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    Southwestern-style Beef Chili

    Source of Recipe


    6 tablespoons vegetable oil
    3 pounds beef chuck, cut into 1/2" cubes, patted dry
    3 large onions, finely chopped
    1 jalapeno, seeded and finely chopped
    8 garlic cloves, minced
    4 teaspoons ground oregano
    3 tablespoons ground cumin
    2 teaspoons ground coriander
    1 teaspoon ground cinnamon
    1/2 cup chili powder
    1 can beer, 12 ounces
    2 1/2 cups beef stock or veal stock
    1 can crushed tomatoes, 28 ounces
    1 canned chipotle in adobo, chopped
    1 red bell pepper, cut into 1/2" dice
    1 yellow bell pepper, cut into 1/2" dice
    1 can kidney bean, 15 ounces
    1 can pinto beans, 16 ounce
    1/2 ounce unsweetened chocolate, grated (1/2 square)
    salt and freshly ground pepper, to taste

    sour cream
    tomato salsa
    shredded sharp cheddar cheese
    chopped scallion or red onion

    In a 6 quart pot, heat 2 tablespoons of the oil over medium heat.
    In batches, brown the beef on all sides for 5-7 minutes, or until
    it is well browned (Don't crowd the pan or the meat will steam.)
    Remove to a bowl and reserve.

    Add another 2 tablespoons of the oil to the pot over medium heat.
    Add the onions and saute until softened and lightly browned. Add
    the jalapeno chile and saute for another minute. Add the garlic,
    oregano, cumin, coriander, cinnamon and chili powder, saute, stirring
    constantly, for another 2 minutes, or until the spices have mixed
    together and there is an aroma in the air.

    Add the beer, stock, tomatoes and chipotle chili and bring to a
    low simmer. Return the meat to the pot. Cover partially and simmer
    over low heat, stirring occasionally, for 1 1/2 hours, or until
    the meat is tender.

    Meanwhile, in a skillet, heat the peppers and saute for 3 to 5
    minutes, or until cooked slightly crisp. Set aside.

    Add the Kidney and pinto beans to the chili mixture and continue
    simmering, uncovered for 30 minutes longer, or until slightly
    thickened. Add the grated chocolate, sauteed peppers, salt, and
    pepper, and stir until the chocolate is melted. Taste for seasoning.
    Serve in large chili or pottery bowls. Surround with small bowls
    of sour cream, salsa, shredded Cheddar cheese, and chopped onions.




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