Dark La Mesa Chili

Posted on January 20, 2014 by Lori Zachary | 0 comments

Our Dark La Mesa Chili powder, with its toasted notes and hints of chocolate, is our best-selling chili powder. And for good reason. It gives chili a unique, can't-quite-put-your-finger on it flavor. It's also great rubbed on wings and pork. Make this a go-to, pantry staple...you won't regret it!

Ingredients
2.5 lbs ground beef
2 Tbl Garlic Extra Virgin Olive Oil
2 medium onions or 1 large Spanish onion, rough chopped
4 cloves garlic, minced
1 tsp Sonoma Gourmet kosher flake salt
1 14oz can fire-roasted tomatoes
1 cup beef stock
3 Tbl diced Ancho chiles
3 Tbl tomato paste
2 12oz bottles of beer
3 Tbl Dark La Mesa Chili powder
1 tsp Mexican oregano
1 tsp ground cumin
2 tsp Chile Verde Salt, Habanero salt or 1/2 tsp Ghost salt

Directions
In a large dutch oven, brown ground beef, breaking pieces up with spoon. Drain cooked ground beef if necessary. Add garlic olive oil to beef and cook onions, garlic and salt until fragrant and onions are soft. Add canned tomatoes, stock, diced Ancho chiles, tomato paste, beer, chili powder, oregano and cumin. Stir well until combined and tomato paste is not clumpy. Bring mixture to a boil then reduce heat to low. Simmer, covered, for 30-35 minutes stirring frequently. Serve with cheese, sliced green onions, jalapeños, sour cream and corn bread.


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