Rob’s Texas Red Chili Recipe

Ingredients

• 1 pound(s) ground beef
• 2 pound(s) ground pork
• 5 slice(s) maple bacon
• 1 large onion diced
• 3 serrano peppers diced
• 2 poblano peppers diced
• 2 tomatoes diced
• 5 clove(s) garlic pressed
• 2 cup(s) "El Pato" Tomato Sause
• 3 tablespoon(s) chili power
• 1 tablespoon(s) paprika
• 1 tablespoon(s) cumin
• 1 tablespoon(s) brown sugar
• 2 teaspoon(s) oregano
• 2 teaspoon(s) salt
• 1 tablespoon(s) ground black pepper
• 1/2 teaspoon(s) cayenne pepper
• 1/2 teaspoon(s) ground white pepper
• 1 bottle(s) Samuel Adams Boston Lager 12 oz
• 1/2 tablespoon(s) liquid smoke
• 1/2 cup(s) heavy cream
• Garnish
• sour cream
• onion diced
• tomatoes diced
• cheddar cheese shredded

Preparation

1. In a 4 quart Dutch oven or pot, at high to medium high heat cook the Bacon until crispy. Remove Bacon to reserve for later use. Added Diced Onion, Serrano Peppers, Poblano Peppers and crushed Garlic cook in the left over bacon fat until Onions are translucent. Remove the pepper / onion mixture to incorporate later. Now add the Ground Beef and Pork into the dutch oven, stir and cook until brown. Now add the Chili Power and Paprika stir until well incorporated. Add Beer and pepper / onion mixture back into the pot reduce heat to medium to medium high and while stirring occasionally allow cooking for about 10 minutes. Now add Tomato Sauce stirring until well incorporated then add Cumin, Oregano, Salt, Black Pepper, Cayenne Pepper, White Pepper, Brown Sugar, Liquid Smoke, Diced Tomatoes and now diced up the reserved Bacon and add it to the pot. Stir and incorporated the ingredients thus far and then reduce heat to medium and allow cooking for 1 hour while stirring occasionally. Now add the Heavy Cream, this is to emulsify the grease from the meats back into the chili and also to mellow the flavors. Reduce heat to low or slimmer and cook for additional hour. Serve with garnishes.