Recipe
For the Green Seasoning
5 leaves of Culantro (shadow beni) substitute with cilantro
1/2 bunch of cilantro
2 habanero peppers
8 cloves of garlic
4 stalks of green onions
Directions for Green Seasoning
Place all the ingredients in a food processor and pulse together. Set aside.
Ingredients for Chili
1/4 pound of salted pork belly, cut into 1 inch chunks
4 slices of bacon, cut into pieces
1/2 pound of Mexican chorizo
1 pound hot Italian sausage
1 pound grass fed ground beef
2 tablespoons green seasoning (from above)
2 whole hot Italian sausages in the casing, grilled and cut into chunks
1/4 of a red bell pepper, cubed
1 whole onion, cubed
1 stalk, with the leaves of celery, diced
1 8 ounce can diced tomatoes
1 8 ounce can of tomato sauce
3 tablespoons tomato paste or half of the small cans
1/2 can black beans, washed and drained
1/2 can kidney beans, washed and drained
1/2 can pinto beans washed and drained
1/2 can of whole kernel corn, drained
1 cup of coconut milk
2 cups of beer
1 tablespoon dried basil
1 tablespoon beef bouillon
1 teaspoon ground cumin
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon salt (or more)
Condiments
Mexican sour cream
chives
cheese
cheese
Directions
In a large pot on medium to high heat, add the salted pork and the bacon. Fry until crispy. Remove and set aside to drain on paper towels.
Add the ground beefs, the chorizo and the ground hot Italian sausage. Cook all the meats until it is fully browned. Remove the meat from the pot and drain the excess fat from the pot.
Add the meat back to the pot. Add two tablespoons of the green seasoning. Mix well.
Add the onions, bell pepper and celery to the meat mixture. Mix well and allow to cook for 2-4 minutes. Add in all the beans and corn. Mix.
Add the chopped tomatoes, tomato sauce and tomato paste. Mix and allow to continue cooking until the tomato paste is fully dissolved.
Add in the basil, cumin, cayenne, salt, black pepper, chili powder and the beef bouillon.
Mix and add the beer, coconut milk and the remaining tablespoon of green seasoning. Cover and let simmer on low for about an hour.
After the chili has cooked for an hour, add the sugar and the bacon with the salted pork and the grilled, sliced hot Italian sausage. Taste and adjust if necessary. If you want your chili more spicy add more habaneros. If you don’t want spicy, remove habanero.
