Chili Cook-off!! :)

[dreamcastrocks]

Linder made this a couple few months ago. A delicious then as it was 17 years ago lol.

 

[Linderbee]

I have no memory of this!! But epic bump!!!!

Well, since you can't be bothered, lol

Lanie's - World's Greatest Chili (The Rick Bayless Book Recipe)

INGREDIENTS​

• 4 large (about 2 ounces) ancho chiles, stemmed, seeded and torn into large pieces OR 3 tablepoons pure ground ancho, New Mexico or California chile
• 2 tablespoons bacon drippings,vegetable oil or olive oil
• 1 1/2 pounds ground beef, ground pork or a mix of the two
• 1 medium onion, cut into 1/4-inch pieces
• 3 garlic cloves, peeled and halved
• 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
• 1 teaspoon ground cumin
• Salt
• 2 tablespoons masa harina (the flour used to make corn tortillas) or corn meal
• 1 15-ounce can pinto beans
• About 1 cup grated cheddar or Monterey Jack cheese, for serving
• 3 green onions, cut crosswise into 1/4-inch pieces, for serving

INSTRUCTIONS​

Heat large deep skillet or a large heavy pot (like a 6- to 9-quart Dutch oven) over medium. When hot, toast chiles one by one: open flat and press down with spatula until chile releases aroma and toasts lightly - 10 to 15 seconds. Flip and toast other side same amount of time. Transfer to a small bowl. When all are done, cover with hot tap water and lay a plate on top to keep the chiles submerged.

Raise heat under pan to medium-high. Add bacon drippings or oil, then add the meat and onion. Break up meat with spoon or spatula as it cooks and browns—total cooking time about 10 minutes. Remove from the heat. If there is lots of rendered fat, tip it off and discard.

Drain chiles, discarding water. Place in food processor fitted with steel blade. Add garlic, tomatoes with their juices and cumin. Secure lid and process until smooth. Set medium-mesh strainer over meat pot. Pour in chile mixture and press through.

Return pan to medium-high heat. Stir 5 minutes to cook chile mixture. Stir in 2 cups water and 1 1/2 teaspoons salt. Reduce heat to medium-low. Simmer 45 minutes.

Sprinkle corn meal or masa harina over chili and stir. Stir in drained beans if using. Simmer 5 minutes. Taste and season with more salt if you think necessary. Ladle chili into bowls. Scoop cheese and green onion into small serving bowls. Pass separately for guests to add as much as they want.