Karen...Your chili recipe

doucanoe

16 years ago

Would you mind posting it again? I tried searching, but found a lot of old swap posts instead! LOL

I am in the mood for chili, but would like to try your recipe this time reather than my old standby...

Thanks!

:inda

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Comments (5)

riverrat1
16 years ago
I'm glad I saw this! I hope you Enjoy this as much as we do.

Beef Chili with Ancho, Mole, and Cumin

8 servings.

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into Â½- to Â¾-inch cubes
1 large onion, chopped (about 2 cups)
4 (or more) large garlic cloves, chopped
3Â½ cups (or more) beef broth, divided
Â¼ cup pure ancho chili powder
Â¼ cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1Â½ teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix) (I have not yet needed this Â itÂs just a thickening agent.)
Â¼ teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans
Chopped white, red, and/or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeÃ±o chiles
Sour cream
Tortilla chips or oyster crackers

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

SautÃ© bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Sprinkle beef with salt and pepper. Working in 4 batches, sautÃ© beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon.

Add onion and garlic to pot. SautÃ© until onion begins to brown, about 5 minutes. Add Â½ cup broth to pot. Bring to a boil, scraping up browned bits.

Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by Â½ cupfuls if chili is dry, about 2Â½ hours or more.

Mix in masa by teaspoonfuls to thicken chili or add more broth by Â¼ cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.)

Set out garnishes as desired. Ladle chili into bowls and serve.

Â Bon AppÃ©tit, February 2009
doucanoe
Original Author
16 years ago
Thanks! Can't wait to try it.

Not sure I'll be able to find ancho chili powder, will regular (Penzey's) do?

Linda
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riverrat1
16 years ago
Sure it will do! Just use alot of it! LOL! Enjoy!
riverrat1
16 years ago
Now you have gone and done it! Guess WFD? lol
doucanoe
Original Author
16 years ago
Same here...it's simmering on the stove right now. I am also making Woodie's Mexican Black Beans to serve with it.

I may have to heat up some leftover vegetable soup for Tim, tho....this chili is quite spicy and he breaks a sweat on white bread! LOL

If I get up the nerve, I may try homemade tortillas, too. I still have the tortilla press that Michelle sent in a swap a few years ago that I haven't ever used. Time to break it out, I'd say...

Linda

Karen...Your chili recipe

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Karen...Your chili recipe

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