Chile Con Carne With Cumin & Chive Sour Cream

• Chile Con Carne with Cumin & Chive Sour Cream
• 2 Tbsp good olive oil
• 2.5 lbs freshly ground lean Angus beef
• 1.5 lb freshly ground Berkshire pork
• 1 Tbsp good olive oil
• 2 medium Walla-Walla onions, diced
• 1 red bell pepper, pith & seeds removed, diced
• 1 medium Jalapeno pepper, pith & seeds removed, finely chopped
• 1 clove organic garlic, minced
• 20 ml cumin powder
• 20 ml Mexican oregano
• 1 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp onion powder
• 1 tsp roasted garlic powder
• 1 tsp smoked paprika
• 1 tsp Ancho chile powder
• 1 tsp Cascabel chile powder
• 1 pinch cayenne pepper
• 1 dried bay leaf
• 1/2 chipotle pepper blended with 2 tbsp adobo sauce
• 20 ml balsamic reduction
• 1 bottle dark beer
• 2 oz bourbon
• 2 cups homemade chicken stock (or organic store bought)
• 3 cups strained tomato sauce
• 2 cups canned, diced tomatoes
• 1 Tbsp BBQ sauce (optional)
• 1 tsp Worcestershire sauce
• 1 tsp srirachia hot sauce
• 2 cups fresh corn kernels
• 5 Roma tomatoes, roughly diced
• 2 x 14 oz can pinto beans, drained & gently rinsed (optional)
• Coarse salt & freshly cracked black pepper
• Cumin and Chive Sour Cream
• 250 ml full fat organic sour cream
• (drained in cheese cloth over night)
• 1 tbsp toasted cumin
• 2 tbsp finely chopped chives
• Juice of 1/2 a lime
• Grated aged white cheddar
• Cilantro sprigs
• Fresh lime wedges

1. 1) In a large ovenproof ceramic coated, or cast iron pot, brown beef & pork in olive oil, over medium high heat until well caramelized and crispy in places.
2. 2) Next, season the mixture generously with coarse salt and freshly ground black pepper. Remove from pot and reserve.
3. 3) Place pot back onto heat. Add additional olive oil, onion, bell pepper, jalapeno pepper and garlic to pot. Cook until onions begin to caramelize, approximately 5 - 8 minutes.
4. 4) Next, add cumin, oregano, cocoa powder, brown sugar, chile powder, onion powder, garlic powder, smoked paprika, Ancho chile powder, Cascabel chile powder and cayenne pepper. Cook for 2 - 3 minutes to toast spices.
5. 5) Add chipotle pepper with adobo sauce, balsamic reduction, beer, bourbon, chicken stock, tomato sauce, canned diced tomatoes, BBQ sauce, Worcestershire sauce and sriracha sauce. Season to taste with coarse salt and freshly cracked black pepper and bring to a simmer.
6. 6) Cover and place chilli into a pre-heated, 350F degree oven and bake for 1 hour, stirring occasionally.
7. 7) Remove lid from pot, add corn, tomatoes and pinto beans. Return chilli to oven, turn down to 300F degrees and continue to cook uncovered for 1.5 hours.
8. 8) Remove and allow the chilli to cool for 40 minutes.
9. 9) To make the Cumin & Chive Sour Cream - Combine the organic sour cream, toasted cumin, chives, lime juice and aged cheddar. Chill until ready to serve.
10. 10) Top with a dollop of Cumin & Chive Sour cream and a pinch of aged white cheddar. Serve with a slice of lime and a few springs of cilantro.
11. Recipe courtesy Anthony Sedlak, Executive Chef, The Corner Suite Bistro Deluxe

cumin, olive oil, beef, ground berkshire pork, olive oil, wallawalla onions, red bell pepper, pepper, clove organic garlic, cumin powder, oregano, cocoa, brown sugar, chili powder, onion, garlic, paprika, chile powder, chile powder, cayenne pepper, bay leaf, pepper, balsamic reduction, bourbon, chicken, tomato sauce, tomatoes, bbq sauce, worcestershire sauce, hot sauce, corn kernels, tomatoes, pinto beans, salt, cumin, sour cream, cumin, chives, lime, aged white cheddar, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/chile-con-carne-with-cumin-chive-sour-cream-50058861 (may not work)