Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Chili: Chunky Ancho Chili with Beans




Source of Recipe


www.fbnr.com


Recipe Introduction


Dried anchos give the traditional chili flavor; jalapeño peppers provide the bite.


List of Ingredients




5 dried ancho chiles
2 cups water
2 tablespoons lard or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 pound boneless beef top sirloin steak, cut into 1-inch cubes
1 pound boneless pork, cut into 1-inch cubes
1 to 2 fresh or canned jalapeño peppers,* stemmed, seeded and minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup dry red wine
3 cups cooked pinto beans or 2 cans (15 ounces each) pinto or kidney beans, drained

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


Recipe



1. Rinse ancho chiles; remove stems, seeds and veins. Place in 2-quart pan with water. Bring to a boil; turn off heat and let stand, covered, 30 minutes or until chiles are soft. Pour chiles with liquid into blender or food processor container fitted with metal blade. Process until smooth; reserve.

2. Melt lard in 5-quart Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Add beef and pork; cook, stirring frequently, until meat is lightly browned. Add jalapeño peppers, salt, oregano, cumin, wine and ancho chili purée. Bring to a boil. Cover; reduce heat and simmer 1-1/2 to 2 hours or until meat is very tender. Stir in beans. Simmer, uncovered, 30 minutes or until chili has thickened slightly.

Variation To make chili with chili powder, use 1/3 cup chili powder and 1-1/2 cups water in place of ancho chile purée. Reduce salt and cumin to 1/2 teaspoon each.