Denver Post business reporter Elizabeth Aguilera won second place in the third annual Women’s Bean Project Chili Cook-Off with this rich, complex chili.
Ingredients
1 tablespoon roasted garlic flavored olive oil
3 pounds ground chuck 91 percent lean
1 tablespoon minced garlic
4 tablespoons minced onion
1 Fresno red chile pepper, seeded and diced
1 tomato, diced
1 can fire-roasted diced tomatoes (Muir Glen is great)
2 whole garlic cloves
1 can (about 14 ounces) beef broth
1 can (about 14 ounces) chicken broth
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon flour
1 teaspoon paprika
2 whole serrano peppers
1 teaspoon white pepper
1 teaspoon brown sugar
1/2 teaspoon sea salt
1 1/2 tablespoons pork chorizo
4 teaspoons cumin
4 tablespoons chili powder (ancho and dark chili powder)
1 tablespoon chili flakes (Los Chileros Salsa Santa Fe)
Shake of cinnamon
1/4 cup red wine
Directions
Heat olive oil in a large pan. Brown meat, add minced garlic, 3 tablespoons onion, Fresno Red chile and diced tomato. Add each ingredient one at a time in order listed in 4-5 minute intervals for a total of about 30 minutes.
In blender, puree canned tomatoes with 1 tablespoon onion and whole garlic cloves.
Add to meat mixture: tomato puree, beef and chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, cayenne pepper, flour and paprika. Drop in serranos and bring to a boil; reduce heat and simmer 30 minutes.
Go away and have a glass of wine.
Add 1 tablespoon onion powder, white pepper, brown sugar and salt. Simmer 30 minutes.
In a separate saute pan, fry chorizo until dry or crumbly. Do not add oil. Set aside.
Add 2 teaspoons cumin, 1 teaspoon garlic powder, chili powder and flakes, a pinch of cinnamon and red wine to meat mixture. Boil, reduce to a simmer for 55 minutes. You can add beef broth as needed if it gets too thick.
Remove serrano peppers. Add 2 teaspoons cumin, chorizo and salt to taste. Cook an additional 10-15 minutes.
