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
Servings: 4-6
Ingredients:
- 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
Directions:
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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.
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Preheat a heavy-bottom pot on Medium-High. Add the meat and cook until it is well caramelized.
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Add the onion and diced poblano pepper to the pot, and cook until the onion begins to brown.
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Mix in the garlic and all dry spices (excluding the bay leaf), and let cook for 30 seconds.
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Stir in the tomato paste and cook for 1 more minute.
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Pour half the beer into the pot to deglaze it. Drink the rest of the beer.
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Add the fire roasted tomatoes, tomato sauce, soy sauce, and Totec’s Tears chili sauce, stirring well to mix.
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Lastly, pour in the chicken stock, add the beans, bay leaf, and a good pinch of salt.
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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.
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After an hour, check the chili for seasoning. Adjust if necessary.
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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!
