“The Chili Bowl 50” Recipe
(Makes 16 Servings)
The 50 Ingredients
- ¼ cup chili powder
- 2 tablespoons instant espresso powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- 1 teaspoon parsley flakes
- 2 tablespoons olive oil
- ½ large yellow onion, chopped
- 2 tomatillos, chopped
- 4 cloves garlic, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- ½ poblano pepper, chopped
- 2 jalapeños, seeded if desired, chopped
- ½ cup green onions, chopped
- 1 pound lean ground beef
- ¾ pound Hormel® Always Tender® pork tenderloin, cut into 1-inch pieces
- 1 tablespoon tomato paste
- 2 (15-ounce) cans Hormel® Chili No Beans
- 2 cups water
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, rinsed and drained
- 1 (14-ounce) can garbanzo beans, rinsed and drained
- 1 (14-ounce) can pinto beans, rinsed and drained
- 1 (12-ounce) bottle beer
- 1-½ cups chopped butternut squash
- ½ cup La Victoria® roasted pepper salsa
- ½ cup La Victoria® enchilada sauce
- 1 (5-ounce) can Valley Fresh® chicken breast, drained
- ¼ cup masa harina
- 2 teaspoons Herb-Ox® beef granules
- 1 cup finely chopped kale leaves
- 1 cup corn kernels
- 1 cup chopped fresh cilantro leaves
- ½ cup chopped fresh parsley leaves
- Juice of ½ lime
- Garnish: pickled jalapeños, sliced radishes, avocado, guacamole, sour cream, cheese curds, shredded Cheddar cheese, crushed tortilla chips, corn chips
Directions:
- In small bowl, combine chili powder and next 15 ingredients. Set aside.
- In large skillet, heat oil over medium heat. Add onion and next 10 ingredients and cook 5 minutes or until tender. Set aside.
- In large Dutch oven, cook ground beef 5 minutes. Add pork and cook 7 to 8 minutes.
- Stir in 3 tablespoons reserved spice mixture and cook 2 minutes.
- Add tomato paste and cook 1 minute.
- Stir in next 14 ingredients. Bring mixture to a boil; reduce heat and simmer 25 minutes or until butternut squash is tender.
- Stir in next 5 ingredients and cook 2 minutes.
- Garnish with desired toppings.
Enjoy!
