Chili our way
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Chili our way
  Chili    Mexican    Beef    Beans  
Last updated 6/12/2012 12:53:10 AM. Recipe ID 14964. Report a problem with this recipe.
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      Title: Chili our way
 Categories: Mexican, Beef, Chili, Beans
      Yield: 6 Servings
 
      6    Dried hot chile peppers
      3 lb Boneless chuck, in 1/4 inch
           -ice
      6 tb Rendered beef suet
      2    Onions, chopped
      4    Garlic cloves
  1 1/2 tb Cumin
      1 lb Tomatoes, drained & chopped
      1 tb Unsweetened cocoa powder
      1    Bay leaf
    1/2 ts Oregano
           Accompaniments:
           Sour cream
           Cheddar cheese, finely grate
           Onion, chopped
           Hot chile peppers, seeded &
           -inced
           Kidney or pinto beans
           Tortilla chips
 
  Heat a griddle or cast-iron skillet over mod-high heat until it is
  hot. Toast the chile peppers, turning them and not allowing them to
  burn, for 1-2 minutes.  Let chile peppers cool until they can be
  handled, then seed them. Combine peppers with 1 cup water in a small
  saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes.
  Puree the water and pepper in a food processor. In a large casserole,
  saute the chuck in 4 Tbsp beef suet over moderately high heat until
  it is lightly browned. Transfer meat to a bowl. Add to the casserole,
  the remaining suet, onions, and garlic, and cook the mixture over
  moderate heat, stirring, until the onions are softened.  Add the
  cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
  Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and
  oregano, and combine the mixture well.  Add water to cover barely.
  Bring to a boil and simmer, covered, stirring occasionally, and
  adding more water, if necessary, to keep the meat covered, for 2
  hours longer.  Add salt to taste, simmer uncovered for another hour.
  Discard bay leaf. Transfer the chili to a heated serving bowl and
  serve it with the sour cream, cheese, onion, chile peppers, beans and
  tortilla chips. a 1981 Gourmet chili favorite
 




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Recipe ID 14964 (Apr 03, 2005)

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