A Bowl Of Red Recipe - Cooking Index
A Bowl Of Red Recipe - Cooking Index
| 4 | Bacon slices - chopped | |
| 1 | Onion - chopped (large) | |
| 4 | Plump garlic cloves - minced | |
| 4 lbs | Chuck roast - trimmed of surface | |
| Fat, and cut into 1/2" cubes | ||
| 1/2 cup | Good-quality chili powder | |
| 1 tablespoon | Cumin seeds - toasted and ground | |
| (or 1 tbspn of ground cumin) | ||
| 1 tablespoon | Mole paste - available in | |
| Specialty food stores (optional) | ||
| 2 teaspoons | Dried oregano (preferably Mexican) - crumbled | |
| 2 teaspoons | Salt - or more to taste | |
| 1/4 teaspoon | Cayenne pepper - or more to taste | |
| 2 teaspoons | Cider vinegar | |
| 2 cups | Beef stock (preferably homemade) | |
| 1 tablespoon | Masa harina - (to 2 tbspns) - (optional) | |
| Garnishes | ||
| Chopped onions | ||
| Minced fresh or pickled jalapeños | ||
| Saltine crackers |
Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.
Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking.
In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish.
This recipe yields 8 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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