Saturday, October 27, 2007

Chili Recipie

We're simmering up a pot of chili to have now that the nights have turned cold. It's an amalgam of a bunch of other recipies:

2 medium onions
as much garlic as you want (I like lots)

2 - 2.5 pounds chuck, coarsley ground/chopped (I do it in a food processer)
1/2 tsp New Mexico chili
1/2 tsp Ancho chili
1/2 tsp chili powder
2 tsp cumin
1/2 cinnamon stick

1 - 3 fresh hot red peppers, your favorite kind
1 28 oz. can of tomatoes
2/3 - 3/4 cup sun-dried tomatoes packed in oil

(optional) 2 cans pinto beans, drained and rinsed. You can use kidney beans if you prefer.
  1. Chop up onions and garlic fine in a food processor.
  2. Saute chopped onions and garlic in olive oil until soft, put into large dutch oven
  3. In same pan, lightly brown the ground chuck. Add to dutch oven.
  4. Stir all spices into the meat and onion mixture. Heat through, stirring every so often to prevent any burning.
  5. In food processor, blend hot chili(s) and sun-dried tomatoes until they make a paste. Add a little olive oil from the tomato jar if needed.
  6. Dump can of tomatoes into food processor with chili paste, blend until tomatoes are chunky.
  7. Pour tomato mixture into meat mixture. Add a cup of water. Stir well.
  8. Simmer on low for 1 hour.
  9. If desired, add cans of pinto beans at this point. Simmer an additional 30 minutes.
Consider some of the following variations.
  • If you like a meatier chili, use a 14 oz can of tomatoes and/or omit sun-dried tomatoes.
  • If you like it hotter, add more fresh peppers and toss in some cayenne.
  • For a slight mole overtone, stir in 1 oz. unsweetened baking chocolate.
  • Use red wine or beef stock instead of water for a richer taste.
  • Saute the chuck in some pan drippings from smoked bacon for a smokier taste.
Remember - chili is always better the second day!


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