Chilli con carne (without beans)
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Chilli con carne (without beans)
  Beans    Chili    Canadian  
Last updated 6/12/2012 12:56:25 AM. Recipe ID 18615. Report a problem with this recipe.
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      Title: Chilli con carne (without beans)
 Categories: Chili, Canadian
      Yield: 1 Servings
      1 kg Beef chuck cut into
           -small 1cm cubes
      2 lg Onions, finely chopped
      2    Celery stalks,
           -finely chopped
      2    Garlic cloves,
           -finely chopped
      2 tb Finely chopped ginger
      1 ts Ground cumin
      1 tb Oregano
    1/4 ts Cayenne pepper
      2    Dried ancho peppers, stemmed
           -seeded and quartered
      2    Jalapeno peppers, stemmed,
           -seeded and chopped
    1/4 ts Black pepper
      1 tb Flour
     14 oz Can diced tomatoes,
           -with the juice
      1    Bay leaf
  1 1/2 ts Salt
    1/2 ts Grated orange zest
  Put in a small sauce pan the acho peppers with 2 cups of water and
  boil the liquid for five minutes. Turn off the heat and let soften
  for five minutes.
  Tranfer the chilies to a blender with 1/2 cup of the soaking liquid.
  Keep the remaining liquid. Add the jalapeno peppers and puree the
  chilies until smooth. Strain the puree through a sieve into the
  reserved soaking liquid, pressing the solids through with a spoon.
  Heat about 1 Tbsp of oil in a skillet over medium-high heat. Add part
  of the beef cubes and brown them all over, about 8 minutes. Transfer
  the cubes into a pot. Repeat with the rest of the cubes, adding oil
  if needed.
  Add 1/2 Tbsp of oil to the skillet and cook the onions, celery and
  garlic. Saute the vegetables for 5 minutes stirring frequently. Stir
  in the ginger, cumin, oregano, cayenne pepper, black pepper and cook
  for one minute. Add the flour and cook one more minute, stirring
  constantly. Transfer the mixture to the pot with the meat.
  Pour the reserved chili mixture (or just the chopped jalapenos) with
  2 cups of water into the pot. Stir in the tomatoes and the juice of
  the can along with the bay leaf, salt and orange zest.
  Cook the mixture uncover, over very low heat until the meat is
  tender: 2 1/2 to 3 hours. Do not allow to boil. You may add 1/2 cup
  of water at the time if it becomes too tick.
  Serge Demers Posted by Demers Serge  on

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Recipe ID 18615 (Apr 03, 2005)

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