Chili con carne numero uno

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Chili con carne numero uno
Chili con carne numero uno
The Manhattan Chili Co.
Servings:6 to 8
Calories per serving:294
Ready in:2 hours 30 minutes
Prep. time:20 minutes
Cook time:2 hours 10 minutes
Difficulty:Difficult
Recipe author:Chef
First published:17th January 2013

The Numero Uno chili recipe from Manhattan Chili Co Southwest-American Cookbook [ISBN 978-0517563175]. One of the features of this recipe is the 'just-cooked' garlic, added at the last minute.

This is the recipe for their best selling chili - make this famous restaurant chili at home!

The recipe here has is the version I made to suit my tastes and ingredients available. The original recipe and ingredient quantities can be found in the comments section. 1 cup in this recipe represents 237 ml


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. In a wok or large frying pan, heat the oil and add a grind of black pepper then gently cook the onions for 20 minutes until soft - don't brown them.
  2. Meantime, in a separate pan, add a small amount of the oil from the onions, just to prevent the meat from sticking and add the pork, beef and salt. Cook for 20 minutes also.
  3. Drain the meat of any excess fat.
  4. Add the onions to the casserole and mix with the meat.
  5. Stir in the chili powder, hot pepper sauce, paprika powder, cumin, oregano, cocoa powder and cayenne pepper. Cook for 5 minutes, stirring often.
  6. Add the beef stock and tomato juice, bring to the boil, reduce the heat, cover and simmer for 1 hour.
  7. Taste and adjust for seasoning and then simmer for a further 30 minutes.
  8. Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.

Chef's notes

As I did not have quite enough minced beef and minced pork, I chopped up a large chicken breast6 and added that, cooking at the same time as the other meats.

The Manhattan Chili Co. has now closed, see image above. Feb 2016. The url was www.manhattanchili.com.

See also

Recipe review

Gone, but not forgotten.

5/5 Every time I make this fabulous chili, I'll remember you guys. Jerry, aka Chef (talk)


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