Rio Grande Chile

Recipe Ingredients

1 lb	454g / 16oz	Pintos-directions on pkg.
2		Beer--12 oz.
8 lbs	3632g / 128oz	Bone-in beef chuck
2 tablespoons	30ml	Salad oil - (approx. Amt.)
4 tablespoons	60ml	Onions - chopped (large)
1		Garlic - chopped
1 1/2 tablespoons	22ml	Chili powder
1 1/2 tablespoons	22ml	Paprika
4 teaspoons	20ml	Ground cumin
1 tablespoon	15ml	Oregano leaves
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Coriander - ground
1/2 teaspoon	2.5ml	Red pepper - (cayenne)
1/4 teaspoon	1.3ml	Allspice
1		Chicken broth
1		Tomato sauce - (8 oz.)
2 tablespoons	30ml	Bourbon whiskey - (opt)
		Salt to taste

Recipe Instructions

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beer in a 4 to 5 qt. pan. Bring to a boil over high heat; then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside.

Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes.

Heat oil in an 8 to 10 qt. pot over med heat. Add meat, about. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside.

Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (about. 2 hrs.). Ladle chili into individual bowls; top with beans and condiments.

Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream.

Source:
Rick Rodgers

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