Le Grand's Blue Ribbon Red Chili - LARGE BATCH

Le Grand's Blue Ribbon Red Chili 

2-3 tbs oilve oil or coconut oil

2 onions diced

1-2 heads garlic smashed and chopped ruff

4 jalapeños diced

4 celery ribs diced

2 green peppers diced

3 lbs gound chuck - or turkey (for veg version use vegetable TVP to replace meat)

4-6 tomatillos diced

1/4 c tequila or sherry 

1 can tomatoes crushed

4-5 bay leaves

2-3 tbs mexican oregano

2 12 oz can beans (i prefer navy and pinto)

2 cubes bouillon (chicken, beef or veg if you are going the veg versions)

2 cups water

1 tbs cider vingar

1 tbs tomato paste (or more if needed for taste)


3-4 tbs Chili Powder

ADD ON FOR MORE HEAT
7-8 dried chilis (DE ARBOL is my choice) 

**(your choice or try making one with the ingredients below - this really makes the chill your own.)
***My chili powder includes cumin, smokey& sweet paprika, ginger, cayenne, mustard seeds, coriander, whole cloves, toasted de arbor chilies - I don’t really measure I just eyeball it.


Use a large cast iron pot or your favorite soup pot.

Heat the oil and add the first 5 vegetable ingredients along with a pinch of salt.

Let the veggies sweat and brown a little.

Add ground meat and saute to brown and caramelize the meat.

Once the meat is browned add the tomatillos and cook for a few minutes to let the tomatillos weep some of their water.

Next, add the sherry or tequila and let it bubble for a minute then add the crushed tomatoes.

Add the last of the list of ingredients, stir and simmer for 2-4 hours.



I love to serve the blue ribbon chili "frito pie" style: corn chips, shredded cheese with blue ribbon on top!



Blue Ribbon is also amazing solo or served on top of your choice.