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Title: Beef Chili
Categories: None
Yield: 4 Servings
| 4 | Pasilla chilies; seeded | |
| 2 | Ancho chilies; seeded | |
| 1 | Chili de arbol; seeded | |
| 1 1/2 | c | Chicken stock |
| 2 | Corn tortillas; quartered | |
| 6 | tb | Corn oil |
| 1 1/2 | lb | Beef stew meat; cut in 1/2" cubes |
| 1 | lg | Yellow onion; peeled and minced |
| 4 | Cloves garlic; peeled and minced | |
| 2 | tb | Ground cumin |
| 1 1/2 | c | Dark beer |
| 4 | c | Chicken stock |
| 1 | Cinnamon stick | |
| 8 | Sprigs fresh cilantro; tied in a bundle | |
| Fresh lime juice; to taste | ||
| Salt; to taste | ||
| Ground black pepper; to taste |
Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft. Cool slightly. Pour into a blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock.
Heat oil in a large saute pan over medium-high heat. When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside.
While oil is still hot, stir in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.
When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper.
Yield 4 regular or 8 appetizer servings
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w. Tomato Salsa Beef Chili Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish Mexican Flan Traditional Margarita Mango Margarita Watermelon Margarita
NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997
Recipe by: Dean Fearing
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