A vibrant blend of ground beef, spices, and Totec's Tears chili sauce that will warm your soul.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
- 1 lbs ground beef OR chuck roast cut into cubes and roughly chopped
- 1 onion, diced
- 1 poblano pepper
- 2-3 cloves garlic
- 1 15oz can fire-roasted tomatoes
- 1 15oz can red kidney beans, drained
- 4oz can tomato sauce
- 1 jar Totec's Tears chili sauce
- 1 tbsp tomato paste
- 2 cups chicken stock
- 1/8 cup soy sauce
- 1/2 12oz lager beer
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp dried oregano
- 1 tsp paprika, sweet, or smoked
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 1 pkg Sazon Goya
- salt, to taste
Blister and char the skin of the poblano pepper using a grill, broiler, pan, or gas range. Then, place the pepper in a bowl and cover with a kitchen towel to allow it to steam and soften. After it has softened, peel off and discard the skin, and dice the pepper.
Preheat a heavy-bottom pot on Medium-High. Add the meat and cook until it is well caramelized.
Add the onion and diced poblano pepper to the pot, and cook until the onion begins to brown.
Mix in the garlic and all dry spices (excluding the bay leaf), and let cook for 30 seconds.
Stir in the tomato paste and cook for 1 more minute.
Pour half the beer into the pot to deglaze it. Drink the rest of the beer.
Add the fire roasted tomatoes, tomato sauce, soy sauce, and Totec’s Tears chili sauce, stirring well to mix.
Lastly, pour in the chicken stock, add the beans, bay leaf, and a good pinch of salt.
Bring the mixture to a boil and then reduce the heat down to a simmer, med-low. Cover and let it cook for 1 hour, making sure to stir occasionally.
After an hour, check the chili for seasoning. Adjust if necessary.
Serve your Totec's Chili alongside cornbread, with crackers, or on rice, topped with your choice of sour cream, cheese, green onion, jalapeño, or cilantro!