JUDY'S EAST OF THE BORDER CHILI
1-1/2 lbs. coarsely ground lean beef
3 oz. sausage, crumbled (optional, but GOOD!)
1 (16 oz) can tomatoes, chopped, with juice or use fresh tomatoes
1 (8 oz) can tomato sauce
1 can beef bullion or one cup beef stock
1 (12 oz) can beer
2 cloves garlic, minced
2 med. onions, chopped
2 jalapeno peppers, chopped (if you like it hot) or cayenne pepper to taste
3 or more Ancho chiles, or 3 Tbsp chili powder or ground chiles
2 tsp oregano
1 Tbsp whole cumin seed, toasted in skillet about 2 min., stirring often
1 Tbsp salt
Boil Anchos for 5 minutes and
let cool in water. Put 1/3 c. cooking water, and stemmed, seeded and chopped
Anchos in blender and puree. Reserve.
Saute beef, sausage, onion and garlic until meat is gray. Drain well.
Place in crockpot. Add Anchos or chili powder and rest of ingredients
and cook on low for 5 hrs. At this point I add 3-4 cups cooked pinto beans,
or 2 (15 oz) cans, drained. (I use Bush's Hot Chili Beans and do not drain
them.) Cook another 60 minutes. Add a little masa harina and water paste
if chili is too thin.
Serve with grated Jack cheese on top, jalapeno cornbread, salsa and chips,
and a salad.
JALAPENO CORNBREAD
1-1/4 cups cornmeal mix
1/4 cup self-rising flour
1/2 tsp soda
1 cup buttermilk
2 eggs, beaten
1/4 cup oil
1 (8 oz) can creamed yellow corn
2 jalapeno peppers, minced
1/4 cup chopped onion
1-1/2 cups (6 oz) shredded Cheddar cheese
Preheat oven to 400 degrees. Put 1 - 2 Tbsp. oil in black skillet, if available. Or 9" square pan, or 7 x 11" pan. Put skillet in oven to heat for a few minutes. Combine dry ingredients. Mix wet ingredients. Combine all and mix just till moistened. Pour in hot skillet or pan. Bake for about 30 minutes, or until golden brown. Serve hot.
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