Peloton Chili Con Carne

Category, DifficultyIntermediate

Recipe by Peloton Culinary & Catering

Chili in a mason jar

 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)

1

Sauté 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.

2

Add 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.

3

Add 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.

4

After 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.

5

Happy Cooking!!!

Chile Puree
6

1 pound Dried New Mexico Chili
2 cups Water, boiling

Rehydrate the chilis in the boiling water, then puree in blender

Masa Slurry
7

1/3 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

1

Sauté 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.

2

Add 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.

3

Add 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.

4

After 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.

5

Happy Cooking!!!

Chile Puree
6

1 pound Dried New Mexico Chili
2 cups Water, boiling

Rehydrate the chilis in the boiling water, then puree in blender

Masa Slurry
7

1/3 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.

Peloton Chili Con Carne