| Chili | |||||||||||
| To bean, or not to bean: that is the question: Whether ‘tis nobler in the mouth to take the full force of your chili neat or to woos it up with beans is a personal and regional decision. Texans would no more put beans in their chili than ketchup in their coffee. But many Midwesterners want beans in their chili and their meat ground, not cubed. This recipe with spice mixture I makes a rich, dark, chili with some bite, but not too much spice. Use spice mixture II if you want to use the chili as a filling for tacos or burritos. If, like most families, you have people with varying liking for spicy hot foods, serve the chili with a side dish of diced chipotle peppers for those who want to turn up the heat.
Sue Kleber |
1 lb. pork, diced into 1/2 inch cubes 2 lb. beef chuck, diced into 1/2 cubes 2 large onions, diced 3 Anaheim chiles, diced 1 14 1/2 oz. can beef broth 1 12 oz. can beer 1 8 oz. can tomato sauce |
1 14 1/2 oz. can diced, peeled tomatoes 1 cup water 1/4 cup canned tomatillo salsa verde 1 bay leaf salt and pepper olive oil 2 15 oz. cans kidney beans, drained (very optional) |
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| Spice Mix I 4 Tb. dark, sweet chili powder 1 Tb. ground cumin 1 Tb. paprika 2 tsp. dried Mexican oregano 1 tsp. ground coriander |
Spice Mix II 5 Tb. dark, sweet chili powder 2 Tb. ground cumin 1 Tb. paprika 2 tsp. dried Mexican oregano 1 Tb. ground coriander Additional 1/4 cup salsa verde |
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| Season the meat with salt and pepper and brown in olive oil in three batches, getting a good thick crust of brown on each batch. Transfer meat to a 4 to 6 quart dutch oven and deglaze the skillet with some of the broth and add the broth to the meat. Sauté the onions and peppers until the onions are translucent and add the garlic and cook slowly for about five minutes. Add sautéed mixture to the dutch oven. Add additional olive oil to the skillet and add the spice mixture, using additional oil, if necessary, to make a paste. Toast slowly for about five minutes and then add the beer to deglaze and clean the pan. Add beer and spice mixture to the large pot and add the remaining broth, the tomato sauce, the salsa verde and the bay leaf. Drain the tomato juice into the pot and finely chop the tomatoes and add them. Correct for salt and pepper and simmer, covered for about an hour. If you like beans in your chili, add them and cook just until heated through. Serve garnished with shredded cheddar or jack cheese, a dollop of sour cream and sliced scallions, and or seeded and finely minced chipotle pepper from a can of chipotle peppers in adobo sauce. Only people who were born in Cleveland are permitted to crush saltine crackers into their chili. Amen. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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