Ruff Justice
04-10-2006, 03:28 PM
BEEF CHIPOTLE CHILI
2 canned whole chipotle chilies in adobo (or 2 dried whole chipotle chilies)
1 cup of boiling water if using dried chilies
2 large onions chopped
8 garlic cloves
3 tablespoons of vegetable oil
2 tablespoons of ground cumin
4 pounds of ground beef
1 can tomatoes (28 ounces) including the juice pureed coarse
2 cups chicken broth
1 bay leaf
1 ½ teaspoon dried oregano, crumbled
2 teaspoons of salt or to taste
1 green bell pepper, chopped
2 cans of mild green chilies (4 ounce each), drained and chopped
1 tablespoon cornmeal
1 can (19 ounces) of kidney beans, rinsed and drained
½ cup chopped fresh coriander
If using canned chipotle chilies, puree them in a blender with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling hot water for 20 minutes, and in a blender puree the mixture, reserving the puree. In a large heavy kettle, cook the onions and 6 of the garlic cloves (minced) in the oil over moderate heat, stirring until the onions are softened. Add cumin, and cook the mixture, stirring for 30 seconds. Add the beef and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mixture uncovered, adding more water if necessary to keep the beef barely covered for 30 minutes. Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mixture stirring occasionally for 30 minutes. Stir in the kidney beans, coriander and the remaining 2 garlic cloves (minced) and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
2 canned whole chipotle chilies in adobo (or 2 dried whole chipotle chilies)
1 cup of boiling water if using dried chilies
2 large onions chopped
8 garlic cloves
3 tablespoons of vegetable oil
2 tablespoons of ground cumin
4 pounds of ground beef
1 can tomatoes (28 ounces) including the juice pureed coarse
2 cups chicken broth
1 bay leaf
1 ½ teaspoon dried oregano, crumbled
2 teaspoons of salt or to taste
1 green bell pepper, chopped
2 cans of mild green chilies (4 ounce each), drained and chopped
1 tablespoon cornmeal
1 can (19 ounces) of kidney beans, rinsed and drained
½ cup chopped fresh coriander
If using canned chipotle chilies, puree them in a blender with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling hot water for 20 minutes, and in a blender puree the mixture, reserving the puree. In a large heavy kettle, cook the onions and 6 of the garlic cloves (minced) in the oil over moderate heat, stirring until the onions are softened. Add cumin, and cook the mixture, stirring for 30 seconds. Add the beef and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mixture uncovered, adding more water if necessary to keep the beef barely covered for 30 minutes. Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mixture stirring occasionally for 30 minutes. Stir in the kidney beans, coriander and the remaining 2 garlic cloves (minced) and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.