Firehouse Chili 2
Source of Recipe
Eating Well
List of Ingredients
2 pounds ground round beef or ground turkey
4 cups fresh or canned beef stock low sodium
1 teaspoon saffron threads
3 tablespoons water
2 cups coarsely chopped shallots
2 tablespoons finely chopped garlic
One 10-ounce can green chilies rough puree
1 teaspoon dried oregano crushed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
Freshly ground black pepper
One 6-ounce can tomato paste
One 30-ounce can pinto beansRecipe
In a large heavy skillet, brown the ground meat. Transfer to a 4-quart pot. In the same skillet, add the beef stock and bring to a boil. Remove the stock from the heat, then crumble the saffron and add to the stock. Set this aside. Add the 3 tablespoons of water to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from the heat.
To the second skillet add the chilies and seasonings. Stir together. Add the tomato paste and beef stock to the second skillet. Mix together thoroughly, then add this to the meat and bring to a boil. Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours. Add the beans 10 minutes before completion.
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