3 pounds ground beef (not lean)* min 20% fat
flour = Same amount as fat from the beef (one to one ratio of fat and flour)
6 tablespoon grated (and then chopped) carrot
3 tablespoon white vinegar
6 teaspoons minced onion
2 teaspoons salt (to taste)
3 teaspoons granulated sugar
3 teaspoon paprika
3/4 teaspoons garlic powder
4 cups of Enchilada chili sauce (see recipe on this site)
-For this recipe we used four 1 1/2 oz bags of dried New Mexico chili pods (6oz). 3 Garlic cloves.
1. Prepare the chili by first browning the meat in a large skillet over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked, pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, put the meat in a bowl. Cover and set aside.
2. With the fat from the meat, we will now make a roux -- a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you will need to measure how much fat you have, then use the same amount of flour). Roux is a one to one ratio of fat and flour. When the fat is hot, add flour to the saucepan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Pour roux in the skillet you used to brown the meat (skillet should be cooled down a bit) and continue to stir untill it thickens. Remove from heat.
3. Put the ground meat and 4 cups of chili sauce in a pot and start to simmer. Add the rouxand the other ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it. It should thicken to a tasty brown paste as it sits.
(5 Quarts of chili.)
By Joey and Larry