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Chili

Western.Chefs's picture
Ingredients
  Pequin chile 6
  Ancho chilies 6 , seeds removed
  Olive oil 2 Tablespoon
  Boneless beef 1 Pound, cut into 1/2-inch cubes
  Boneless pork 1 Pound, cut into 1/2-inch cubes
  Canned italian tomatoes 28 Ounce, undrained (1 Can)
  Bay leaves 2
  Cumin seed 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Oregano 2 Teaspoon
  Paprika 2 Tablespoon
  Chili powder 3 Tablespoon
  Sugar 1 Tablespoon
  Coarse salt To Taste
  Ground black pepper 1
Directions

Place chilies in a bowl, cover with 2 cups boiling water, and let soak at least 30 minutes.
Drain, reserving the liquid, and set aside.
In a heavy saucepan, heat the oil, add the cubed beef and pork, and saute until browned.
Add the tomatoes and the reserved liquid from the chilies, and bring to a boil.
Reduce the heat, add the bay leaves, and let simmer, uncovered, for 1 hour.
Meanwhile, place the chilies, cumin seed, garlic, oregano, paprika, chili powder, and sugar in a food processor or blender and puree.
Add a little water if necessary.
Stir the puree into the meat mixture and let simmer another 30 minutes.
Season with salt and pepper to taste and serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Blending
Ingredient: 
Chili

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