Arrington’S Irish Chili Recipe

Name: Arrington’S Irish Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4 tablespoons oil or 4 tablespoons shortening; 6 lbs extra-lean beef chuck, cut into 1/4 inch cubes; 2 lbs extra lean pork loin, cut into 1/4 inch cubes; 3 large onions, finely chopped; 4 celery ribs, finely chopped; 10 garlic cloves, finely chopped; 1 (6 ounce) can tomato sauce; 3 cups rich brown stock (homemade); 6 -12 ounces high quality Bourbon; 1 (12 ounce) bottle dark beer; 3 tablespoons cumin; 1 tablespoon dried oregano; 1 teaspoon freshly grated nutmeg; 1 tablespoon sugar; 1 tablespoon unsweetened cocoa; 3 tablespoons new mexico chile powder, heaped; 3 tablespoons pasilla chili powder, heaped; 3 tablespoons crushed quebrado chili peppers, heaped; 1 teaspoon mace; salt & freshly ground black pepper, to taste; chopped fresh cilantro, for garnish (fresh coriander)

Servings: persons

4 4 tablespoons oil or 4 tablespoons shortening
6 lbs extra-lean beef chuck, cut into 1/4 inch cubes
2 lbs extra lean pork loin, cut into 1/4 inch cubes
3 large onions, finely chopped
4 celery ribs, finely chopped
10 garlic cloves, finely chopped
1 (6 ounce) can tomato sauce
3 cups rich brown stock (homemade)
6 -12 ounces high quality Bourbon
1 (12 ounce) bottle dark beer
3 tablespoons cumin
1 tablespoon dried oregano
1 teaspoon freshly grated nutmeg
1 tablespoon sugar
1 tablespoon unsweetened cocoa
3 tablespoons new mexico chile powder, heaped
3 tablespoons pasilla chili powder, heaped
3 tablespoons crushed quebrado chili peppers, heaped
1 teaspoon mace
salt & freshly ground black pepper, to taste
chopped fresh cilantro, for garnish (fresh coriander)

1
In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
2
Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
3
Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
4
*Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
5
George and Piret Munger Cookbook.

3646

kcal

Calories

251

Fat

109

Carbs

260

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 4 tablespoons oil or 4 tablespoons shortening, 6 lbs extra-lean beef chuck, cut into 1/4 inch cubes, 2 lbs extra lean pork loin, cut into 1/4 inch cubes, 3 large onions, finely chopped, and more.

Yes, Arrington’S Irish Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arrington’S Irish Chili

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