SUPERDUPER CHILI

Superduper Chili

This chile is not too hot and has great flavor. One of the tasters said without beans it's great for chili dogs. It made enough for about 8 hungry people.


3 pounds New York steak, cut into small pieces
1 pound ground chuck (15%)
1 Link Linguisa sausage, small dice
2 medium white onion,small dice
2 Lg cans Kidney beans (I like lots of beans)
1 Lg can Whole tomatoes (Progresso w/Basil)
2 sm cans diced tomatos
8 Cloves garlic, minced
3 Tablespoons Ground Coriander
2 Tablespoons Mexican Oregano
1 1/2 Tablespoon Ground Cumin
1 Tbs Sweet Paprika
1/8 tsp ground cinnamon
2 TBS Kosher Salt
1/4 tsp ground black pepper
1 TBS Brown Sugar
1 TBS Semisweet chocolate
1 Chipotle chile, dried, left whole
1 tsp Ancho Chile, powder (dump at last hr)
1 tsp New Mex chile powder (dump at last hr)
Chile base:

2 ounces dried Ancho chile
1 ounce dried New Mexican chile
1 dried chipotle
4 cups water (approx)
Chile Base:
Remove stems and seeds from chiles (reserve ancho seeds if desired)*. Lightly toast in skillet. Add chiles to blender with water. Mix till well blended. Add water as necessary to keep it going.

Chili:
In a large heavy pot, over med-high heat, Cook beef in batches and reserve on side. Add sausage and cook for one minute over med-high heat. Add onion and cook for a few minutes. Add garlic and cook for 1 min. Add meat back to the pot and add rest of ingredients (minus the beans) Cook over med-low heat and simmer for a few hours.

An hour before serving, add rinsed beans and rest of cumin, oregano. Taste for seasoning (I added the two chile powders here) and simmer for one hour. This makes a pretty thick chili and may need to be thinned out. I used beef broth made from the steak bones and some vegies.

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