Bombero Chili
Posted: Sun Nov 22, 2009 1:32 pm
Bombero Chili
Ingredients:
2 tbsp olive oil
1 large red onion, chopped
1 large white onion, chopped
6 cloves garlic, minced
2½ lbs ground beef
2 green bell peppers, chopped
4 to 6 serrano chiles, stems removed and finely diced (remove seeds if desired)
4 cans Snappy Tom or any other Bloody Mary mix
3 medium tomatoes, diced
2 tbsp American chili powder (or more, depending on how hot you like it)
1 bunch fresh cilantro, chopped and stems removed
Salt and pepper to taste
2 - 1 lb, 11 oz cans kidney beans (drained) or 1 lb bag dried kidney beans, soaked overnight and drained
Saltine crackers and grated cheese for garnish
Preparation:
In large Dutch oven, heat olive oil to medium heat. Add onions and sauté until translucent. Add garlic and continue cooking. Add ground beef and cook until browned. Drain off excess fat. Add bell peppers, serranos, Snappy Tom, tomatoes, chili powder, cilantro, salt and pepper. Heat to boiling. If using soaked, uncooked beans, add at this point. Cover and reduce heat to low, letting simmer for at least an hour and a half. If using canned beans, drain off all but about 1/3 of the juice and add to the chili a half hour before serving. Serve with crumbled saltine crackers and grated cheese on top and get ready for the compliments! Serve leftovers over eggs the next morning.
Ingredients:
2 tbsp olive oil
1 large red onion, chopped
1 large white onion, chopped
6 cloves garlic, minced
2½ lbs ground beef
2 green bell peppers, chopped
4 to 6 serrano chiles, stems removed and finely diced (remove seeds if desired)
4 cans Snappy Tom or any other Bloody Mary mix
3 medium tomatoes, diced
2 tbsp American chili powder (or more, depending on how hot you like it)
1 bunch fresh cilantro, chopped and stems removed
Salt and pepper to taste
2 - 1 lb, 11 oz cans kidney beans (drained) or 1 lb bag dried kidney beans, soaked overnight and drained
Saltine crackers and grated cheese for garnish
Preparation:
In large Dutch oven, heat olive oil to medium heat. Add onions and sauté until translucent. Add garlic and continue cooking. Add ground beef and cook until browned. Drain off excess fat. Add bell peppers, serranos, Snappy Tom, tomatoes, chili powder, cilantro, salt and pepper. Heat to boiling. If using soaked, uncooked beans, add at this point. Cover and reduce heat to low, letting simmer for at least an hour and a half. If using canned beans, drain off all but about 1/3 of the juice and add to the chili a half hour before serving. Serve with crumbled saltine crackers and grated cheese on top and get ready for the compliments! Serve leftovers over eggs the next morning.