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A Bowl Of Red Recipe - Cooking Index

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A Bowl Of Red

Courses: Soup
Serves: 8 people

Recipe Ingredients

4   Bacon slices - chopped
1   Onion - chopped (large)
4   Plump garlic cloves - minced
4 lbs 1816g / 64ozChuck roast - trimmed of surface
  Fat, and cut into 1/2" cubes
1/2 cup 118mlGood-quality chili powder
1 tablespoon 15mlCumin seeds - toasted and ground
1 tablespoon 15mlMole paste - available in Specialty food stores (optional)
2 teaspoons 10mlDried oregano (preferably Mexican) - crumbled
2 teaspoons 10mlSalt - or more to taste
1/4 teaspoon 1.3mlCayenne pepper - or more to taste
2 teaspoons 10mlCider vinegar
2 cups 474mlBeef stock (preferably homemade)
1 tablespoon 15mlMasa harina - (to 2 tbspns) - (optional)
  Chopped onions
  Minced fresh or pickled jalapeņos
  Saltine crackers

Recipe Instructions

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.

"Susan Wolfe on the Food BB"


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