Two Ghouls XXXX Haunted Hash Level Three - Giangi's Kitchen

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Two Ghouls XXXX Haunted Hash Level Three

Published on November 1, 2012 | Beef, Veal and Lamb

See… I told you I will have another great chili recipe from our Chili Cook Off!!!

The following recipe is from my friend Slade. I just have one word for all of you “Great”. We all love it, the flavors blended well together. The spices busted nicely in your mouth after you had enjoyed all the other flavors first. The meat was tender and perfectly blended with the onions, garlic and tomatoes.
A great must try recipe!!

Here is Two Ghouls XXXX Haunted Hash Level Three by Slade.

Enjoy!!!

 


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Two Ghouls

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Haunted Hash Level Three

Slade Carlton

This is a classic Tex-Mex style chili guaranteed to reach out and grab you by the taste buds. The key to this recipe is in using fresh ingredients. Always choose the very best raw ingredients and take the time to prepare them yourself. I used fresh vegetables and spices from Rancho Market and had Hobe Meats chili grind fresh cuts of their meat.

Ingredients

5 large ancho chiles, fire roasted, peeled, stemmed and seeded

2 tablespoons bacon drippings

¾ pound tri-tip beef, coarse / chili ground

¾ pound chuck steak, coarse / chili ground

1 medium brown onion, diced

3 garlic cloves, peeled

1 14.5-ounce can diced fire-roasted tomatoes

1½ teaspoons whole cumin seeds

2 cups beef broth

1½ teaspoon salt

1 ounce bittersweet chocolate, chopped

2 tablespoons masa harina / corn meal

3 green onions, cut into ¼-inch pieces for serving

1 cup grated cheddar cheese for serving

2 jalapeno peppers, sliced and pan fried for serving

Directions

  1. Brown meat and onion. Add bacon drippings to pan over medium-high heat, then add meat and onions. Cook for 10 minutes. Remove from the heat, remove excess rendered fat and discard.

  2. Make seasoning. Place chiles in a food processor; add tomatoes with their juices. Toast garlic until fragrant then add to chiles and tomatoes. Toast whole cumin seeds until fragrant then freshly grind them until fine. Add to food processor and blend chiles, tomatoes, garlic, and cumin until smooth.

  3. Simmer chili. Return pan to medium-high heat. Stir 5 minutes to cook chili mixture. Stir in beef broth and 1½ teaspoons salt. Reduce heat to medium-low and simmer for 45 minutes.

  4. Finish and serve. Sprinkle masa harina over chili and stir. Add chocolate. Simmer 5 minutes. Taste and season with more salt if necessary. Ladle chili into bowls and serve with green onions, cheese, and jalapeno pepper slices.

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