Back in February 2013 we had a Chili Cook-off here at work and The Lomangino’s won first place with our Cuban Chili. A bit off topic for me, but people have asked me for the recipe so often since then that I decided to just post it on my blog.
2tbls vegetable oil
1 medium white onion minced or purée
1 green bell pepper diced
1 poblano pepper roasted and diced
1/2 jalapeño diced
4 habanero peppers crushes
2 oz chilli powder
3tbs minced garlic
1 tsp onion powder
1 tsp garlic powder
1/8 cup cayenne pepper
2lbs ground pork
1 lb ground round
1 lb mild Italian sausage uncased
1 40oz can of red kidney beans drained
2 15oz cans black beans drained and rinsed
1 can northern beans
2 tbs basil
Crushed red pepper
2 tbsp Ground Cumin
2 cans Red Gold tomatoes and chilli. Hot
2 cans Rotel tomatoes And chillis
2 cups of white vinegar
2 tbs corn starch or masa flour
Place vegetable oil, onions and peppers in large pot and sauté.
While vegetables sauté, roast poblano pepper until skin is almost black. Remove stem and seeds then dice. Place the peppers in the pot with other vegetables.
Begin to add meats 1 pound at a time and brown. Do not allow meats to become well-done. It is crucial that you mash the meats to pulverize them as they cook to separate any large clumps. While meats are browning add powdered spices.
Do not drain.
Stir seasoning thoroughly into meat. The slurry should be a consistent reddish hue.
Add tomato cans. Do not drain.
Lower heat to medium.
Add the beans, habanero peppers and vinegar.
Bring to a boil then either lower heat to simmer for a few hours or place in a crock pot on low for a few hours.
Serve with bananas or fried ripe plantains.