Makeready's White Harissa Tennessee Chili
This entirely unique spin on chili was a fan favorite at the Music City Bowl Chili Cookoff.
Chefs Andrew Whitney and Chris DeJesus won this year's Music City Bowl Chili Cookoff with this mole style chili that uses 3 types of chili powder and chocolate.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 2 1/2 pounds ground beef
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 tablespoons ancho chili powder
- 2 tablespoons dark chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 6 ounces tomato paste
- 15 ounces tomato puree
- 2 ounces dark chocolate, chopped
- 8 ounces water
- 1 ounce cider vinegar
- 1 1/2 teaspoons salt
Preparation
1. In a large saucepan or Dutch oven, saute ground beef. Remove beef. Add onions and garlic, saute in beef fat. Add all spices and tomato paste, cook 5 minutes.
2. Add tomato puree, chocolate, water, and vinegar and bring to a boil.
3. Reduce heat and simmer 10 minutes. Add beef, heat through, and season.
4. Serve with fresh cilantro and lime wedges.
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