Karl Ratzsch's Chili
Source of Recipe
Karl Ratzsch's
List of Ingredients
3 dried chili peppers, crumbled
2 cups water
2 pounds chili cut beef (coarsely ground beef, see note)
1 pound ground lamb or venison
2 cups chopped onion
1/8 cup minced garlic
1 can (28 ounces) stewed tomatoes
1/2 can beer
3/4 teaspoon black pepper
1/4 cup mild chili powder
1/8 cup ground cumin
1 tablespoons packed brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 cup paprika
2 cups beef broth
1 1/2 tablespoons chicken base
1 1/2 teaspoons oregano
1 cup canned, diced green chiles
1 tablespoon beef base
1 tablespoons apple cider vinegar
1 tablespoons masa harina (corn flour)
Salt and pepper to taste
Minced onion and Cheddar cheese for garnish
Recipe
Combine chili peppers and water and bring to boil. Discard peppers, reserve water. Set aside.
Brown meat in large, heavy kettle. Add onion and garlic, stewed tomato, beer, black pepper, chili powder and pepper water. Add cumin, brown sugar, cloves, nutmeg, paprika, broth, chicken base, oregano, green chiles, beef base and vinegar.
Simmer on low heat 30 minutes. Add corn flour and simmer 10 minutes. Add salt and pepper to taste. Garnish with minced onion and Cheddar cheese. Makes 7 to 10 servings.
Note: Beef can be coarsely ground at most butcher shops. You can also serve pinto or red chili beans that have been cooked in minced ham and chili sauce on the side if desired. This recipe is for "One-Alarm Chili." For hotter chili, add more chili powder a tablespoon at a time.
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