Bob's PSP Chili
Source of Recipe
Chilipaper
List of Ingredients
2 lb chuck roast, cut into bite size pieces (cut as you prefer, but reheating will break the meat fibers down, so it is usually better to start with fairly large "chunks".
3 Tbs "pure" chili powder (chili powder without the additional herbs)
4 tsp sweet Hungarian paprika
2 tsp cumin seeds, toasted
1 tsp ground cumin
1 tsp ground Mexican (not Mediterranean) oregano
1 tsp MSG (Accent, optional)
1 to 2 tsp (to taste) kosher salt (I use kosher because it doesn't have the bitterness that "regular" salt does)
1/2 tsp sugar (counteracts the tomato's acidic bite)
1 tsp freshly ground black pepper (to taste)
1/2 to 1 tsp cayenne pepper (heat it up like you want!)
2 cloves fresh garlic, minced
1 yellow onion, chopped
1 8 oz can Hunts tomato sauce or El Paso Green Chile Tomatoes or Rotel tomatoes, your choice. (Remember, the Rotel has "heat" so adjust the cayenne accordingly)
Optional ingredients:
1/2 to 1 tsp balsamic vinegar
1/2 tsp ground coriander OR 1/2 tsp cilantro leaves, minced
Recipe
Brown meat and drain, reserving some of the juices; set aside. Thoroughly mix next 10 ingredients (dry spices) together. Add dry spice mixture to meat and blend well. Saute onion and garlic in reserved beef juices, add to meat and blend. Add liquid ingredients and a little beef stock (or beer if you prefer, but a "quality" beer if you do!). 1 to 2 cups should be sufficient. Combine thoroughly.
Return meat to a simmer for about 2 hours or until almost done. Let cool, then refrigerate overnight (this "tightens the meat). Reheat the next day - taste and adjust seasonings. Thicken with regular or masa flour, your choice. A couple of tablespoons should be sufficient.
Notes:
Chop more onion and serve on the side. Onions tend to lose their flavor when simmered for extended periods. Grated Cheddar cheese and chopped cilantro may also be served on the side. Grind all herbs in a mortar if possible to release the essential oils.
|
|
member logon
