5 Chili Chili

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Makes 1 ½ Gallons

Ingredients:
2 ounces vegetable oil
5 LB Ground Beef
1 medium onion chopped
6 cloves of garlic chopped
1 Poblano Chili seeded and diced ¼ inch
4 jalapenos seeded and diced ¼ inch
1 small can tomato paste
½ cup New Mexico chili powder

2 Ancho chilies toasted in a dry pan until fragrant, stemmed, seeded and simmered in 1 cup of water them pureed in a blender.

4 cans diced tomato with juice
1 large can diced green chili
1 qt. water
4 cans Pinto beans drained
2 cans black beans drained
6 corn tortillas toasted in a hot pan and ground into a powder in a blender
2 bunches Scallions chopped
1 bunch cilantro chopped
Shredded Cheddar to top.

Directions:
In a large heavy bottom pot, heat the oil and brown the beef.
Add the next 4 items and cook until tender.
Add the tomato paste and chili powder and cook stirring frequently until the paste begins to brown slightly on the bottom of the pan.
Add the Ancho chili puree, the tomatoes, diced green chilies and the water.
Let simmer for 30 minutes to allow flavors to develop.
Stir in beans.
Stir in ground tortillas, simmer 5 minutes.
Stir in chopped scallions and cilantro.
Simmer 5 minutes.
Ready serve with a sprinkling of cheddar!

Pairs Well With:

Cabernet Sauvignon	Riesling

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