2 1/2 pounds Barham Family Farm Beef Soup Bones
Salt and pepper, to taste
Canola oil, as needed
Water, as needed
2 1/2 pounds Barham Family Farms Ground Beef
3 poblano peppers, stems removed
6 New Mexico chile peppers, stems and seeds removed
12 guajillo chile peppers, stems and seeds removed
6 pulla chile peppers, stems and seeds removed
1 large onion, half cut into quarters and the other half diced
1/4 cup whole peeled garlic clove
1/12 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons chili powder
2 tablespoons plus 2 teaspoons ground cumin
Condiments: Sour cream, tortilla strips, shredded cheddar, jalapeños, cilantro
Pat beef bones dry with paper towels and lightly season with salt and pepper. Coat the bottom of a large skillet with canola oil and place on medium-high heat. Sear the bones until all sides are lightly browned. Remove bones, drain oil from pan and deglaze with water to incorporate browned bits; reserve deglazing water.
In a medium-sized soup pot, add the bones, deglazing water, dried chiles, quartered onion, 2 tablespoons garlic and 2 poblanos with seeds. Cover the beef bones with enough water to cover and simmer for about 2 hours. When beef bones are cooked to fork tender, remove bones from pot and set aside. Strain the broth and reserve.
In a blender, add remaining peppers, onions and other “pulp” from the pot. Add 1 cup of the cooking broth to the blender and process until smooth.
Using a large pot, brown ground beef, diced onion and 2 tablespoons minced garlic. Dice 1 seedless poblano pepper, add to the pot and continue to cook until beef is no longer pink; drain off the collected fat.
Season ground beef with chili powder, cumin and additional salt and pepper. Add blended chili sauce and remaining chili broth. Pull beef off of the reserved bones and stir into the chili until all ingredients are warm and well blended.
Garnish chili and serve.
Recipe by: Chef Vince Paredes of The Farmhouse