Below is the chili recipe for Thursday’s R&L Livestream! Make a batch and eat along with Rhett & Link 🙂
CHILI
Ingredients
1 lb lean ground beef
½ lb pork chorizo
1 Tbsp New Mexico chile powder
½ tsp cocoa powder
1 ½ tsp salt
½ tsp cumin
¼ tsp black pepper
½ diced onion
1 Tbsp minced garlic
1 diced poblano
1 Tbsp fish sauce
1 Tbsp tomato paste
1 ½ cup chicken stock
2 Tbsp white vinegar
½ cup tomato puree
1 can drained navy beans
1 bay leaf
Equipment
Large sauce pot
Wooden spoon
Method
1.Heat oil in a stock pot over medium-high heat until shimmering and moving freely about the pan. Add in ground beef, chorizo, salt, pepper, cocoa powder, chile powder, and cumin, and break up with a wooden spoon. Cook for 5 minutes until browned then add in onion, poblano, and garlic. Once softened, add in fish sauce and tomato paste and cook another 5, stirring all the while.
2.Add in stock, vinegar, tomato and bring to a boil. Add in beans, and—THIS STEP IS VERY IMPORTANT—your bay leaf.
3.Continue to cook for 15 minutes then whisk together corn starch and water and stir the slurry into your chili. Cook for an additional 3 minutes then turn off the heat and reserve for later.
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