Ingredients Jump to Instructions ↓

  1. 1 tablespoon of olive oil

  2. 1 small yellow onion, rough chopped

  3. 1 medium carrot peeled and rough chopped

  4. 1 medium shallot, rough chopped

  5. 3 medium cloves of garlic smashed

  6. 1 rib of celery, leafs removed and chopped

  7. 2 Jalapenos, sliced

  8. 10 ancho chilies, stem and seeds and removed, and toasted (method to follow)

  9. 2 pasilla chilies, stem and seeds removed, and toasted (method to follow)

  10. 1 shiner bock beer

  11. 1 cup of orange juice

  12. 1 cup of rich chicken stock

  13. 1/2 cup toasted unsalted peanuts

  14. 1 cup of fried tortilla strips (recipe to follow) Fried Tortilla Strips

  15. 1 quart of canola oil

  16. 5 yellow corn tortillas, cut into short, narrow strips Cos' Chili

  17. 1 tbsp. olive oil

  18. 28 oz small diced sirloin

  19. 1 small yellow onion

  20. 3 cups chili base Salt to taste Fresh ground black pepper to taste

  21. 1/2 tsp. cumin

  22. 1 tsp. tabasco

  23. 1 lime juiced Chipotle chilies- pureed Garnish Grated Cheddar Cheese, Minced Fresh Jalapenos and Minced Red Onions

Instructions Jump to Ingredients ↑

  1. In a medium saut�© pan over medium high heat add oil, onions, carrot, shallots, garlic, celery and jalapeno.

  2. Saute until vegetables begin to caramelize. Stir in chilies. Deglaze mixture with the Shiner Bock beer, orange juice and stock. Cook for an additional 5 minutes over medium high heat.

  3. Turn fire down to a simmer and add peanuts and tortilla strips and cook mixture until 50% of the liquid has reduced, about 30 minutes.

  4. Puree in a blender until very smooth. Fried Tortilla Strips 1. In a medium saute pan heat canola oil to 350�°.

  5. Add tortilla strips and cook until crispy. Remove from oil and place on paper towels to strain excess oil.

  6. Season with salt. Toasted Chilies 1. After stem and seeds have been removed from chilies place into a 350�° oven for about 1 minute. Cos' Chili 1. In a medium saut�© pan over high heat add olive oil, diced meat, and onions and cook until onions turn translucent.

  7. Add chili base and continue to cook over medium heat until meat is tender, about 1 hour. Then season with salt, black pepper, cumin, tobasco sauce and lime juice. (To make chili hotter add chipotle puree until such level has been achieved.) 3. Add tortilla chips to Dixie Cup. Spoon Chili portion on top of chips. Add toppings as desired.<


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