Chef Christopher McLean, Executive Chef and Beverage Director at The Wigam, says he once served his favorite chili recipe on a mountaintop to the cast and top crew of the Lone Ranger movie. It was also a favorite in a cooking class that Neil Armstrong attended in Santa Fe, New Mexico. Now, he wants to share it with you so you can enjoy Chef McLean's Southwest Style Chili.
Ingredients
- 1/2 onion
- 2 pounds meat (beef, buffalo, lamb, game), medium diced, removing as much fat as possible
- 6 cloves garlic
- 1 medium-sized dry ancho chile (de-seeded and broken into small pieces)
- 1 Tablespoon Chipotle Tabasco
- 12 ounces canned diced tomatoes (preferably fire-roasted)
- 1 Tablespoon ground cumin
- 2 Tablespoons dried oregano
- 1 ½ teaspoons salt
- black pepper to taste
Directions
- On medium heat, brown onion with two tablespoons of vegetable oil for approximately five minutes in a large pot.
- Add the meat and garlic, then sauté until the meat has browned nicely.
- Add the chile, tabasco, tomatoes, cumin, and oregano. Cook for 15 minutes.
- Pour in one quart of hot water and bring to a boil. It should be enough water to cover the meat.
- Reduce the heat, cover, and simmer for 1 to 1½ hours until the meat is perfectly tender and the chili is thick.
- Keep an eye on the liquid and stir it occasionally. If necessary, add more liquid a bit at a time.
- Season with salt and pepper to taste.
- The best garnishes are sour cream, grated cheddar or pepper jack, goat cheese, bacon bits, chopped chives, and small diced onion. If you like beans in your chili, you can add cooked beans during the last 15 minutes of cooking.