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WESTERN CHILI




Source of Recipe


Chef Paul


List of Ingredients




6 tablespoons Chef Paul Prudhomme's Meat Magic®, or Pork and Veal Magic®
4 tablespoons ground dried California Beauty chile peppers
2 teaspoons ground dried Guajillo chile peppers
11/2 teaspoons ground cinnamon
11/2 teaspoons ground nutmeg
11/2 teaspoons ground dried Ancho chile peppers
11/2 teaspoons ground dried Pasilla chile peppers
1 teaspoon ground coriander
1/2 cup yellow cornmeal, toasted
3 tablespoons vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
1 1/2 cups finely diced fresh Anaheim chile peppers
4 cups chopped onions, in all
5 cups beef stock, in all
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped red bell peppers
1 1/2 cups chopped yellow bell peppers






Recipe



Combine the seasoning mix ingredients in a small bowl. Toast the cornmeal in a 6- to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes.

Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the meat and 4 tablespoons of the seasoning mix. Cook, stirring frequently, until the meat begins to brown, about 4 minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions. cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal and 11/2 cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers and the remaining onions. Stir and scrape the pan bottom and stir in the remaining stock and the remaining seasoning mix. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 11/2 hours. Remove from the heat and serve.

Makes 10 cups.