Rio Grande Chile
Ingredients| 1 lb pintos-directions on pkg. 2 can beer--12 oz. 8 lb bone-in beef chuck 2 tbsp salad oil (approx. amt.) 4 large onions, chopped 1 head garlic, chopped 1 1/2 tbsp chili powder 1 1/2 tbsp paprika 4 tsp ground cumin 1 tbsp oregano leaves 1 1/2 tsp sugar 1 tsp corriander, ground 1/2 tsp red pepper (cayenne) 1/4 tsp allspice 1 can chicken broth 1 can tomato sauce (8 oz.) 2 tbsp bourbon whiskey (opt) 1 salt to taste |
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Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles;
discard stems and seeds. Break chiles into pieces. Combine chiles and
beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce
heat, cover, and simmer until chiles are soft. Puree chiles and
liquid in blender. Rub puree through wire strainer with back of
spoon--discard residue, set puree aside.
Cut beef from bones. Trim and discard excess fat; cut meat into 1"
cubes.
Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a
time, and cook until well browned on all sides. Lift out meat and set
aside.
Add onions and garlic to pan. Cook over med. heat, stirring often,
until onions are soft. Add chili powder, paprika, cumin, oregano,
sugar, coriander, red pepper, and allspice. Cook, stirring for 2
min.. Add beef and any juices that have accumulated., chile puree,
broth, tomato sauce, and whiskey. Stir well, then bring to a boil
over high heat; reduce heat, cover, and simmer stirring occasionally,
until beef is very tender to bite (abt. 2 hrs.). Ladle chili into
individ. bowls; top with beans and condiments.
Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese,
diced tomatoes, sliced green onion tops, sour cream.
Servings:
12
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Rio Grande Chili Numero Uno
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