|Prep Time||30 minutes|
|Cook Time||2 1/2 Hours|
- 2 tbsp vegetable oil
- 2 1/2 lbs 85% - 93% lean ground beef
- 2 tsp salt
- 3/4 tsp baking soda
- 1 large yellow onion diced or minced (your preference)
- 3 cloves garlic peeled and minced
- 1 medium sized red bell pepper diced or minced (your preference)
- 1 whole Mariposa Farms Dried Ancho Peppers leave whole
- 2 whole Mariposa Farms Dried Chipolte Peppers leave whole
- 1 tbsp ground cumin
- 1 tbsp Mariposa Farms Fresh Oregano rinsed and chopped leaves
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/4-1/3 tsp cinnamon
- 1/2 tsp sugar
- 2 tbsp yellow cornmeal
- 3 cups beef broth
- 1 28-32 oz can fire roasted crushed tomatoes home canned crushed tomatoes if possible
- 1/4 cup tomato paste
- 2-3 tbsp molasses
- 1 tbsp fresh lime juice
- 1 pkg Mariposa Farms Fresh Cilantro rinsed and chopped for topping when serving
- 2 medium sized scallions chopped for topping when serving
- 1 16 oz sour cream or greek yogurt for topping when serving
- 1 pkg sharp or mild cheddar cheese grated for topping when serving
- 1 large lime sliced and made into wedges for topping when serving
- 1 or 2 avocados peeled and chopped for topping when serving
- Using a large bowl, combine the ground beef, baking soda, salt, and a tbsp of water. Mix thoroughly with your hands, set aside for 20-25 minutes.
- Chop, dice or mince the onion, bell pepper, garlic, and oregano. Using a large pan with a thick bottom, heat 2 tbsp oil over medium heat. Add the onions, red peppers, and garlic; cook 3-5 minutes or until soft, stir frequently.
- Increase the temperature to high and add the beef. Chop the beef into bite size chunks while stirring with a wooden spoon. Cook until beef is browned, usually about 10 minutes or so. DO NOT DRAIN LIQUID FROM PAN.
- Add the cumin, smoked paprika, oregano, cinnamon, and sugar; cook stirring often for 1-2 minutes. Stir in the yellow cornmeal, broth, crushed tomatoes, tomato paste, and molasses, bring to a boil. Add the ancho pepper and the chipolte peppers, leaving them whole. Reduce heat to low and simmer covered for about 2 hours.
- Remove the ancho and chipolte peppers. Skim the excess fat off the surface of the chili. Stir in the lime juice, taste and adjust seasoning according to your taste.
- If you prefer a thinner chili, add water, stock or broth. To thicken the chili, continue simmering, uncovered, until desired consistency is achieved.
- Ladle into bowls and top with your choice of sour cream, cilantro, avocado, scallions, grated cheese, and a lime wedge. A great side for this chili is cornbread muffins.
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