Cheeky Chili

A new unique chili recipe using slow braised beef cheeks

CHILE PUREE

- 4 ancho, 4 guajillo, and 3 pasilla chiles, stemmed and seeded

- About 4 cups chicken broth

BRAISED BEEF CHEEKS

- 1 lb beef cheeks, trimmed

- 1 bottle Mexican beer

- 4 garlic cloves

- 2 bay leaves

CHILI

- 1 Tbsp beef tallow

- 1 large onion, diced

- 2 jalapeños, diced

- 1.25 lb ground beef

- 1 lb pork sausage

- 2/3 cup Uncle Bubby's Chili Seasoning, divided

- 24 oz tomato puree

- 15 oz diced tomatoes

- 3 oz tomato paste

- 1 bottle Mexican beer

- 1 jar roasted red peppers, drained and chopped

- 2 cans beans, drained

STEPS

1. Toast the chiles in a dry pan for about 30 seconds, then simmer them in the chicken broth for 20 minutes.

2. Move the chiles to a blender with half the simmering liquid. Blend until smooth and set aside.

3. Sear the beef cheeks for a few minutes per side. Put them in a cast iron pot with the rest of the chile liquid, the beer, garlic, and bay leaves. Cover and simmer 3-4 hours, until tender.

4. Pull out the cheeks, shred or chop them, and save the drippings. Toss the bay leaves.

5. In your large chili pot, sauté the onion and jalapeños in the tallow until soft.

6. Add the ground beef and sausage and cook until browned, adding about 1/3 cup of the chili seasoning a little at a time as you go.

7. Stir in the tomato puree, diced tomatoes, tomato paste, beer, chile puree, chopped roasted red peppers, the shredded beef cheeks with their drippings, and the remaining 1/3 cup of seasoning. Simmer 1 hour.

8. Add the beans and simmer another hour, tasting and adjusting the seasoning.

9. Enjoy!