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BEEF STEAK CHILI




Source of Recipe


Wolfgang Puck


List of Ingredients




Makes 8 to 12 servings

CHILI:

1 tablespoon whole cumin seeds

4 dried ancho chiles

1 canned or dried chipotle chile

2 cups water

1/4 cup vegetable oil

2 pounds lean beef steak, cut into small strips or coarsely ground

4 cloves garlic, minced

1 large onion, cut into small dice

1 tablespoon minced fresh oregano leaves

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

1 pound canned diced tomatoes

1/2 cup canned tomato paste

27-ounce can red kidney beans

Pinch sugar

Cayenne, to taste

TOPPINGS:

1 pint sour cream

6 ounces sharp cheddar cheese, shredded

6 ounces Monterey jack cheese, shredded

2 red onions, finely chopped

1 cup chopped fresh cilantro leaves

Recipe



Heat a dry saute pan over medium-low heat. Add the cumin seeds and toast them, stirring occasionally, just until they are fragrant, 1 to 2 minutes, then transfer them to a bowl and let them cool briefly. Grind the cumin seeds in a spice mill or with a mortar and pestle and set aside.

In the same pan, lightly toast the ancho chiles just until aromatic, about 1 minute per side; if the chipotle chile is packed dry, toast it as well (canned chipotles are moist and packed in a sauce, and don’t need to be toasted). Add the water to the chiles in the pan (along with the chipotle if it was canned), raise the heat, and bring to a boil. Turn off the heat and leave the chiles to soak until soft, about 10 minutes. Set the pan aside to cool. Remove the chiles, reserving the liquid. With a sharp knife, split open the chiles and remove and discard the stems and seeds. (Take care when handling hot chiles not to touch your eyes or other sensitive areas, and wash your hands well afterward with warm soapy water; or use kitchen gloves.) Transfer the chiles and water to a blender and puree the mixture. Set aside.

In a large saucepan over high heat, add the oil. When slight wisps of smoke begin to appear, add the beef, in batches if necessary to avoid overcrowding, and saute, stirring occasionally, until evenly browned, 5 to 7 minutes. Add the garlic and onion and continue to saute until they begin to turn glossy, 3 to 4 minutes more.

Add the chile puree, cumin, oregano, salt, pepper, tomatoes, and tomato paste and stir well. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer gently, stirring occasionally, until the beef is tender, about 1 hour. Stir in the kidney beans and the liquid from their can and simmer until the beans are heated through and the mixture is thick, about 20 minutes more. Taste the chili and adjust the seasonings to your liking with a little more salt and some sugar and cayenne.

Ladle the chili into deep heated bowls and let everyone add a selection of toppings to taste.