Chili (aka Chile)

Chili ( with changes for Mexican spice availability)

List of ingredients:

· 1 ½ pounds ground beef
· 1 ½ pounds ground pork

· 3 T. olive oil
· 6 cloves garlic, chopped
· 6 poblano peppers, seeded, stemmed,
and sliced lengthwise(and then halved)
· 3 medium onions, coarsely chopped

· 1 pkg paprika (La Surtidora – 80 Grams) **
· 1/3 pkg chili powder with lemon (La Surtidora –use 1/3 of 80 grams) **
· 3 Tablespoons ground Cumin (or to taste)
· 1 T oregano
· ½ T salt (or to taste)

· 2 Kilo diced tomatoes (U.S. - 4 or 5- 16 oz cans )
· 2 cans beans (16-20 oz cans) including liquid ( I use black and/or kidney)

· 1 glass red wine – I recommend Malbec or Granacha

Instructions:

Brown ground meats over high heat (in batches if needed). Remove from pot and set aside.

Lightly brown garlic in oil (in the same pan) and then add peppers and onion. Saute until starting to soften.

Combine seasonings (next 6 ingredients) and add to pepper/onion mixture and sauté another minute or two. Put meat back in the pot.

Add tomatoes and simmer for about 20-30 minutes. This chili is NOT cooked long. The pepper slices should still be very visible.

Add the canned beans, liquid and all, and reheat.

Drink a glass of red wine - you have earned it - and taste the chili to correct seasoning if necessary. If correction is needed, add cumin for acid, chili for spice, or salt for sharpness.
Enjoy!

** In the US, use a total of 6-8 tablespoons of chili powders, combining hot and sweet to taste, but mostly sweet.