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10 - 75 CHILI

Source of Recipe

the web


List of Ingredients

2 pounds ground round
1 pound bulk Italian sausage
4 cups Basic Brown Soup Stock (page 34) or canned beef broth
1 teaspoon saffron threads 3 tablespoons olive oil
2 cups coarsely chopped shallots
2 tablespoons finely chopped garlic
1 can (10 ounces) green chiles, chopped fine
1 teaspoon oregano
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne pepper
2 tablespoons commercial chili powder
1 teaspoon salt
Black pepper, freshly ground, to taste
1 can (6 ounces) tomato paste
1 can (30 ounces) red kidney beans, drained



Recipe

In a large, heavy skillet, brown ground meat and sausage. Transfer to a 4-quart pot. In the same skillet add beef stock and bring to a boil. Remove stock from heat. Crumble saffron and add to the stock. Set this aside in a separate bowl. Add olive oil to the skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from heat. Add canned chiles, oregano, cumin seeds, cayenne pepper, chili powder, salt, and a few grindings of black pepper. Stir together, then add tomato paste and beef stock. Mix together thoroughly. Add this to the meat and bring to a boil. Stir. Reduce heat and simmer in half-covered pot for 1-1/2 hours. Add beans 10 minutes before completion.


SERVES 10 - 12