Friday, October 13, 2017

BEEF CHILI WITH DRIED CHILES ENJOY DAN:

          BEEF CHILI WITH DRIED CHILES by CHEF DAN:
Serves 8-10

INGREDIENTS:
2-pound beef shoulder roast, cut into bit-size pieces
2 dried New Mexico dried chilies Mulato pods
3 dried New Mexico dried Chilies
1 dried Chile Cascabel chili pods
1 tablespoon EACH coriander seeds, and mustard seeds
2 teaspoon Mexican dried oregano
3 garlic cloves, minced
2 (14.5 Oz) cans ROT*TEL tomatoes with green chilies
2 tablespoons grape-seed oil
2 pound diced beef shoulder
 1-onion, diced
6 cups beef stock
1 bottle stout beer
2 EACH tablespoons instant coffee, and unsweetened cocoa
1 tablespoon dried parsley
3 (15 Oz) cans pinto beans, rinsed and drained

DIRECTIONS:
1.   In a heatproof bowl, cover the chilies with boiling water and let stand for 20 minutes.
2.   Stem and seed the chilies and transfer to a blender.
3.   Add the coriander seeds, cumin, mustard seeds, oregano, garlic and 1/3-of the tomatoes
4.   Puree until smooth.
5.   In a stock pot, heat the oil over medium-high heat and when sizzling.
6.   Add the cubed meat and brown for 2-3 minutes.
7.   Transfer meat to a plate.
8.   Add the onions and sauté for 4 minutes.
9.   Add the garlic and sauté for 1 minute.
10  Add the beef and pureed chilies, and cook stirring for 2 minutes.
11  Add stock, beer, coffee, parsley, and remaining tomatoes.
12  Bring to a boil, cover; reduce heat to low and simmer for 1 hour.
13  Add the beans and cook uncovered for 1 more hour.
14  Season with salt and pepper.

ENJOY DAN:                           BE STONG KEEP FAITH AND EAT CHILIES!!       




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