Recipe#5449

Title: Chili 02

Newsgroups: rec.food.recipes 
 From: demers@ere.umontreal.ca (Demers Serge) 
 Date: Fri, 25 Nov 1994 03:15:32 +0000 
 Message-ID: <9411252101.af07578@post.demon.co.uk> 

1 kg of beef chuck cut into small 1cm cubes
 2 large onions, finely chopped
 2 celery stalks, finely chopped
 2 garlic cloves, finely chopped
 2 Tbsp finely chopped ginger
 1 tsp ground cumin
 1 Tbsp oregano
 1/4 tsp cayenne pepper [I find it too hot with this]
 2 dried ancho peppers, stemmed, seeded and quartered [I do not use]
 2 jalapeno peppers, stemmed, seeded and chopped
 1/4 tsp black pepper
 1 Tbsp flour
 14 oz can of diced tomatoes, with the juice
 1 bay leaf
 1 1/2 tsp salt
 1/2 tsp grated orange zest
 ---- I skip this part because I do not use the ancho peppers ---
 Put in a small sauce pan the acho peppers with 2 cups
 of water and boil the liquid for five minutes. Turn off the heat and let
 soften for five minutes.
 Tranfer the chilies to a blender with 1/2 cup of the soaking liquid.
 Keep the remaining liquid. Add the jalapeno peppers and puree the
 chilies until smooth. Strain the puree through a sieve into the
 reserved soaking liquid, pressing the solids through with a spoon.
 ----------
 Heat about 1 Tbsp of oil in a skillet over medium-high heat. Add
 part of the beef cubes and brown them all over, about 8 minutes.
 Transfer the cubes into a pot. Repeat with the rest of the cubes,
 adding oil if needed.
 Add 1/2 Tbsp of oil to the skillet and cook the onions, celery and
 garlic. Saute the vegetables for 5 minutes stirring frequently. Stir
 in the ginger, cumin, oregano, cayenne pepper, black pepper and
 cook for one minute. Add the flour and cook one more minute, stirring
 constantly. Transfer the mixture to the pot with the meat.
 Pour the reserved chili mixture (or just the chopped jalapenos)
 with 2 cups of water into the pot. Stir in the tomatoes and the
 juice of the can along with the bay leaf, salt and orange zest.
 Cook the mixture uncover, over very low heat until the meat is
 tender: 2 1/2 to 3 hours. Do not allow to boil. You may add
 1/2 cup of water at the time if it becomes too tick.
 enjoy!
 Serge Demers