Winter Chili Prep

Notes

4	oz.	Blended Oil, canola and olive
16	oz.	Beef, flank steak trimmings, small dice, 1/4 inch
6	oz.	Bacon, Apple wood Smoked, 1/2 inch dice
10	oz.	Onion, yellow, washed, peeled, 1 inch dice
1	oz.	Garlic, fresh, rough chopped
1	tbsp.	Cumin Seed, whole
12	oz.	Red Wine, merlot
2	oz.	Chipotle in Adobo
4	oz.	Tomato Paste
46	oz.	Tomatoes, whole, canned
8	oz.	Kidney Beans, canned, rinsed, drained well
18	oz.	Water, tap
1 ½	tbsp.	Salt, kosher
8	oz.	Kidney Beans, canned, rinsed, drained well
16	oz.	Black Beans, canned, rinsed, drained well

In a heavy bottomed stock pot over medium high heat, sear the flank steak trimmings in 2 ounces of oil to get color.
Remove and set aside.
Render bacon over medium heat, in the same heavy bottomed stock pot, stirring constantly. Remove and set aside.
Over medium high heat sauté the onion and garlic, in the same heavy bottomed stock pot, with the cumin seeds to get slight color to the onions.
Deglaze with red wine.
Add chipotle in adobo, tomato paste, water, salt and whole canned tomatoes. Bring to a boil.
Using the immersion blender, blend the mixture to a rough chop. Mixture should be uniformly chunky with no larger chunks of vegetables.
Add the beans and meats and bring to a low simmer for 15 minutes over medium low heat.
Follow the proper HACCP steps to cool down the soup.
Once cooled, put into plastic bags, label and date and remove all the air and freeze until ready to use.
To reheat, place bag in a water bath that is 185 degrees Fahrenheit. Once the soup has reached the temperature and held at the temperature for and hour, place into steam well that has been set to 165 degrees Fahrenheit.