Joaquin’s Texas Chili
A blend of dried chili peppers, herbs and spices adds layers of flavor to this hearty chili.
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Joaquin’s Texas Chili
A blend of dried chili peppers, herbs and spices adds layers of flavor to this hearty chili.
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| Servings |
| 10 |
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Ingredients
- 2 1/2lbs lean ground beef<10% fat
- 2 1/2lbs lean ground turkey<10% fat
- 1/2ea medium onionsmall diced, 1/4 inch
- 3ea garlic clovespeeled, minced
- 1/2ea dried New Mexico chilehatch or red chile, stem removed
- 1/2ea dried guajillo chilestem removed
- 1 1/2ea dried arbol chilestem removed
- 1/2ea dried chipotle chilestem removed
- 1/2ea dried jalapenostem removed
- 1/2Tbsp dried cumin seeds
- 1/4Tbsp oregano
- 1 1/2cups canned tomatoes with sauce
- 1 1/2quarts beef stocklow sodium
- 1/2Tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- In a skillet, take all of the dried chiles and cumin seeds and toast them until they become charred slightly and there is an aroma.
- Remove and place into blender and puree with 2 cups of beef stock until smooth and has turned into a paste. Reserve for later use.
- Season and sear the ground beef and turkey in the skillet until golden brown.
- Once meat is brown, add onions and sweat until translucent, about 2 minutes. Add the garlic and sweat.
- Place ground meat onion and garlic into a separate pot.
- In the same skillet, add the vinegar and a cup of beef stock and bring to a simmer and scrape the pan until all leftover browned meat is released from the bottom of the pan. Add to the pot with meat.
- Add the remaining beef stock and canned tomatoes with sauce into the pot and cook for 30 minutes.
- Add the spice paste and oregano and cook for another hour until the flavors have come together.
- Reduce to desired thickness, adjust liquid as needed. Adjust seasoning with granulated garlic, granulated onion, salt and pepper if needed.
- Best served with jalapeno, cheese and sour cream. Canned red kidney beans may be added if desired, adding them within the last 30 minutes of cooking.
Recipe Notes
Recipe courtesy of Aramark Chef Joaquin Alcocer, Jr.
