Stews and Chili Recipes

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30g ancho
20g guajillo
30g morita
3c beef stock

2tbs pork fat
3/4lb short rib (chuck roast is cool too)
3/4lb pork belly (or pork shoulder)
1/2c onions
1c peppers

2tsp cocoa powder
1.5tbs garlic powder
1.5tbs paprika
1.5tbs cumin
1.5tbs coriander
1tsp cinnamon
1tbs salt (to start)

28oz can tomatoes
2tbs brown sugar
3tbs Worcestershire

2 smol can beans
Hot sauce (to taste)

– toast the dried chiles at 350 for 5 minutes
– Take out the seeds and blend with beef stock until very smooth (2-3 minutes)

– sear the pork and beef until well caramelized
– add the vegetables and saute until translucent
– Add all the spices and toast until very fragrant

– add the tomatoes, brown sugar and worcestershire and bring to a simmer
– Cover the pan so you dont get splattered lol
– Cook at 400 for 2 hours
– Add the canned beans for the last 15 minutes
– Add hot sauce to taste (;


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