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We hope you got insight from reading it, now let’s go back to chili bomb chilli recipe. To cook chili bomb chilli you need 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Chili Bomb Chilli:
- Use dried Ancho chiles, deseeded, toasted, and rehydrated
- You need dried Guajillo chiles, deseeded, toasted, and rehdrated
- You need can of Stewed Tomatoes, Mexican Style
- Get salt
- Take cracked black pepper
- Prepare garlic powder
- Prepare chili powder
- Provide dried oregano
- Provide chile soaking liquid
- Get small onion, rough chop
- Prepare butter
- Use 80/20 ground beef hamburger
- You need chopped onion
- Take Carroll Shelby Chili Kit, chili powder and cayenne only
- Get Chili Bomb
- Provide dark red kidney beans
- You need stewed tomatoes
- Provide tomato juice
- Get water
- Take Salt and pepper
Instructions to make Chili Bomb Chilli:
- First, Prepare the "chili bomb".
- Stem, deseed and toast the anchos and guajillos over a small skillet on med high heat. Add the chiles to hot water around 20 minutes and rehydrate.
- Add the rehydrated chiles to a blender along with the soaking liquid, a small rough chopped onion, a can of Mexican style stewed tomatoes, salt, pepper, oregano, garlic powder, and chili powder. Blend and pulse till smooth paste.
- This is your "chili bomb", and can be prepared the day before or several hours before making the chili
- To prepare the chilli proper, heat a large soup or stockpot over high heat. melt the butter and add the broken up ground beef and a whole medium chopped onion. Brown the beef and sweat the onion together about 7 minutes.
- Add the proprietary chili powder and cayenne from the Carroll Shelby Chili Kit to the ground beef and onion. Bloom the spices, stirring constantly for around a minute.
- Add the prepared "chili bomb" wet paste and stir and fry for a few minutes.
- Add the kidney beans (undrained) and the can of stewed tomatoes (regular). Stir completely.
- Add tomato juice and water, salt and pepper, to taste.
- Bring to a rolling boil, lower to a gentle bubbling simmer, and let go for 2 1/2 hours, stirring often.
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