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    Chili Colorado

    Source of Recipe


    6 dried ancho or pasilla chilies
    3 1/2 cups beef broth
    3 lb boneless beef chuck, cut in 1/2" cubes
    2 tbsp vegetable oil
    1 large onion, chopped
    4 large garlic cloves, crushed & finely chopped
    1/2 tsp salt
    2 tsp ground cumin seed
    1 tbsp chili powder
    1 tbsp cornmeal, optional

    Remove stems and seeds from chilies. Coarsely chop chilies. Place
    in bowl, cover with boiling beef broth and let steep for 30 minutes.
    Heat oil in large Dutch oven, add onion and cook, stirring constantly,
    until soft and lightly browned. Add garlic, salt and beef cubes.
    Cook, stirring constantly, just until beef loses its pink color.

    Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of
    chili liquid into beef. Stir in chili powder and ground cumin seed
    and bring to a boil. Reduce heat and simmer, uncovered, over
    medium-low heat for 1 hour, stirring occasionally.

    Place soaked chilies and remaining liquid in blender container,
    cover and blend until smooth. (If necessary, add 1/2 cup more of
    water to make blending easier.) Add mixture to beef and cook over
    medium-low heat, stirring occasionally, for 30 minutes or until
    meat is tender.

    If a thicker chili is desired, gradually stir in cornmeal 1 tablespoon
    at a time then cook, stirring constantly, until thickened. Taste
    and season with salt as desired.

    Remove from heat and ladle into bowls. Serve with a variety of
    condiments such as chopped yellow peppers, red onions, tomatoes,
    avocado, fresh lime juice or grated cheese.

    Makes twelve 1/2-cup servings




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