Chef Fiona's Corner: This all-natural blend of chilies and spices with just the right amount of heat, makes wishing that every day is Taco Tuesday. Try seasoning chili with this blend or sprinkle on potatoes or cauliflower before roasting.
Recipe - New Mexico Chili
No beans needed in this hearty and satisfying chili. Serve with tortillas, over rice, or over a bag of corn chips. Serves 8.
2 Tbs. neutral vegetable oil
2 lbs. beef chuck, cut into 2-in. thick steaks
2 lbs. boneless pork shoulder, sliced into 2-in. thick steaks
salt to taste
2 large onions, peeled and diced
5 garlic cloves, minced
1/3 cup All Natural Taco Seasoning
1 cup orange juice
½ cup lime juice
28-oz. can crushed tomatoes
2 bay leaves
2 cups low-sodium chicken stock
1.)Heat oil in large Dutch oven over high heat. Season meats with salt, and brown on both large sides, about 5-6 minutes per side. Transfer to a cutting board and let rest until cool enough to cut into 1.5 to 2-in. pieces.
2.)Reduce heat to medium-high and add diced onions. Cook 5-7 minutes, and then add garlic and cook 1 minute more. Stir in All Natural Taco seasoning and cook 1 minute. Add orange juice, lime juice, tomatoes , bay leaves, and chicken stock and bring mixture to a simmer. Return meats to pot and bring to a simmer. Cover and place in oven and cook for 2-2.5 hours or until meat is tender.
