Hand Cut Chili
Source of Recipe
Niman Ranch
Recipe Introduction
This recipe is from Phil Ferrato, the chef for the staff at Wired
Magazine. He makes this recipe for the employees at the magazine and
cooks it for a crowd. You can reduce the ingredients proportionately if
you want to cook for fewer people
List of Ingredients
5 pounds Niman Ranch hand cut beef, for chili
1/2 cup vegetable oil
2 quarts strained tomatoes
3 medium fresh white onions, chopped fine
2 garlic heads, chopped fine or pressed
2 tablespoons epazote, (a specialty herb)
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons cumin seeds
1 tablespoon ground ancho chile, and
1 tablespoon ground pasilla chile
1 teaspoon ground chipotle chile
1/4 cup sea saltRecipe
In a heavy pot large enough to contain all the ingredients, heat the oil
over medium heat, add the remaining ingredients (save the chili beef)
and cook the mixture for about 15 minutes, making sure it doesn't start
to brown. Add small amounts water if the mixture gets too dry. Add about
2 quarts strained tomato and cook for about 30 minutes, adjusting
seasoning to taste. Add five pounds Niman Ranch hand cut beef for chili
and simmer gently for about 40 minutes. Do not allow the mixture to
boil; it will get tough, watery and grainy. You can add cooked pinto
beans to the meat chili if desired. This chili tastes best reheated the
next day.
Serve it with Basmati rice, crhme fraiche or sour cream and tomatillo
salsa or salsa of your choice. Sliced avocado are a great garnish.
The chef's notes on Ingredients:
Pomi brand strained tomatoes are recommended. For the ground chilis, you
can buy ground red chilis and chipotle in bulk spice departments of
specialty grocery stores. To make the chili paste, soak whole dried
chilis in warm water. De-seed and stem, puree in a food processor and
add to recipe to taste. Be sure to wear rubber gloves! Even ground
chilis should be handled with care.
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