Chocolaty Chili
2 T vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 lb beef, coarse grind
1 cn kidney beans (16oz)
1 cn tomato puree (16oz)
1 cn tomato paste (6oz)
1/2 c green chiles, whole, domestic
1/2 c water
2 oz chocolate, bittersweet
2 T red chile, hot-mild, ground
1 t cumin
1 beef bouillon cube
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the kidney beans, tomato puree, tomato paste, green chile, water, 1 ounce of the chocolate, ground chile, cumin and beef cube. Mix well. Bring to a boil, then lower heat and simmer, uncovered, for 1/2hour. Stir occasionally. Stir in the remaining chocolate and continue cooking until it is thoroughly blended. Taste and adjust seasonings.
Yield: 2 Servings
Chunky Beef Chili
2 T oil
2 1/2 lb beef chuck, boneless, cut in 1/2pieces
1 c onion, coarsely chopped
1 c green pepper, chopped
20 ml garlic, crushed
1 t salt
2 cn tomatoes, whole, peeled
6 oz tomato paste
3 T chili powder
1 t oregano leaves, dried
1/2 t grushed red pepper to taste
lettuce, shredded
cheese, shredded
green onion, sliced
cilantro leaves
black beans , rinsed and drained
sour cream
avocado, diced
jalapeno pepper, sliced
Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender.
Serve with choice of toppings.
Makes 8 cups
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