2 lbs ground chuck
2 tbs olive oil
2 medium onions chopped
8 cloves garlic chopped
2 ribs celery chopped
1 large carrot chopped
4 medium jalapeno peppers chopped
1/2 cup tomato paste
1 qt pureed tomatoes
2 tbs cumin
2 tbs coriander
1/4 cup paprika
8 large New Mexico Red Chiles rehydrated and pureed
1 large habanero chile minced
salt and pepper to taste
1. In a large Dutch, oven over medium heat. Brown the ground beef in about two tablespoons of the olive oil.
2. Add the onions, garlic, celery, carrot, and jalapeno. Cook this until they become soft.
3. Add the tomato paste, tomato puree, cumin, coriander, paprika, habanero chili and dried red chili puree
4. Cook the chili on low heat for 2-3 hours or more. Season to taste and serve.
Chef’s Notes: To re-hydrate dry chilies, place them in a small bowl add boiling water, cover with plastic wrap, wait 20 minutes, drain water then puree in blender with enough water to make it go around. Also, when handling habanero pepper you might want to use plastic gloves, DO NOT TOUCH YOUR EYES..these are very hot peppers.