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Smoky Hill Chili

Colorado High Plains Chili
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Course Soup
Cuisine American
Servings 8

Equipment

  • 1 Pressure Cooker
  • 1 Dutch Oven / Soup Kettle

Ingredients
  

  • 1 cup Anasazi Beans from Colorado pressure cooked
  • 1 cup Frijole Negros pressure cooked
  • 350 gr Sirloin Cut into 1/4" pieces
  • 1 Bell Pepper diced
  • 1 large Onion diced
  • 3 large Jalapeños diced
  • 8 oz Green Chiles from Hatch, New Mexico
  • 2 cups Zucchini diced
  • 5 medium Roma tomatoes blanched, skinned and chopped
  • 2 tbsp Beef Tallow
  • 32 oz Beef Bone Broth
  • 32 oz Filtered water
  • 1 tbsp Salt or to taste
  • 2 tbsp Chile Powder from Hatch, New Mexico or to taste
  • 1 tbsp Cumin or to taste
  • 2 tsp Smoked Paprika or to taste
  • 2 tsp Mexican Oregano or to taste

Instructions
 

  • Clean, rinse and soak Anasazi and black beans, use a bit of Apple Cider Vinegar. Soak for at least 8 hours, overnight is perfect.
  • Slice and dice the meat and veggies.
  • Heat the Beef Tallow (medium-high) and saute garlic and onion.
  • Add Bell Pepper, Jalapeño, Green Chile and Sirloin, continue to saute.
  • Add Beef Bone Broth and Water bring to a boil and simmer for about an hour.
  • Cook the beans in the pressure cooker while the simmer is going. We usually go for 13 minutes in our Insta-Pot and let it de-pressure.
  • Rinse beans and add them to the kettle.
  • Add the seasonings and continue to simmer and taste until everything is amazing, spicy, smoky and beautiful.
  • Eat!