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geordieyankee....
Jan. 31st, 2006 10:12 pmprince_ericAKA that whiny little bitch.
This is from the Williams-Sonoma 'Soup' cookbook (ISBN 0-7432-2444-2).
Beef Chili with Masa Harina
5 tbsp vegetable oil
3 lbs bef chuck, ground for chili
3 large yellow onions, finely chopped
8 cloves garlic, minced
1 jalapeno chili, seeded and finely chopped
1/2 cup chili powder
2 tbsp ground cumin
1 tbsp ground oregano
2 tsp ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock
1 can crushed tomatoes
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
3 tbsp masa harina (corn flour)
1. Warm 1 tbsp of the oil in a large, non-stick frying pan over medium-high heat, and then brown 1/2 the beef (~5-7b minutes); set aside to drain off the fat
2. Repeat step one with the other half of the beef
3. In a large pot over medium heat, warm the rest of the oil (3 tbsp), and then saute the onions, stirring occasionally (~5-7 minutes)
4. Add garlic, saute for another minute.
5. Add jalapeno, chili powder, cumin, oregano and coriander. Stir until well combined and cook for another minute.
6. Add beef, beer, stock and tomatoes, bring to simmer. Reduce heat to medium-low, cover and simmer for about 50 minutes.
7. Add kidney and pinto beans and masa harina. Simmer uncovered for another 5-7 minutes.
Serve, in large bowls.
I cut down on the onion (I use one instead of three), but compensate by adding a green and a red bell pepper and a second jalapeno.
Williams-Sonoma rocks....
At some point, I will try out Alton Brown's chili. Especially his recipe for chili powder.
This is from the Williams-Sonoma 'Soup' cookbook (ISBN 0-7432-2444-2).
Beef Chili with Masa Harina
5 tbsp vegetable oil
3 lbs bef chuck, ground for chili
3 large yellow onions, finely chopped
8 cloves garlic, minced
1 jalapeno chili, seeded and finely chopped
1/2 cup chili powder
2 tbsp ground cumin
1 tbsp ground oregano
2 tsp ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock
1 can crushed tomatoes
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
3 tbsp masa harina (corn flour)
1. Warm 1 tbsp of the oil in a large, non-stick frying pan over medium-high heat, and then brown 1/2 the beef (~5-7b minutes); set aside to drain off the fat
2. Repeat step one with the other half of the beef
3. In a large pot over medium heat, warm the rest of the oil (3 tbsp), and then saute the onions, stirring occasionally (~5-7 minutes)
4. Add garlic, saute for another minute.
5. Add jalapeno, chili powder, cumin, oregano and coriander. Stir until well combined and cook for another minute.
6. Add beef, beer, stock and tomatoes, bring to simmer. Reduce heat to medium-low, cover and simmer for about 50 minutes.
7. Add kidney and pinto beans and masa harina. Simmer uncovered for another 5-7 minutes.
Serve, in large bowls.
I cut down on the onion (I use one instead of three), but compensate by adding a green and a red bell pepper and a second jalapeno.
Williams-Sonoma rocks....
At some point, I will try out Alton Brown's chili. Especially his recipe for chili powder.
