Lunchbreak: Wild Monk Chef Franke Vasquez makes chili

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Wild Monk
88 S. LaGrange Road
(708) 255-2337

Wild Monk Chili

4 lbs beef chuck roast, 1 1/2 inch cubes
2 1/2 lbs ground beef
1/4 lb bacon, medium dice
2 Tbs olive oil
4 cloves garlic
2 cups onion, medium dice
16 oz Uncommon Brewers Baltic Porter Ale
2 quarts beef stock
4 cups fire-roasted or chopped tomatoes
2 bay leaves
1 Tbs ground cumin
1/4 cup chili powder (4 pasilla chilies, 4 ancho chilies, 4 guajillo chilies, 4 chile de arbol, 2 habanero chilies)

Directions – for the chili powder:
Discard seeds for all chilies, with scissors. Cut into small pieces. Place in a saute pan and smoke until aromatic and dark in color. Place in a spice grinder and grind into chili powder

Directions – for the chili:
Heat the olive oil in a heavy bottom pan. Salt and pepper the beef chuck and ground beef. Place the beef chuck in the pan and sear on all sides. Remove from pan and brown the ground beef. When the ground beef is fully browned, remove from pan and set aside with the ground chuck. Remove the remaining fat from the pan and add the bacon. Render bacon till crispy and brown in color. Add onions and garlic. Sweat with the bacon. Once the onions are soft and translucent, add chili powder and cook until it resembles a thick paste. Add beer and reduce by half. Add beef stock, fire roasted tomatoes, bay leaf, and cumin and cook for about 30 minutes to an hour. Garnish with fresh cilantro.

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