Cos’ Chili

Serves 4

Chili Paste:
1 tablespoon of olive oil
_ small yellow onion, rough chopped
1 medium carrot peeled and rough chopped
1 medium shallot, rough chopped
3 medium cloves of garlic smashed
1 rib of celery, leafs removed and chopped
2 Jalapenos, sliced
10 ancho chilies, stem and seeds and removed, and toasted (method to follow)
2 pasilla chilies, stem and seeds removed, and toasted (method to follow)
1 shiner bock beer
1 cup of orange juice
1 cup of rich chicken stock
_ cup toasted unsalted peanuts
1 cup of fried tortilla strips (recipe to follow)

In a medium sauté pan over medium high heat add oil, onions, carrot, shallots, garlic, celery and jalapeno.  Saute until vegetables begin to caramelize.  Stir in chilies.  Deglaze mixture with the Shiner Bock beer, orange juice and stock. Cook for an additional 5 minutes over medium high heat.  Turn fire down to a simmer and add peanuts and tortilla strips and cook mixture until 50% of the liquid has reduced, about 30 minutes  Puree in a blender until very smooth.

FRIED TORTILLA STRIPS

1 quart of canola oil
5 yellow corn tortillas, cut into short, narrow strips

In a medium saute pan heat canola oil to 350°.  Add tortilla strips and cook until crispy.  Remove from oil and place on paper towels to strain excess oil.  Season with salt.

TOASTED CHILIES

After stem and seeds have been removed from chilies place into a 350° oven for about 1 minute.

COS’ CHILI

1 tablespoon olive oil
28 oz small diced sirloin
1 small yellow onion
3 cups chili base
Salt to taste
Fresh ground black pepper to taste
_ teaspoon cumin
1 teaspoon tabasco
1 lime juiced
Chipotle chilies- pureed
Fried Thin Tortillas for – served on the bottom of Dixie Cup
Garnish for topping chili: Grated Cheddar Cheese, Minced Fresh Jalapenos and Minced Red Onions     

In a medium sauté pan over high heat add olive oil, diced meat, and onions and cook until onions turn translucent.  Add chili base and continue to cook over medium heat until meat is tender, about 1 hour.  Then season with salt, black pepper, cumin, tobasco sauce and lime juice.  To make chili hotter add chipotle puree until such level has been achieved. Add tortilla chips to Dixie Cup. Spoon Chili portion on top of chips. Add toppings as desired.