To toast dried chilies as called for in the recipe that follows, (to develop their flavor), preheat the oven to 400°F (200°C). Wipe the chilies clean with a kitchen towel and spread them out on a baking sheet. Put the sheet in the oven and roast just until the chilies noticeably darken in color and give off a spicy aroma, (3 to 5 minutes). Watch carefully, removing the chilies from the oven as soon as they are ready, so they don't burn. Then, leave them uncovered at room temperature until cool enough to handle before you pull of their stems, split them open, and remove the seeds.
Ingredients:
20 dried Anaheim chilies, toasted, stemmed, and seeded (see above)
4 medium-sized garlic cloves, peeled
6 cups good-quality canned beef broth
1/4 cup vegetable oil
2 pounds good-quality stewing beef, trimmed of all visible fat and connective tissue, cut into 1-by-1/2-inch chunks
Salt to taste
Freshly ground black pepper
1/2 cup sour cream, for serving
1/2 cup dried oregano, for serving
Cooking directions:
In a blender or a food processor fitted with the stainless-steel blade, put the toasted dried chilies, garlic, and 2 cups of the broth and Process until the chilies are pureed. Transfer to a bowl and set aside.
In a large pot, heat the oil over medium-high heat, Season the beef generously all over with salt and pepper and sauté until evenly browned, stirring occasionally, about 5 minutes.
Carefully pour off half of the fat from the pot. Add the pureed chili mixture to the beef and sauté for 2 minutes more.
Stir in the remaining beef broth and 1 teaspoon of the salt.
Bring to a boil, reduce the heat, partially cover the pot, and simmer, stirring occasionally, until the beef is very tender and the sauce is thick, about 1 1/2 hours.
To serve, ladle the chili into bowls and garnish with sour cream and oregano.
If you like, serve the chili over steamed rice or cooked whole pinto beans that you've cooked from scratch or heated from a can. Or use the chili as a filling for burritos.
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