The Secret to Chili? Dried Chili Peppers!!

Описание: Turning dried chili peppers into a chili that packs a punch! 🌶️

Ingredients:
For the Chili Base
Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers
Water (for simmering peppers)
Meat & Vegetables
1 lb ground beef (80/20)
2 lbs cube steak, diced into small cubes
1 medium yellow onion, diced
Flavor Builders
2 Tbsp Dan-O’s Tac-O Seasoning
1 Tbsp Cumin
12oz can Dr. Pepper
1 can pinto beans (optional)
1 heaping scoop beef base (or beef bouillon)

Directions:
1. Rehydrate the Chili Peppers
Add dried chili peppers to a pot of water
Simmer (not boil) for 30 minutes until soft and hydrated
Remove peppers and let cool slightly in a bowl
Allow excess water to drip off

2. Remove Seeds & Bitter Skins
Using a paring knife, slice each pepper open
Dip in a small bowl of water to remove seeds easily
Lay pepper flat on a cutting board
Press with your fingers to scrape out the soft chili pulp
Discard the tough outer skin (it’s bitter)
Keep only the pulp ( that’s the real chili flavor)

3. Chop the Chili Pulp
Finely chop the collected chili pulp
Set aside as this becomes your fresh chili paste base

4. Brown the Meat
Add ground beef and diced cube steak to a pot
Cook over medium-high heat
Chop and break up meat until browned and crumbly

5. Add Onion
Stir in diced yellow onion

6. Build the Chili Flavor
Add chopped chili pulp to the pot
Pour in Dr Pepper and add the beef base or bouillon
Add the one can pinto beans
Stir well and let flavors combine

7. Simmer
Lower heat and simmer 45–60 minutes, stirring occasionally

8. Serve
Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion.
Yum Yum Get Ya Sum!