Recipe#5464

Title: Chili 19

rec.food.recipes archive

1 Batch Ancho Chili paste**
 1 tablespoon cumin seeds
 1 1/2 pounds beef chuck roast trim of fat cut into a dice
 1 1/2 pounds lean pork cut in dice
 3 yellow onions, chopped
 6 cloves garlic chopped
 6 jalapenos chopped
 2 teaspoons salt
 6 tablespoons chili powder
 1 tablespoon oregano
 1/2 teaspoon ground cumin
 1/2 teaspoon cocoa powder
 3 tablespoons worcestershire sauce
 1/4 pound bacon diced
 dash cider vinegar
 2 cups cooked pinto beans (optional)
 1 bay leaf (optional)
 1 can tomatoes (28 ounces) (optional)
 1 cup corn (optional)
 Roast cumin seeds for 10 minutes in a 375 degree oven.  Remove and set
 aside.  Heat a LARGE kettle and saute the bacon until clear.   Brown the
 meats first (drain off the fat), and then add the remaining ingredients
 and  simmer for 3-4 hours on low, adding tomato sauce, beef stock or water
 if it seems dry.  Correct seasonings and add the cooked beans and tomato
 sauce,  cook for 1-2 more hours on low.
 Ancho Chili Paste
 8 dried anchos, seeded
 2 cloves garlic
 1 teaspoon oregano
 1 teaspoon salt
 Prepare chilies by cracking them open and removing seeds and veins and
 stems.  Cover with hot water. Soak for 1 hour.  Drain, but reserve the
 soaking liquid.  Place pepper skins in blender and add enough of the
 water so that the total amount in the blender is 2 cups.  Add remaining
 ingredients and blend until thick and smooth.
 Done.