Chef Karla Ruiz's Goat & Chorizo Chili
Chef Karla Ruiz of Karla's Catering turns up the heat with this chili!
This simple chili from downtown's own Ole Red and Chef Garett Pitler brings the flavors of the smokehouse right to your kitchen.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 2 teaspoons olive oil
- 2 teaspoons butter
- 36 ounces tomato paste, diluted with 20 ounces water
- 8 cups white beans, drained
- 3 to 4 medium onions, chopped
- 2 poblano peppers, smoked and chopped
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon sweet basil
- 1 ounce hot sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 pounds smoked pork, brisket, or chicken
Preparation
1. Add olive oil and butter to a pot and cook onions and peppers until translucent.
2. Add remaining ingredients and simmer 2 to 3 hours.
3. Add meat.
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