SOUTHWEST COWPOKE CHILI by CHEF DAN:
Serves
6-8
INGREDIENTS:
1 (4
pound) beef chuck roast, cut into 1/2-inch cubes
2 teaspoons
kosher salt
4
slices bacon, cut into 1/4-inch pieces
1
onion, cut into 1/2-inch dice
2
tablespoons tomato paste
2
tablespoons EACH green chipotle powder, tablespoons chili powder, smoked
paprika, and expresso coffee
1 teaspoon
EACH cumin seeds and mustard seeds
3
tablespoons unsweetened chocolate, shaved
6 cups
beef broth
4
garlic cloves, minced
1
tablespoon lime juice
1/2-onion,
cut into 1/4-inch pieces
1 bunch
fresh cilantro, minced
2
limes, quartered
DIRECTIONS:
(PREHEAT OVEN TO 275 F)
1.
Toss
the beef with the salt and set aside.
2.
Cook
the bacon in oven-proof skillet over medium-heat.
3.
Stirring
occasionally to ensure even browning.
4.
Transfer
to a platter with a slotted spoon.
5.
Increase
the heat medium-high add the meat in a single layer into the bacon grease.
6.
Brown
all sides, for about 4-5 minutes.
7.
Transfer
to a plate.
8.
Lower
the heat to medium; add the onion and tomato paste.
9.
Saute
for 4-5 minutes or until translucent.
10. In a bowl combine chipotle powder
and next 5 ingredients; pluss1/2-cup broth
11. Mix until smooth stir in chocolate
shavings.
12. When the onion is soft, stir in the
garlic, chili chocolate mixture, cook 1 minute.
13. Add the beef, cooked bacon, and remaining
broth, and lime juice.
14. Stir well, increase the heat to
high and bring to a boil.
15. Cover, leaving the lid slightly
ajar.
16. Place in the oven and cook 3 hours
or until the meat is fork tender.
17. Garnish with onion, cilantro and limes.
CROCK
POT VERSION:
1.
After
brown the meat bacon and sautéing the onion and garlic place all ingredients in
the crock pot and cook on low for 8-10 hours and on high for 4-5 hours.
2.
Garnish
with the onion, cilantro and limes
ENJOY
DAN: LOVE COWPOKE CHILI!!
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