Elwin's PondeRoacha "Controlled Burn"
Click on picture to enlarge
2 lbs ground lean beef
8 T olive oil or other cooking oil
5 T mild, medium or hot red chili powder (depending on your palate).
3 medium onions, chopped
8 garlic cloves, chopped
2 tsp oregano, preferably Mexican crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp ground black pepper
1 T liquid smoke
1-2 cans of diced tomatoes
6-8 oz tomato sauce
12 oz Corona beer (American beer can be used)
8-12 oz can of beef broth or beef stock (use as needed to keep from getting too thick until the end)
2-3 roasted green chilies,
(preferably from Hatch or Deming NM, Mesilla
Valley or the Tularosa Basin)
1-3 fresh Jalapenos
1-3 fresh Habaneros
1-3 fresh Serranos
2-4 dried Thai or Cayenne chili peppers
Heat 3 T oil in large, heavy skillet over med-hi heat. Brown the
ground beef, about 5 minutes (do not crowd).
Transfer to a large pot. Reduce heat to
med-lo. Add more oil to skillet and add onions & garlic. Cook
until onions are translucent, about 10 minutes. Stir several times. Add chili powder, oregano, cumin, salt and pepper. Stir 1 minute, then transfer to
pot. Stir in beer, tomatoes, tomato sauce, liquid smoke, and broth. Add diced green chilies and
whole Jalapeno, Habanero, Serrano & Thai chili peppers. Bring to a boil then
reduce heat to as low as possible.
Cover and simmer until until flavors have reached their maximum
(generally 2-3 hours -- Remove whole peppers
when flavor and heat intensity is favorable - this is the "controlled burn"
part). Stir occasionally.
Uncover during last hour if necessary to thicken liquid into
a sauce if desired.
Serves 6 generously.
(An Alamogordo, NM
Chili Cook-off -- hilarious read)