Chili Rojo

This is definately chili from scratch. We are going to roast the
chilis, grind the meat, and make savory stock to add layers of
flavor to this chili.
Chili Veggies
6 lbs. Boneless Pork Roast
3 lbs. Diezmillo Picado (coarse ground beef)
2 lbs. Beef bones (for boiling)
1 Dried Serrano Chili
1 bunch Celery
3 medium White Onions
2 red Bell Peppers
6 whole Jalapenos
8 Roma Tomatoes
6 Pasillla Chiles
2 Cans Tomatoe Paste
2 TBSP Chili Powder
4 Bulbs Fresh Garlic Cloves
1 TBSP Cumin
1 TBSP ground Corriander
1 TSP ground Thyme
1 TSP ground Black Pepper
1 TBSP coarse Sea Salt

Salt & pepper beef bones, roast for 1 hour at 400 degrees

Bring to a boil:
4 cups water
1 bunch celery (cut into approx. 3″ pieces)
1 white onion (coarsley chopped)
1 whole dried chili
2 whole bulbs of garlic

Meanwhile, roast chilis, tomatoes and red bell peppers. Remove
from BBQ when well roasted, place chilis & peppers in a paper bag
(this further steams them, making the skins fall off), set aside for
10-15 minutes. Puree all 3 well in a blender (small batches if you
have to) and add to a large enough oven safe roaster with a lid.

Blending the Chilis

After approx. 1 hour put roasted beef bones into boiling stock and
continue boiling.

In large skillet, brown Diezmillo Picado (coarse ground beef) then add
to roasting pan.

Meanwhile grind the pork to a coarse grind. Then brown the pork in
the same skillet.  Add to roasting pan.

Combine all ingredients in an oven safe roasting pan and bake at
350 Degrees for 1 1/2 Hours.
Our Chili Team – Jim, Mike & Dano.

Our Final Presentation-

We served the chili in red ramakins and garnished with sharp
chedder cheese, green onions and sour cream. The plated was
decorated with blue tortilla chips and green and red jalapeno peppers.



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