Pancho’s Hot Chipotle Chili
Ingredients:
1 Lb Steak
1 Lb Chicken Breast
1 Lb Pork (roast or chops)
4 Strips Bacon
4 Red Peppers
4 Green Peppers
8 Jalapeno Peppers
1 Can Goya Chipotle Peppers
2 Sticks Celery
2 Carrots
1 Large (or 2 med) Sweet Onion
1 Head Garlic
½ Cup Cornmeal or Masa
3 TBS Honey
½ Square Bakers Chocolate (grated)
¼ Cup Black Coffee reduction
3 TBS Cornmeal
1 TBS AP Flour
1 Tsp Freshly Ground Allspice
1 Tsp Cinnamon
1 Tsp Cayenne Pepper
½ Tsp Ground Ginger
½ Tsp Vanilla Extract
1 cup Marsala Wine
3 tasty marinades of your choosing…. (honestly I cant remember one was a bottled goya marinade the others were made on the fly)
have some olive oil on hand
Step 1: Pepper Sauce
Roast Red/Green & Jalapeno Peppers & Garlic in 350 oven (in summer I would have used the grill)
Saving one each fresh for later
Skin and seed peppers
Puree red and green roasted peppers & Roasted Garlic in blender (add olive oil to lube it up if needed)
Add can of Chipotle Peppers to Puree and Puree some more
Add Jalapenos to taste… this is what gives the afterburn… be careful …
Add a touch of salt and puree til smooth
Step 2: The Meats
Dice ¼- ½ “ Chicken, Pork and Steak and place individually in Ziplock bags add marinade and refrigerated
In a small 1 1/2qt saucepan add bones from the meats and fill with water.. simmer to make stock. Reserve
Combine chicken skin, trimmed pork and beef fat and render in oven. Reserve rendered fat
Step 3: The Veggies
Shred Carrot, Celery and Onion in food processor (or fine dice if your knife skills rock. I’m lazy)
Drain excess water from shredded veggies
Coarse dice reserved red and green pepper
Sweat onions carrots and celery in large heavy skillet with reserved rendered fat. Remove and set aside
Saute Diced Peppers… remove from skillet and set aside
Step 4 : The final stretch
Fry 4 strips of Bacon.. chop and reserve (ok I ate one)
Dust diced meats lightly with Masa or Cornmeal and brown individually in skillet. Set aside
Make a brown roux adding flour to the skillet (add oil if needed)
Deglaze skillet with Marsala wine
Add 1 Cup stick and cook sauce ‘til thick
Place all ingredients & Spices in a large Dutch oven and simmer in 260 oven for several hours
[FONT="]Serve with cornbread[/FONT]