Cin-Chili
Step 1:
2 lb beef chuck, cut in 3/8 cubes
1 t cooking oil
1 T dark chili powder
2 t granulated garlic
Step 2:
8 oz can of tomato sauce
14 oz can beef broth
1 t chicken bouillon granules
1 t jalapeno powder
1 T onion powder
1/2 t red pepper
1 t white pepper
24 oz spring water
1 T dark chili powder
2 whole serranos
Step 3:
1 T paprika
1 pk sazon
1 t onion pepper
1 t garlic powder
1/2 t white pepper
5 T med and dark chili powders
Step 4:
2 t cumin
1/8 t salt
Step 1:
In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat.
Step 2:
Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1 1/2 hrs. Float the serranos on top of the chili during this time, removing them before they fall apart.
Step 3:
Combine seasonings and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes. adding small amounts of water or beef broth as needed for consistency.
Step 4: Add cumin. Taste and add salt (or other seasoning) as needed. Simmer for 10 minutes.
Sazon is a seasoning blend of MSG, cilantro and achiote.
Yield: 6 Servings
Cincinnati (Greek) Vegetarian Chili
1 md onion
1 rib celery, finely chopped
1 md carrot, finely chopped
2 cloves garlic, minced
4 1/2 c water
1 cn tomato paste
1 t each chili powder
cinnamon and salt
1/2 t each paprika, black pepper, oregano and cumin
1/4 t each ground allspice, cloves and nutmeg
1 bay leaf
1/3 c Bulgur wheat
In heavy saucepan, saute onion, celery and carrot . Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 minutes. Add bulgur wheat and and cook another 30 minutes. Add more water if necessary. Remove bay leaf before serving.
Yield: 4 Servings
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