California chunky chili
Recipe by Orangebloods
4 Medium Peeled Tomatoes (add 1 can of Tomatoe Sauce/Paste for a thicker sauce)
1 ½ Cups water
1 large onion, chopped
2 stalks celery, chopped
½ teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, minced
4 tablespoons bacon drippings
2 pounds round streak, trimmed and cut into ¼-inch cubes
1 pound lean pork, cut in into 1/4 –inch cubes
1 tablespoon flour
5 tablespoons chili powder
2 bay leaves
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 cup pitted ripe olives, coarsely chopped
1 cup shredded Monterey Jack cheese
1. Simmer the tomatoes, water, large onion, celery, ½ teaspoon salt and pepper in a medium saucepan for 30 minutes covered and another 30 minutes uncovered. Set aside.
2. In a large Dutch oven(large pot) sauté the medium onion, green pepper and garlic in the bacon drippings for 3-5 minutes over moderate heat. With a slotted spoon remove the vegetables from the pan and set aside.
3. Add meats to the Dutch oven and brown over moderate-high heat for 5-8 minutes. Add more bacon drippings if necessary. Add the flour to the browned meat, stirring well. Simmer for 2 minutes. Drain grease.
4. Return the vegetable mixture to the Dutch oven and add the chili powder, bay leaves, 1 teaspoon salt, brown sugar, oregano and vinegar. Add the tomato sauce. Cover and simmer over low heat for 2 hours.
5. Add the olives and cheese and simmer, covered for an additional 45 minutes, stirring occasionally. Discard bay leaves.
6. Serve in a side dish of finely copped onions, a tossed salad and corn bread.
7. Cook it 24 hours in advance of serving and it’s even better!!!
February 01, 2015 20:55
Author Blaserboy
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