Mean Chef Chili Recipe

Name: Mean Chef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Chile Sauce; 4 ounces whole dried new mexican red chilies (preferably Chimayo); 2 ounces whole dried ancho chiles; 2 ounces whole pasilla chiles; 2 cans chipotle chiles in adobo; 1 teaspoon adobo sauce; 2 quarts water; 1 lb roma tomato, blackened; 1 large white onion, chopped; 1 tablespoon olive oil; 5 cloves garlic, roasted,peeled,chopped; 1 teaspoon cumin; 1 1/2 teaspoons Mexican oregano; 1 teaspoon salt; 2 tablespoons lard; 1 cup chicken stock (or more as needed); Chili; 1 quart red chili sauce; 1 quart samuel smith's nut brown ale; 1 quart beef stock; 1 quart tomato sauce; 1 can las palmas medium enchilada sauce; lard; 12 lbs beef chuck, 1 1/2 inch cubes; 3 white onions, diced; 1/2 cup masa corn flour; 10 poblano chiles, roasted,peeled,seeded; 10 red bell peppers, roasted,peeled seeded; 4 tablespoons cumin; 4 tablespoons Mexican oregano

Servings: persons

Red Chile Sauce
4 ounces whole dried new mexican red chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chiles
2 cans chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomato, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)
Chili
1 quart red chili sauce
1 quart samuel smith's nut brown ale
1 quart beef stock
1 quart tomato sauce
1 can las palmas medium enchilada sauce
lard
12 lbs beef chuck, 1 1/2 inch cubes
3 white onions, diced
1/2 cup masa corn flour
10 poblano chiles, roasted,peeled,seeded
10 red bell peppers, roasted,peeled seeded
4 tablespoons cumin
4 tablespoons Mexican oregano
2 tablespoons instant minced garlic (or 1 T garlic powder)
2 tablespoons black pepper
2 packages aidells habanero turkey sausage, sliced (optional)

1
Red Chile Sauce---------.
2
Stem and seed chiles, roast at 250 for 3- 4 minutes.
3
Add to the water in a covered pan and simmer for 20 minutes.
4
Cool.
5
Blacken tomatoes under broiler.
6
Saute onion in oil over low heat until browned.
7
Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
8
Add stock and puree to a fine paste.
9
Add lard to a skillet and heat to almost smoking.
10
Fry sauce at a sizzle for 5 minutes.
11
Do not allow to get too thick.
12
Add more stock if necessary.
13
Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
14
For CHILI--------.
15
Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
16
Brown meat in lard in cast iron skillet.
17
Saute onion in same pan to brown.
18
Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
19
Add to stock pot including accumulated juices.
20
Add peppers to stock pot.
21
Add spices to stock pot.
22
Simmer slowly until meat is tender.
23
Correct seasoning.
24
Add sausage.

4046

kcal

Calories

249

Fat

Carbs

413

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 33 ingredients. The key ingredients include: Red Chile Sauce, 4 ounces whole dried new mexican red chilies (preferably Chimayo), 2 ounces whole dried ancho chiles, 2 ounces whole pasilla chiles, and more.

Yes, Mean Chef 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.

That's it — enjoy your meal!

Mean Chef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions