Text 4961, 100 rader
Skriven 2013-09-23 06:50:42 av Dave Drum (1:261/38)
Ärende: Chile 4065
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Chilli w/Ancho, Mole & Cumin
 Categories: Beef, Soups, Stews, Chilli, Chilies
      Yield: 8 Servings

MMMMM---------------------------CHILLI--------------------------------
      1 tb Cumin seeds
      4 sl Bacon; chopped
      4 lb Boneless chuck; trimmed, in
           - 1/2" - 3/4" cubes
      1 lg Onion; chopped (2 cups)
      4 lg Garlic cloves; chopped
  3 1/2 c  (or more) beef broth;
           - divided
    1/4 c  Pure ancho chile powder *
    1/4 c  Texas-style chilli powder
           - blend (such as Gebhardt)
      1 tb Mole paste **
      2 ts (or more) salt
      2 ts Apple cider vinegar
  1 1/2 ts Dried oregano; crumbled
      1    To 2 tablespoons masa (corn
           - tortilla mix) ***
    1/4 ts Cayenne pepper; or more

MMMMM-------------------------GARNISHES------------------------------
           Warm, freshly cooked or
           - drained canned black beans
           - or pinto beans
           Chopped white, red, or green
           - onions
           Grated cheddar cheese,
           - Monterey Jack cheese, or
           - queso fresco
           Sliced fresh or pickled
           - jalapeno chilies
           Tortilla chips or oyster
           - crackers

  This richly flavoured chilli pays homage to the Texas "bowl of red,"
  in which meat is the star. Mole paste, ancho chile powder, and cumin
  add depth of flavor. Set out bowls of beans, cheese, onions, and other
  garnishes so that guests can have their chilli just the way they like
  it.

  For chilli:

  Toast cumin seeds in heavy small skillet over medium heat until
  fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice
  mill or in mortar with pestle.

  Sauté bacon in large pot over medium high heat until brown and crisp.
  Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with
  salt & pepper. Working in 4 batches, sauté beef in drippings in pot
  until browned, about 5 minutes per batch. Transfer beef and most
  drippings to bowl with bacon. Add onion and garlic to pot. Sauté until
  onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot.
  Bring to boil, scraping up browned bits. Return beef, bacon, and any
  accumulated juices to pot. Mix in ancho chile powder, Texas-style
  chilli powder, mole paste, 2 teaspoons salt, vinegar, oregano, and
  cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low
  and simmer gently uncovered until beef is very tender, stirring
  occasionally and adding more broth by 1/2 cupfuls if chilli is dry,
  about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chilli or
  add more broth by 1/4 cupfuls to thin. Season chilli with salt,
  pepper, and cayenne, if desired.

  DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until
  cold, then cover and keep chilled. Rewarm over low heat.

  For garnishes:

  Set out garnishes as desired. Ladle chilli into bowls and serve.

  *Available in the spice section of many supermarkets and at Latin
  markets.

  **Available in the Latin foods section of most supermarkets and at
  Latin markets.

  ***Also known as masa harina; available at many supermarkets and at
  Latin markets.

  Bon Appétit | February 2009

  by Cheryl Alters Jamison and Bill Jamison

  Yield: Makes 8 servings

  MM Format by Dave Drum - 17 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... As scarce as truth is, the supply has always been in excess of the demand.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)