Recipe#5454

Title: Chili 08

From: " Mary f(pud) and Bernie" maryf@earthlink.net 
 Newsgroups: rec.food.cooking 
 Subject: Chili Recipe from Sunday 
 Date: Mon, 28 Oct 1996 22:44:04 -0800 
 Message-ID: <3275A7B4.73EA@earthlink.net> 

3/4 cup or so of ancho chili paste.
 3 pounds of Round steak or rump roast gound up to a coarse grind
   in the food processor (not as fine as ground beef).
 2 Large yellow onions chopped.
 3 tablespoons olive oil.
 9 -10 cloves garlic crushed
 1 packet of prepared chili mix (I used McCormicks HOT).
 3-5 tablespoons chili powder
 2 tablespoons new mexican chili powder (SUE what was the brand ?)
 1-2 cups water
 salt
 1 T cocoa powder
 1 tablespoon ground cumin
 1 tablespoon (mabye two of oregano)
 2 T worchestersire sauce
 1 32 ounce can of crushed, peeled, tomatoes
 Cooked pinto beans:
 Heat the oil in a large stock pot.  When hot add the onions, and stir
 turn down heat and let them simmer on low for about 1/2 hour, stirring
 now and then, you want them to just turn brown.  Add the ground meat
 and stir it around. Add garlic and stir well.  The meat will take 20
 minutes or so to brown.  Add the chili powders and about 1-2 cups
 of water, you want enough water to moisten it, but not make it soupy,
 so it can simmer without drying out.  Simmer with lid off for about
 20 minutes.
 Heat about 1/2 cups water to boiling, take 3-5 dried ancho chilis, pour
 boiling water over and let sit for 30 minutes or so.  Pull of stems
 and shake out some of the seeds.  Put in blender or food processor
 with about 1/2 of the water and blend until smooth.  By itself this
 stuff tastes bitter, but don't worry. 
 Add ancho chili paste, stir well, let simmer 10 more minutes (it
 should be thickening).  Taste for salt, add just a tad if needed, because
 it will cook longer and the salt will concentrate.  Add the
 of cocoa powder, cumin, oregano and tomato sauce.
 Stir and cook for 5-10 minutes (lid still off).  Add the beans and
 their liquid (which should not be much).  cover, almost (leave a crack
 for steam) and cook another (what was it Sue hour or hour and 1/2?).
 We started it around 5 and ate at 8 or so.  It turned out not super
 thick, still had enough juice you could mop up with french bread, and
 was really one of the best chili's I've ever made.  Had just the right
 bite.  Of course you add what you need for the bite :-).  And stir it
 every 5-10 minutes.
 Beans:
 about 3/4 cup of pinto beans washed and picked over for rocks (And I
 did find 2 rocks! :-) ).  Put beans in a pot, cover with water (about
 1/2 inch over, 2 bay leaves and a strip of salt pork (about 6 inches
 by 1/4 inch).  Bring to boil, cover, reduce heat and cook on low for
 30 minutes, check the beans and add water if needed.  Keep on a low
 simmer until semi tender to the bite, not mushy but still hold their
 shape.  It Think I started them at 3:00 and they were done by 5:00 or
 5:30 and still had 1/2 -3/4 cup of liquid.  Remove the bay leaves and
 salt pork before adding to chili.  If you don't want to add the beans,
 but serve them separately, cook them longer, to your desired tenderness
 and season with salt and pepper.
 Okay, hope that warms your winter :-).  Now Sue, did I forget anything?
 I know I forgot, have some good friends have them add seasonings to the
 pot and taste test and have some wine :-).