Big Daddy's Texas Red Chili

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (28 ounce) can low-sodium crushed tomatoes (lo-salt)
• 2 (15 ounce) cans beef broth
• 1 lb ground lamb
• 2 lbs beef round steak
• 4 medium dried ancho chiles
• 3 tablespoons chili powder (pendery's top hat chili powder blend preferred)
• 1 tablespoon ground cumin
• 2 tablespoons cider vinegar
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 tablespoon mexican oregano
• 3 dried hot chili peppers, of your choice crushed (optional, depending on desired heat)
• 6 garlic cloves, minced
• 2 cups cooked pinto beans (optional)
• 2 medium bay leaves
• 2 medium onions, chopped
• 2 (7 ounce) cans anaheim chilies, chopped
• 1/4 cup pickled jalapeno pepper, chopped
• ground black peppercorns
• 1/4 cup olive oil

Recipe

• 1 beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. anaheim chiles are frequently called green chiles in the market.
• 2 remove the seeds and stem from the ancho chiles. put the chiles into a small saucepan and cover with water. bring to a boil, reduce heat and simmer for 15 minutes. when done remove from heat, cover and set aside.
• 3 while the chiles are simmering brown the ground lamb, drain and set aside. heat the olive oil over medium-high heat. add the beef round and ground black pepper to taste, to the pot. break up any lumps and cook, stirring occasionally until the meat is evenly browned.
• 4 stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. add beef broth to barely cover. bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
• 5 while the beef and onions are simmering place the ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. stir the pureed anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
• 6 for best results allow chili to cool completely and then reheat.