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Soups, Stews, Broths |
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INGREDIENTS:
Chipotle chili powder
2 tbs red chili powder
1 tsp Chipotle chile powder
1 tbs ground cumin
2 tsp ground oregano
1 tsp thyme
1/2 tsp ground coriander seeds
3-4 tbs water
4 strips bacon
One 2 1/2 pound chuck roast
Salt
1 medium white onion chopped
3 cloves garlic minced
2 jalapeño chili peppers stems removed, seeded, ribs removed,
minced
1 14-oz can whole tomatoes
2 1/2 cps water
1 tbs freshly squeezed lime juice
1 tsp sugar
1 14 oz can red kidney beans drained and rinsed
1 tsp cornstarch dissolved in a couple tablespoons of water
Salt
grated cheddar cheese and chopped red onion for garnish
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DIRECTIONS:
In a small bowl mix the chili powder, chipotle chili powder,
ground cumin, oregano, thyme, and ground coriander seeds. Mix in
water so that chili forms a light paste. Set aside.
Cook the bacon in a large skillet on medium high heat until crisp.
Use a slotted spoon to remove from pan and set aside on a paper
towel. Pour bacon fat from the pan into a separate container,
reserve. When the bacon cools, crumble it into smaller pieces and
set aside.
Increase heat to medium high, add back in 1 Tablespoon of bacon
fat. Working in batches so that you don't crowd the beef (crowding
will steam cook the meat instead of browning it), brown the beef
cubes on all sides, lightly salting as you cook the beef. Remove
beef from pan, set aside.
Add another Tablespoon of bacon fat to the pan. Add the chopped
onions and sauté until soft, about 5 minutes. Add the garlic and
jalapeño, cook until fragrant, 1 minute more. Add the chili paste
and cook for 2-3 more minutes.
Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture,
beef, bacon, tomatoes (break up the whole tomatoes with your
fingers as you put them in the pot), water, lime juice and sugar.
Heat the chili on medium high heat until it comes to a simmer.
Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then
uncover and cook for another half hour, keeping the temperature at
a place where you can maintain a simmer.
Mix the cornstarch powder into a little water to dissolve the corn
starch (otherwise you'll have lumps to deal with) and add to the
chili to thicken it. Gently mix in the kidney beans. Add salt to
taste. Adjust seasonings. Depending on the acidity of the tomatoes
and lime juice you may need a little more sugar to bring the stew
to balance. At this point you can also add a little more chili
powder if you desire more heat.
Sprinkle with grated cheddar cheese and chopped red onion. Serve
with cornbread, tortilla chips, and or rice.
Servings: 6
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