Stacey Rider's Rough Shot Chili
- 4 slices Jalapeno bacon
- 2 large onions, chopped
- 6 fire roasted jalapenos
- 1, 8 oz pkg turkey chorizo
- 1, 12 oz pkg sausage
- 2 T olive oil
- 3 lbs. Sirloin, ground
- 3 bottles Shiner Bock Dark Beer
- 1 C chicken broth
- 1 jar Dona Maria Adobo
- 3 T Ancho Chili Powder
- 3 T Cumin
- salt and pepper to taste
Frying the jalapeno bacon
Beginning to fire roast my own jalapeno's
peeled, seeds removed and chopped up
I trim the fat and cube the sirloin first
A nice, rough grind
Been simmering for an hour
Directions: In a heavy duty large stock pot, saute chopped bacon until crisp. Remove to paper towel for later use. Using bacon drippings, saute onions until slightly caramelized. Add chopped fire roasted jalapenos and saute a few minutes more. Add chorizo and sausage and cook through. Transfer mixture to a bowl and reserve for later use.
Add the olive oil to the stock pot and brown the sirloin until cooked through. Add onion mixture back into pot, stirring well. Pour in beer and chicken broth and bring to a boil. Add adobo and spices then season to taste with salt and pepper. Stir well and reduce to low heat and simmer for an hour or so, stirring occasionally so that nothing sticks to the bottom.
To serve, I garnish with cheese, guacamole, and Crema with toasted cumin seeds.