Big Five Pepper Chili
I made this for a birthday party in the park - in November. It was great to lift the lid off the Nesco and have steaming hot chili with all the fixings.
I made this for a birthday party in the park - in November. It was great to lift the lid off the Nesco and have steaming hot chili with all the fixings.
- 1 can (12 oz) tomato sauce
- 1 teaspoon black pepper ground
- 2 tablespoon tomato paste
- 1 lb pinto beans
- 1 ounce new mexico chili ground
- 1 ounce california chili ground
- 1 ounce cumin ground
- 1 tablespoon bacon fat
- 3 onion chopped
- 5 lbs ground beef
- 5 chipotles canned in adobo sauce
- 3 28-oz cans crushed tomatoes
- 1/4 cup armenian red pepper sauce
- 1/4 cup better than bouillon
- 2 quart water
- 1 12-oz can yellow corn
- Carbohydrate 29.873335355668 g
- Cholesterol 170.97893875 mg
- Fat 59.340236484948 g
- Fiber 5.54048819243975 g
- Protein 41.556143978952 g
- Saturated Fat 22.019821428315 g
- Serving Size 1 1 Serving (624g)
- Sodium 607.0504945764 mg
- Sugar 24.3328471632283 g
- Trans Fat 14.896634927123 g
- Calories 818 calories
Step-by-step
- Soak the pinto beans in water over night. Drain them and set aside.
- Mix chilies, black pepper and cumin together and set aside.
- Heat large saute pan and add bacon fat. Let it melt, then add the onions and saute the onions until they are a translucent. Add half of the dry spice mixture, coat the onions, then add half of the meat. Break up into pieces and brown.
- Meanwhile, get the Nesco set up and ready. Put it on 200. Put the beans in the Nesco.
- When the first batch of meat is browned, add the contents of the pan to the Nesco on top of the beans. Return the pan to the stove and the remaining meat. Cut up the chipotle chilies and add them to the meat and the remaining dry spice.
- When that bit of meat is browned, add it to the Nesco as well. Return the pan to the stove and add the Better than Bouillon and water. Stir well and heat.
- Add the pepper sauce, tomatoes, and tomato sauce to the Nesco. Stir all well. Add the stock, and the tomato paste.
- Let the chili simmer, stirring occaisonally. If you need the beans to get soft sooner, then turn the heat up on the Nesco to 400 for about 10 minutes, then reduce it back to 200.
- Add the corn about 15 minutes before serving. You can turn the Nesco off and keep it plugged in the keep the chili warm.
Ingredient lists rarely indicate how mechanical shear forces transform raw ground meat and raw legumes into a cohesive stew, but this formula relies on careful staging to prevent textural failure. Rendering five pounds of beef in batches prevents the pan from overcrowding, which would otherwise release excessive moisture and cause the meat to steam rather than brown. When proteins undergo this Maillard reaction in the presence of rendered bacon fat, they develop insoluble surface compounds that resist dissolving during long simmering periods, preserving distinct textural integrity against the softening action of the crushed tomatoes. Because canned tomatoes contain malic and citric acids, adding them too early can toughen bean skins before they hydrate fully; layering the soaked pinto beans at the base of a 200-degree roaster oven buffers them from direct contact with the most acidic components while they absorb thermal energy.
Adjusting this dish for different dietary needs requires careful attention to the thickeners and fats utilized. Swapping the bacon fat for neutral vegetable oil and replacing the meat with textured vegetable protein alters the final viscosity significantly, demanding a reduction in added water to prevent a watery broth. Incorporating yellow corn only fifteen minutes prior to service ensures the kernels retain their characteristic starch pop instead of turning mushy in the extended heat.
