Chocolate Carne Asada Chili Cooking Guide

Recipe guide how to make Chocolate Carne Asada Chili by Jesse Wilson


8-10 people

  1. 2 lbs Carne Asada Steak

  2. 1 cup chopped onion

  3. 6 oz cervesa (drink other half)

  4. 3-27 oz cans of hunts chili beans

  5. 1 can diced tomatoes

  6. 1-8 oz can tomato sauce

  7. 3 dried and ground guajillo peppers

  8. 1 tsp unsweetened cocoa

  9. 2 tbsp sugar

  10. 2 tbsp ground chili powder

  11. 1 tbsp paprika

  12. 2 tbsp ground cumin

  13. 1 tbsp hot sauce (optional)

  14. Marinade Ingredients

  15. 1/4 cup vegetable oil

  16. 1/2 cup red wine vinegar

  17. 1/2 cup water

  18. 2 limes

  19. 2 oranges

  20. 1 tbsp garlic salt

  21. 1 tbsp garlic powder

  22. 1 tbsp ground cumin

  23. 1 tbsp chili powder

  24. 1 tbsp mexican oregano

  25. 1 tbsp black pepper

  26. 1 tsp cinnamon


  1. Cut steak into thin pieces and place in a gallon ziploc bag. Add the lime/orange wedges and the marinade mixture to the bag, and set in fridge for up to 24 hrs. I've done as low as 2 hrs and it worked out ok, but the longer the better in my opinion. Pull it out and bring it to room temperature before cooking.

  2. You can make this multiple different ways, from a crock pot to a dutch oven over a fire. The methods are still the same.

  3. Brown the marinaded steak on medium/high heat until you don't see pink.

  4. Add in the chopped onion and cook until they are slightly soft

  5. In a large pot add the meat, beans, diced tomatoes, tomato sauce, and half of a beer. Stir in the spices and bring to a boil. Then lower the heat until it is just simmering. Salt and pepper to taste.

  6. Cover and let simmer for 1hr 30 minutes, stirring occasionally. Serve and enjoy, or....

  7. One of the secrets to making chili even better is to make it the day before. When it rests in the fridge, it allows all the flavors to blend. That is why I believe leftover chili is always better. It is an added step, and sometimes my family can't wait that long, but it could be the thing that will send you to a first place spot in a chili competition.

Recipe by Jesse Wilson

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