Memorial Chili |
| Serves 10-20 |
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| 1 oz |
dried mild New Mexico chilies |
| 1 oz |
dried hot New Mexico chilies |
| ¼ oz |
dried Cascabel chilies |
| 4 |
dried habañero chilies |
| 2 Tbsp |
crushed red pepper flakes (Caribe chilies) |
| 2 Tbsp |
ground cumin |
| 2 pounds |
lean beef, cut small |
| 2 pounds |
lean ground beef |
| 1 |
large yellow onion, chopped |
| 4 cloves |
garlic |
| 20 |
fresh serrano chilies, chopped small |
| 1 |
large red bell pepper, chopped coarsely |
| 2 |
large green bell peppers, chopped coarsely |
| 2 Tbsp |
dried oregano |
| 56 oz |
canned ground peeled tomatoes |
| 6 tsp |
salt |
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This is the chili I served at the potluck dinner that followed JoNella's
memorial service; thus the name. All the measurements are approximate - nothing
was actually measured, but this is my best estimate of what actually went into it.
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Grind all the dried chiles, including the Caribe flakes, in a blender. You will
probably have to do it in several portions, as the dried chilies take up a lot of volume
until they are ground up. The stems should be removed, but not the seeds. Mix the cumin
with the ground chilies. CAUTION: Wash hands thoroughly after handling dried
or fresh chilies, particularly the habañero chilies.
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In an 8 quart or larger kettle, brown the ground beef and the cut up beef. Add
the garlic, onions, ground chili mixture, chopped serrano and bell peppers, and
cook until the onions are translucent. Add the remaining ingredients and simmer
for at least an hour, stirring occasionally.
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This was not a particularly mild chili, but it is not blisteringly hot either.
Of course, there is a lot of variation from one individual chili pepper to the
next, so the actual spiciness may vary. It may seem like a lot of trouble to
grind the various dried chilies, but it really isn't and the difference in flavor
is well worth it. The Cascabel chilies may be a bit harder to find, but they
have a subtle smoky character that adds to the flavor.
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