House Chili

Chefs: Wyatt Brege, Viktor Sanchez

Ingredients:

  • 2 each Red Bell Pepper (small dice)
  • 2 each Green Bell Pepper (small dice)
  • 2 each Large Yellow Onion (diced)
  • 2 pounds Tomatoes (4x5 or cherry)
  • 1/2 Cup Garlic, chopped
  • 3 pounds Ground Beef (81/19 grind)
  • 1/2 Cup Ground Cumin
  • 1 Cup Chili Powder
  • 1 each #10 can Black Beans, rinsed
  • 5 pounds Pinto Beans, dried
  • 2 ounce Onion Powder
  • 1/4 Cup Paprika
  • 6 each Bay Leaves
  • 1/2 Cup Oregano, dry

Directions:

Hydrate the pinto beans by cooking them in water for at least one hour.

In the rondeau, saute and lightly season with salt bell peppers and onions until soft. Add the tomatoes and garlic and bring to a simmer. Add the ground beef and cook through, breaking up any large clumps along the way.

Add the cooked pinto beans, their juices, and rinsed black beans to the bolognese. Season with spices and reduce for 5-10 minutes, until all ingredients achieve an even viscosity.

Season with salt and fine black pepper.

Notes:

Chili is a great soup for using up ingredients left over from tacos like ground beef, diced tomatoes and onions, over-ripened tomatoes, black beans nearing volatility and other cuts of neutrally cooked beef.