Real-deal chili
Source of Recipe
Sobeys
List of Ingredients
2 jalape�o peppers
2 large onions
5 garlic cloves, halved
2 cups (500 mL) coarsely chopped fresh coriander
2 canned chipotle peppers in adobo sauce (optional)
2 tsp (10 mL) chili powder
1 tsp (5 mL) each ground cumin, dried oregano leaves and salt
1-1/2 lbs (750 g) stewing beef
3 tbsp (45 mL) olive oil
1 green pepper, seeded
355 mL can or bottle beer
28 oz (796 mL) can diced tomatoes, including juice
1/2 cup (125 mL) grated cheddar
1/2 cup (125 mL) ch�vre (optional)
Recipe
1. Seed and coarsely chop jalape�os. Coarsely chop 1 onion. Place along with garlic in a food processor. Add coriander, chipotles, if using, and seasonings. Pulse to form a paste.
2. Cut meat into 1-inch (2.5-cm) cubes. Heat oil in a large saucepan set over medium-high heat. Add half of meat. Cook until browned, turning often, from 6 to 8 minutes. Remove to a large bowl. Repeat with remaining meat. Meanwhile, coarsely chop remaining onion. Cut pepper into 1-inch (2.5-cm) pieces.
3. Return first batch of meat to pan along with any juices. Reduce heat to low. Stir in onion and pepper. Stir often 3 minutes. Pour in beer. Using a wooden spoon, scrape brown bits from bottom of pan. Stir in tomatoes, juice and jalape�o paste.
4. Cover saucepan and cook, stirring occasionally, until meat is tender, from 1 to 1-1/2 hours. Add salt, if needed. Set aside 2 cups (500 mL) chili. Spoon remaining chili into bowls. Top with cheddar and ch�vre, if using. Set out bowls of sour cream, chopped green onions, coriander and avocado for garnish. Pour remaining chili into a large freezer bag, seal and refrigerate up to 5 days or freeze up to 2 months. Use for tacos.
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