Culinary Institute of New Orleans

Culinary Insitute of New Orleans

San Antonio Chili
2 tbsp. Olive Oil
1-1/2 lbs. Boneless Pork Loin
2 Onions, diced
1 Bell Pepper, diced
1/2 Celery, diced
1 tbsp. Garlic, minced
1 Jalapeno, minced and seeded
1-1/2 qt. Chicken Stock
1 cup Tomato Puree
Salt and Pepper to taste
2 oz. Chili Seasoning (recipe to follow)

Chili Seasoning:
2 oz. Paprika
2 oz. Oregano
1 oz. Garlic, garnulated
1 oz. Coriander Seed
1 oz. Cayenne
1 oz. Cumin, ground

Méthode:
Saute meat in oil until brown. Add all vegetables and sweat. Add chili seasoning and cook for 5 minutes. Add tomato puree and stock. Simmer 45 minutes. Season with salt and pepper to taste.