Aunt Dutchs Chili Recipes

DUTCH OVEN CHILI COLORADO

Steps:

• Soak the ancho chiles in boiling hot water to cover for 1 hour.
• While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
• Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
• Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
• Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
• Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

AUNT DUTCH'S CHILI

Steps:

• 1. Heat oil over medium-low heat in large pot. Add the onions, garlic, and bell peppers and sauté until the onion is softened, about 5 minutes.
• 2. Stir in the tomatoes, paste, and seasonings. Bring to boil and reduce heat and simmer for 30 minutes.
• 3. Mix the flour with the water and add to above mixture. Stir in the beans and meat and simmer for 30 more minutes.