Chunky Beef Posole Chili
2 lb beef shoulder (or bottom)
1 round stew meat
salt and pepper
3 T olive oil
2 onions, chopped
2 jalapeno peppers, seeded and chopped
2 T cumin, ground
2 T Chipotle chili paste or 2 to 3 dried, soaked, seeded and pureed Chipotle peppers
2 T garlic, chopped
1/2 c tomatoes, crushed
1/4 c grits
2 c water
1/4 c roughly cilantro, chopped leaves
1/2 c scallions, chopped
sour cream
corn tortillas, toasted and cut into 1 1/2-inch cubes, crumbled
Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned.
Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipo tle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.
Yield: 4 Servings
Chunky Beef-And-Vegetable Chili
3/4 lb chuck, ground
2 c mushrooms, sliced
1 c onion, chopped
1 c yellow bell pepper, diced
3 cloves garlic, crushed
2 1/2 c zucchini, diced
1 1/2 c water
1 c carrot, diced
2 1/2 T chili powder
1 T sugar
2 1/2 t cumin, ground
1 1/2 t oregano, dried
1/2 t salt
1/4 t pepper
1/4 t hot sauce
32 oz kidney beans (2 cans), drained
29 oz no-salt-added whole tomatoes (2 cans), coarsely chopped, undrained
16 oz no-salt-added tomato sauce (2 cans)
Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium high heat until browned, stirring to crumble. Drain mixture, and return to pan. Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally.
Yield: 8 Servings
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