If ya like it a bit on the warm side... (uses pork also. Double the beef, cut the pork, if u r a purist)
Orvil Newton’s Renegade Chili
1 ½ Lbs chuck or round beef
1 ½ Lbs lean pork
¼ lb good smoked bacon
One medium yellow onion
6 to eight cloves garlic
fresh chili peppers: a habanero, a couple of poblanos, a couple of jalapenos and a couple of fresnos
dried whole chili peppers: four to six New Mexico red
2 tbs cumin (Or more if you like)
2 tbs oregano
2 tbs paprika
a little salt and black pepper
NOTE: NO TOMATOES - NO BEANS
Chop the onion and garlic
Slice the fresh peppers and remove the seeds
NOTE: wear rubber gloves and safety glasses. I’m not kidding.
Cut the beef and pork into one inch cubes and trim off as much fat as possible
Chop up the bacon and cook in a large skillet
Set aside the cooked bacon and sauté the beef and pork in the bacon grease.
Remove the beef and pork and place in a large stew pot.
Sauté the onion and garlic.
Add the sliced peppers when the onion is translucent.
Add the spices and stir together over the heat for a minute or two then add it all to the stew pot.
Add the dried peppers, add water to cover, cover the pot and simmer for a few hours.
Let cool and skim off the excess grease (Or not).
Best if allowed to sit, refrigerated, for a couple of days before serving.
Serve with pinto beans and tortillas.(And cold Lone Star)
Uncle Tom’s Real Cowboy Beans
2 cups dried pinto beans one ham hock one medium yellow onion four cloves garlic salt and pepper to taste
Soak the beans in water overnight, then rinse. Throw everything in a slow cooker for twenty four hours.
Serve with anything. If the chili is too hot for you mix in some