Barham Family Farm/The Farmhouse Beef Chili

February 2, 2021 • 0 comments

Barham Family Farm/The Farmhouse Beef Chili
Chili is a must for Super Bowl Sunday! This hearty version by Chef Vince Paredes, co-owner of The Farmhouse in the River Market, features Barham Family Farm ground beef and beef soup bones, both items available for pickup at the farm store in Kearney. Pick up your gameday supplies from 10 a.m. to 6 p.m. Thursday and Friday or 9 a.m. to 3 p.m. Saturday. On Sunday, kick off your day by stopping by The Farmhouse for one of their famous brunch items, including Barham Steak and Eggs or Country Fried Steak.
  • Servings: 6-8

Ingredients

  • (2 1/2 pounds) Ground Beef
  • (2 1/2 pounds) Beef Soup Bones

Directions


2 1/2 pounds Barham Family Farms beef soup bones

Salt and pepper, to taste

Canola oil, as needed

Water, as needed

2 1/2 pounds Barham Family Farms ground beef

6 New Mexico chile peppers (You also can use New Mexico chiles to replace the other dried chiles in recipe to cut down on ingredients)

12 guajillo chile peppers

6 pulla chile peppers

3 poblano peppers (stems removed)

1 large onion, half cut into quarters and the other half diced

1/4 cup whole peeled garlic clove (about 6 cloves)

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

Shaved jalapeños

Cilantro

Pat beef bones dry with paper towels and lightly season with salt and pepper. Heat large skillet on medium heat; when skillet is hot, coat bottom of the skillet with canola oil, so the meat doesn’t stick. Sear the beef bones until all sides are lightly browned. Remove bones, drain oil from pan and deglaze with water; reserve water.  

In a medium-sized soup pot, add the bones, deglazing water, dried chiles (stems and seeds removed, dried peppers will rehydrate in deglazing water), quartered onion, 2 tablespoons garlic and 2 poblanos with seeds.

Cover the beef bones with more water, 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 reserved broth to the blender. Blend until smooth, starting on low and gradually increasing blender speed.

Using a medium to large pot, brown ground beef with diced onion and remaining 2 tablespoons minced garlic. Dice the last 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.

Garnish chili with sour cream, tortilla strips, cheddar, jalapeños and cilantro.



       

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