I will say - one of my favorite things about this blog is that it forces me to write down everything I'm doing. Every little tweak to a recipe, every recipe I am making up as I go along, and every recipe we're adapting to be allergen free, I am never left wonderding"What temperature do we normally cook this at? For how long? How much of that did we add last time?". It's allllll here. Deep thoughts by Cassie ;)
3 pounds ground sirloin (90% lean, if you can)
2 28oz cans crushed tomatoes
1 28 oz can tomato puree
3 ounces tomato paste
1 onion. finely chopped
3 cloves garlic, finely chopped
4 red bell peppers, deseeded and chopped
2 serrano peppers, deseeded and chopped
4 poblano peppers, deseeded and chopped
5 tablespoons chili powder
2.5 tablespoons cumin
2.5 tablespoons smoked paprika
2 teaspoons chipotle pepper spice
Extra virgin olive oil
Salt & Pepper
Sharp White Cheddar
Brown the meat in a frying pan, and sprinkle the meat with 1 teaspoon of salt and pepper while cooking. Drain and discard the excess grease, and set aside for later.
In a large pot, add the garlic and onion to 3 tablespoons of olive oil, and cook over medium heat for 5 minutes, until soft and translucent. Add the three types of peppers, and cook for an additional 10-15 minutes stirring regularly.
Add the ground sirloin to the onions, garlic, and peper mixture. Add in all of the spices, and stir to combine. Next, stir in the tomato paste until fully melted and incorporated into the mixture. Add the cans of crushed tomatoes, and the tomato puree, and stir well to combine all of the ingredients.
Turn the heat down to the lowest setting, cover, and let simmer for at least 45 minutes, or as long as you'd like - making sure to give it a stir every 5 to ten minutes.
Top with freshly shredded white cheddar, green onions, and sour cream!