New Mexico Chili

Great recipe for: New Mexico Chili - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

New Mexico Chili

New Mexico Chili

Ingredients

  • 2 thick strips of bacon - 1/4 inch dice
  • 1 1/2 lbs tri-tip roast (trimmed of fat) - 1/4 inch dice
  • 1 1/2 lbs pork
  • 1 can store bought beef broth stock/broth and bouillon cubes
  • 1 can store bought chicken broth stock/broth and bouillon cubes
  • 2 8 oz can diced tomato
  • 1 8 oz can water
  • 1st Spices

  • 1 Tbsp American paprika
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp beef granules
  • 1 tsp chicken granules
  • 1 package Sazon Con Culantro Y Achioto (Goya)
  • ½ tbsp light chili powder
  • ½ tbsp dark chili powder
  • ½ tbsp New Mexico ground chili pepper
  • 2nd Spices

  • 3 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tbsp dark ground chili pepper
  • ½ tbsp light ground chili powder
  • 1 1/2 tbsp New Mexico ground chili pepper
  • 1/2 8 oz can water (as needed to simmer)
  • 3rd Spices

  • 2 tbsp New Mexico ground chili pepper
  • 1 tsp ground cumin
  • ¼ tsp garlic powder
  • 2 Tbsp Tabasco® Chipotle sauce (as needed for heat)
  • 1/4 8 oz can water (as needed for thickness)

Directions

  1. In cooking pot, add bacon and brown - 5 minutes

  2. Add onions to pot, cook until golden brown - 5 minutes

  3. Remove onion/bacon and set aside.

  4. Add pork to pot, cook until golden brown - 10 minutes

  5. Remove pork and set aside.

  6. Add beef to pot, cook until golden brown - 10 minutes

  7. Add 1st spices, pork and onion/bacon to pot, mix. Cook for 5 minutes

  8. Add diced tomatoes and water

  9. Simmer for 1 1/2 to 2 hours -- Cook longer if meat is not tender.

  10. --

  11. 30 minutes before turn in, add 2nd spices. Add water as needed

  12. --

  13. 15 minutes before serving, add 3rd spices. Add water as needed

  14. --

  15. Add Chipotle sauce to taste for heat

  16. Garnish with cheese


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