Shoot Out Chili

2019-06-01
  • Yield : 8 to 10 servings
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Ingredients

  • 1/3 cup bacon fat
  • 6 cloves garlic, chopped
  • 3 onions, chopped
  • 3 poblano peppers, chopped
  • 2 Anaheim peppers, chopped
  • 1 red bell pepper, chopped
  • One 32-ounce can red kidney beans
  • One 14-ounce can black beans
  • One 14-ounce white beans
  • One 14-ounce can chopped tomatoes
  • One 12-ounce can tomato sauce
  • 6 tomatillos, roasted and pureed
  • 3 chipotles in adobo, chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 2 to 3 cups chicken or beef stock
  • 1/3 cup chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • Andouille Tomatillo Topping, for garnish, recipe follows
  • 6 tomatillos, chopped
  • 1 andouille sausage, browned and finely chopped
  • 1/2 jalapeno, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 limes, juice and zest
  • Kosher salt and freshly ground black pepper

Method

Step 1

In a large Dutch oven or stockpot over medium-high heat, add the bacon fat, garlic, onions and peppers, and cook until tender, about 10 minutes. Add the beans, tomatoes, tomato sauce, pureed tomatillos, chipotles, chili powder and cumin. Cook as long as possible, at least 30 minutes. Add stock or tomato sauce if the chili becomes too thick. 

Step 2

Add the cilantro and season with salt and pepper. Garnish with Andouille Tomatillo Topping and serve.

Step 3

In a mixing bowl, toss the tomatillos, andouille, jalapeno, cilantro, lime juice and zest. Add salt and pepper to taste.

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