Poblano Pepper
1 large Anaheim Pepper
300 gr. 56% Belgian Black Chocolate
3 pinches coffee grounds
2 1/2 tablespoons freshly toasted sesame seeds
1 tablespoon corn flour
Roast the Poblano Pepper and Anaheim Pepper. Remove the skins and seeds. Coarsely chop. Set them aside for now.
Brown the onions and garlic in the oil in a large skillet. Add the steak and brown it. While the steak is browning, toast the sesame seeds. Add the roasted peppers, sesame seeds, and all the other ingredients except for the flour and beans and then bring to a boil. Turn the heat down and simmer uncovered for about 1/2 hour, stirring occasionally. Then cover and simmer for another hour, stirring occasionally.
Let the chili cool, then refrigerate it for 24 hours. Freeze it for a week or two. Thaw
before reheating. Before serving, mix the flour with a little warm water and add to
thicken the chili. For variety, add beans to taste, just before reheating. Any or all of
pinto, black, and kidney are good.
Wat and prep-cooks Jill and Nancy made this Saturday, July 26th, late in the afternoon.
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