Hazel's Recipe Files: Meals, Main Dishes
Hazel's Recipe Files: Meals, Main DishesSlow cooker recipe.
Ancho chilies (sometimes called pasilla chilies) are sweet and fairly mild. In this recipe, they give the chili a rich, dark color and provide a unique, slightly spicy flavor.
Remove stems and seeds from chilies. Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes.
Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, just until beef loses its pink color.
Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of chili liquid into beef. Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally.
Place soaked chilies and remaining liquid in blender container, cover and blend until smooth. (If necessary, add 1/2 cup more of water to make blending easier.) Add mixture to beef and cook over medium-low heat, stirring occasionally, for 30 minutes or until meat is tender.
If a thicker chili is desired, gradually stir in cornmeal 1 tablespoon at a time then cook, stirring constantly, until thickened. Taste and season with salt as desired.
Remove from heat and ladle into bowls. Serve with a variety of condiments such as chopped yellow peppers, red onions, tomatoes, avocado, fresh lime juice or grated cheese.
Yield: Makes twelve 1/2-cup servings.
[The Chili Colorado recipe makes a nice complement to Brute Force Chili. If I'm having a big party I'll make up a batch of each. The recipe is simpler, as far as ingredients go, but the actions are more complicated. If you goof (as I did, the first time I fixed it), just remember that in the end, everything's going to be blended into a smooth mixture and poured into the same pot. It's a great recipe to have on hand when you're entertaining a friend who can't eat tomatos. Yes, it's a tomato-free chili.]
June 1988
This is a work in progress.
The McCormick Chili Powder in my spice cabinet contains: Chili pepper, Cumin, Oregano, Salt, Silicon dioxide (added to make free flowing), and Garlic. I thought I'd try mixing up something using the packaged spices for sale under the "El Guapo" brand. The ingredients list on the McCormick shows that there should be more cumin than garlic, in fact they call for less garlic than salt. So depending on how this works out I may modify the recipe.Mix it all up in a quart-size zip bag.
September 2012
March 2016
hazelweb@boston-baden.com
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Home of Margarita Jell-O, an alcoholic use for lime
jello.
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