Sunday, March 19, 2006


I wasn't able to work on the car this week. Did manage to make a batch of chili. My recipe

  • 1 - 2 lbs. Quality stew beef
  • 1-2 Chipotle Chiles
  • 3-6 Ancho chills or 2-4 Guajillo or Mulato chills.
  • 1 white onion
  • 1 clove garlic
  • 1 can tomatoes
  • 1 can tomato paste
  • butter or oil

Seed the dried chilies (or not if you like the seeds) Boil some water. Take it off the heat and soak the chills in the water. While the chilies are soaking peel and quarter the onion. Crush and peel the garlic. Place the onion and garlic in a food processor. Drain the chilies and place in food processor. Put on the lid and puree. Heat oil or butter in a large pot. Clarify butter. Crank the heat all the way up. Fry the chili puree for a few minutes then add the meat. Brown the meat. Add the tomatoes and the paste. Add about a cup of water. Heat to boil and then reduce heat to low. Cook a few hours. Add water as needed. Serve with plain rice, corn tortillas and a salad. Sour cream if you want it.

Chipolte is a smoked dried jalapeno. No substitute for this ingredient. I've use several varieties of chilies for the others. Each brings a unique flavor. Some are hotter than others. If you have a choice, start with Ancho chilies.


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