[CH] Chile Recipe
jjk (jknoll4@cox.net)
Sun, 11 Oct 2009 01:17:26 -0500
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It was a cold, dreary day in Kansas (42 degrees farenheit with low
clouds), so I felt like making chile today. My wife has made a couple
batches in the crock pot so far this year, but I wasn't satisfied with
hers. Hers was basically a meat, bean and tomato soup concoction with a
little chile powder thrown in. I felt the need for some real chile, so
I made some and actually wrote down the recipe as I made it, a first for
me. Sorry, I didn't take pictures, but it tasted really good! I hope
you try it and like it!
--
JJK
CH # 1149
from somewhere in the Midwest
jknoll4@cox.net
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* Exported from MasterCook *
JJK's NM Red Chile
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lb Chorizo
1 lb Hot Italian Sausage
2 lb Beef Stew Meat
3 tbsp Extra-Virgin Olive Oil
1 ea Medium onions
5 cloves garlic
1 ea 6 oz. can tomato paste
2 c Red wine
2 c Water
3/4 tbsp Cumin Seed
1 tbsp Mexican Oregano
30 ea Dried New Mexico Red Chiles
2 tbsp Smoked Paprika
1. Partially freeze stew meat to make it easier to cut into 3/8" cubes.
2. In a large stockpot, heat up about a tablespoon of EVOO over medium heat. Saute onions (and chopped jalapenos, if desired).
3. When onions are soft and translucent, mince garlic and add to pot.
4. After garlic is in for a minute or so, add tomato paste and chorizo and cook for about 4 minutes.
5. Deglaze pot with about a cup of red wine. Make sure you scrape the bottom of the pot. Reduce heat to a simmer and add a cup of water.
6. In a separate pan, brown Italian sausage. Drain sausage and add to pot.
7. Cut partially frozen stew meat into 3/8" cubes. Working in batches, heat about a tablespoon of EVOO in a skillet and brown meat until crusty. Add to pot.
8. Deglaze meat skillet with a cup of wine, scraping bottom. Add to pot.
9. Deglaze again with a cup of water, scaping bottom. Add to pot.
10. Heat a large pot of water to rehydrate chiles.
11. Cut tops off chiles and shake out seeds.
12. Working in batches, boil chiles about 8 minutes until rehydrated (about 10 per batch).
13. Blend chiles and about a cup of the boiling water in a blender until smooth.
14. Pour chiles into a food mill and grind.
15. Add chiles to pot.
16. After chile has simmered about an hour or so, toast cumin seed and oregano in a dry skillet. Once fragrant (about a minute or two), put in a spice grinder, grind, and add to pot, along with smoked paprika.
17. Simmer in a covered pot on low heat until beef chunks are tender, about an hour and a half.
18. Enjoy! Serve with warmed flour tortillas.
Rating:
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