It is most definitely chili season and that makes me excited! This is the third we've tried recently and it was awesome, maybe even my favourite. I certainly liked the inclusion of the various kinds of chilies, and I'm very much into this broiling of veggies before blending them to make sauces. That and they make the kitchen smell awesome. It was so cold and horrible out and I was so keen to get home and into the warm that stopping by the beer store for Coronas was out of the question, so we used a lonely bottle of Blue Buck (thanks Jonny!) from the back of our fridge. The ingredients list doesn't include garlic but it's there in the method - I think I used about 5 nice cloves but then we're fans and it's always nice to get a little in now and then to fight Winter colds.
This may have a bunch of steps, but they really don't take much effort and a little planning at the start will have it all come together easily. It does pack a bit of a kick, so if you're not into spicy make sure you tone it down a little. Us being us, we topped this with generous dollops of sour cream, grated cheese, sliced green onions and a few drops of hot sauce. Wil also added garlic bread, but you probably guessed that already.
7 ripe tomatoes (4 pounds)
2 medium onions, quartered
2 poblano chiles
2 jalapenos
1 chipotle in adobo sauce, chopped
1 tbsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 pounds beef chuck, cubed
1 1/2 tbsp salt
1/3 cup vegetable oil
1/3 cup chili powder (plus 2 tsp to add at end)
1/4 cup ground cumin (plus 2 tsp)
1/4 cup all-purpose flour
2 120z Mexican style lager beer
2 cups water
Broil the tomatoes, onions, poblanos, jalapenos, and garlic until charred on all sides. Cool and remove stems, then blend all in a food processor until coarsely textured. Add the oregano, cinnamon and cloves and pulse briefly.
Spread the meat on a sheet of tin foil, pat dry and season to taste. Heat the oil and brown the meat until well done on all sides.
Whisk the chili powder, cumin and flour into the meat drippings to make a paste. Whisk in the beer. Return the meat to the pot with the collected juices, tomatoes,water and salt. Bring to the boil, the cook covered for 30 minutes, stirring occasionally
Just before serving add the remaining chili powder and cumin.
Eat!
2 medium onions, quartered
2 poblano chiles
2 jalapenos
1 chipotle in adobo sauce, chopped
1 tbsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 pounds beef chuck, cubed
1 1/2 tbsp salt
1/3 cup vegetable oil
1/3 cup chili powder (plus 2 tsp to add at end)
1/4 cup ground cumin (plus 2 tsp)
1/4 cup all-purpose flour
2 120z Mexican style lager beer
2 cups water
Broil the tomatoes, onions, poblanos, jalapenos, and garlic until charred on all sides. Cool and remove stems, then blend all in a food processor until coarsely textured. Add the oregano, cinnamon and cloves and pulse briefly.
Spread the meat on a sheet of tin foil, pat dry and season to taste. Heat the oil and brown the meat until well done on all sides.
Whisk the chili powder, cumin and flour into the meat drippings to make a paste. Whisk in the beer. Return the meat to the pot with the collected juices, tomatoes,water and salt. Bring to the boil, the cook covered for 30 minutes, stirring occasionally
Just before serving add the remaining chili powder and cumin.
Eat!
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