Recipe by Peloton Culinary & Catering
as needed vegetable oil
1 cup onion, medium diced
1 cup red & yellow bell pepper, medium diced
1 cup carrots, peeled, small diced
1 ½ tbsp garlic, minced
½ lb beef, medium diced
½ lb pork, ground
½ lb sausage, ground
¼ cup chili powder
½ tbsp cumin, ground
½ tbsp coriander, ground
½ tbsp Mexican oregano
½ cup dried New Mexico chile puree (see below)
32 oz beef stock, low sodium
12 oz Zinfandel
1 ¼ cups diced tomato in puree
1 cup beans, cooked until tender
½ cup masa slurry (see below)
1Sauté the onion, carrot, bell pepper in the vegetable oil until the onions are translucent. Add the garlic and sauté for 2 more minutes. Remove the vegetable mixture from the pan.
2Add a little more oil and sear the meat in same pan until browned. Add the spices and sauté for an additional 3 or 4 minutes. Deglaze the pan with the stock.
3Add the sautéed vegetables, beer, chili puree and tomatoes to the pan. Bring the mixture to a boil then reduce to a simmer for one hour. In about 30 minutes check seasonings and adjust with kosher salt and fresh ground black pepper if necessary.
4After an hour add the cooked beans and simmer about 10 minutes. Then add the masa slurry and cook for an additional 20 minutes. Check for seasoning and serve.
Chile Puree
61 pound Dried New Mexico Chili
2 cups Water, boiling
Rehydrate the chilis in the boiling water, then puree in blender
Masa Slurry
71/3 cup Masa flour
1 cup water
In a small sauce pot whisk in the water to the masa flour. Cook at medium to high heat for 2 minutes.
Ingredients
as needed vegetable oil
1 cup onion, medium diced
1 cup red & yellow bell pepper, medium diced
1 cup carrots, peeled, small diced
1 ½ tbsp garlic, minced
½ lb beef, medium diced
½ lb pork, ground
½ lb sausage, ground
¼ cup chili powder
½ tbsp cumin, ground
½ tbsp coriander, ground
½ tbsp Mexican oregano
½ cup dried New Mexico chile puree (see below)
32 oz beef stock, low sodium
12 oz Zinfandel
1 ¼ cups diced tomato in puree
1 cup beans, cooked until tender
½ cup masa slurry (see below)
Directions
1Sauté the onion, carrot, bell pepper in the vegetable oil until the onions are translucent. Add the garlic and sauté for 2 more minutes. Remove the vegetable mixture from the pan.
2Add a little more oil and sear the meat in same pan until browned. Add the spices and sauté for an additional 3 or 4 minutes. Deglaze the pan with the stock.
3Add the sautéed vegetables, beer, chili puree and tomatoes to the pan. Bring the mixture to a boil then reduce to a simmer for one hour. In about 30 minutes check seasonings and adjust with kosher salt and fresh ground black pepper if necessary.
4After an hour add the cooked beans and simmer about 10 minutes. Then add the masa slurry and cook for an additional 20 minutes. Check for seasoning and serve.
Chile Puree
61 pound Dried New Mexico Chili
2 cups Water, boiling
Rehydrate the chilis in the boiling water, then puree in blender
Masa Slurry
71/3 cup Masa flour
1 cup water
In a small sauce pot whisk in the water to the masa flour. Cook at medium to high heat for 2 minutes.
