This meaty recipe is fit for a real vaquero. Smokey chiles and ample ground beef chuck make for a hearty and savory stew. It won 1st place at the 6th Annual FFLA Chili Bowl in 2017.
Submitted by: Chuck from New Lenox, IL
Yield: Around 15 pounds
Chop Bell Peppers and onion into large chunks.
Mince Garlic .
Finely Chop Cilantro .
Throw sweet corn, bell peppers, onion and garlic into chili pot.
Saute and add salt and pepper.
Cook beef chuck on large skillet. Add salt and pepper when done cooking. Discard grease.
Place meat and cilantro into chili pot once vegetables are cooked.
Drain and and rinse beans. Place all beans into chili pot.
Drain diced tomatoes and place into chili pot.
Mix tomato paste into chili pot.
Finely chop chipotles and pour into chili pot with Adobo Sauce.
Cook on medium for 15 minutes.
Stir in Chili Powder, Chile Con Carne, Paprika, Cumin, Mexican Oregano. Simmer for 2 to 5 hours and stir occasionally.
Squeeze Lime into pot.
Stir Occasionally.
Salt and Pepper about 30 minutes before done.
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Top with green onion and sour cream optional. Also serve with tortilla chips.
If you enjoyed this recipe, check out more Mexican recipes here.
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