Judge Smails Legendary Chili

IGetBuckets

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"In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns.

Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency.

Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chili’s – 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

Tipsy adds Sour Cream & Fritos too."
 
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IGetBuckets

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Editor's note - "Tipsy" mentioned at the very end of the recipe is the proprietor and owner of McLure's BBQ in New Orleans, formerly the chef at Dante's. I highly recommend a visit to his establishment.
 

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