Border Graphic

Red Lion Spicy Foods Logo Mexicali Chili

 

3 cloves garlic, skin on
2 lbs. plum tomatoes, cored
1 6" fresh corn tortilla, broken into small pieces
3 slices bacon, diced
2 lbs. 80/20 ground beef
1 lb. ground pork
1 green bell pepper, diced
1 red bell pepper, diced
1 large sweet onion, diced
2 jalapeno chiles, diced
1 4 oz. can whole roasted, peeled green chiles, diced
1 15 oz. can beef broth
1 Ancho chile, stem and seeds removed
8 tbsp. Red Lion Spicy Foods Company Competition Blend Chili Powder
2 15 oz. cans pinto beans, drained and rinsed
Kosher salt

 

Heat a large heavy skillet over medium-high heat. Add the garlic cloves and roast
until soft, about 10 minutes,turning often. Remove garlic, set aside and allow to cool. Remove skin.
Heat broiler. Place tomatoes on a foil-lined baking sheet. Broil tomatoes for 2 minutes
or until skin begins to char. Turn and broil another 2 minutes.
Transfer tomatoes and garlic to a food processor or blender. Add tortilla pieces and process until smooth.
Heat the skillet to medium-high and add the bacon. Cook until crisp, remove and drain on paper towels.
Add the ground beef and cook until browned. Remove and drain.
Add the ground pork and cook until browned. Remove and drain, leaving drippings in the skillet.
Add the onions and peppers, cook 5 minutes or until onions are softened.
Add the beef, pork and bacon, cook for 5 minutes.
Add beef broth, tomato and garlic mixture, green chiles and chili powder.
Bring to a boil, reduce heat and simmer for 2 hours.
Add pinto beans and Kosher salt to taste
Simmer for 30 minutes and serve.

 

Border Graphic