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Café Volo's chili

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 20 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 5 lbs ground chuck
  • 1 1/2 lbs braised short rib, cut into small cubes
  • 2 green bell peppers
  • 2 red bell peppers
  • 1 red onion
  • 1/2 tbsp chopped garlic
  • 2 tbsp smoked paprika
  • 4 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp barbecue seasoning
  • 3 tbsp beef base
  • 3 cups beef bone broth
  • 1 can black beans (or beans of choice)
  • 2 cans chipotle peppers, chopped finely
  • 1 16 oz can small diced tomatoes
  • pico de Gallo for garnish
  • 1 fresh avocado, smashed and mixed with finely chopped cilantro
  • sour cream

Method
 

  1. Heat stock pot and add ground chuck. Sauté until meat is fully cooked on medium heat.
  2. Carefully strain off excess grease.
  3. Add chopped garlic and all dry seasoning ingredients and to meat mixture, stirring occasionally.
  4. Cook on medium heat for 1 minute to extract all flavors of ingredients stirring constantly to avoid burning.
  5. Add red and green peppers and red onions. Stir for 2 minutes.
  6. Add the beef starter and beef bone broth followed by the can of diced tomatoes and black beans.
  7.  Cook for 1 ½ hours on low heat stirring occasionally.
  8. During the last 15 minutes of cooking, carefully fold in the cubed short rib.
  9. Seperate chili into serving bowls and top with smashed avocado mixture topped with the pico de gallo.