Chili Ala Capt Recipe
Yield: 8 Servings
1 lb mild italian sausage*
1 lb chuck,Ground
1 large yellow onion,diced
2 large garlic cloves,minced
1 1/2 T chili powder
6 oz can tomato paste
1 1/2 c water
1 T coffee,Instant
1 T sugar
1 T paprika
1 T oregano
1 t salt
1 t pepper
1 t cumin
1 c dark red kidney beans,drain
1 c refried beans
Brown sausage, ground meat, onion, and garlic in a pot. Add
remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions.
Chili Colorado
Yield: 1 Servings
6 ancho (or pasilla),Dried
-chilies
3 lb beef chuck,cut in cubes
1 lg onion,chopped
1/2 t salt
1 3 tbs chili powder
-(unsalted)
3 1/2 c beef broth,Boiling
2 T vegetable oil
4 cloves garlic,crushed
-chopped
2 t cumin seed,Ground
1 2 tbs cornmeal (optional)
Remove stems and seeds from chilies. Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, just until beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2.5 cups of chili liquid into beef.
Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring
occasionally. Place soaked chilies and remaining liquid in blender
container, cover and blend until smooth. (If necessary, add 1/2 cup
more of water to make blending easier.) Add mixture to beef and cook
over medium-low heat, stirring occasionally, for 30 minutes or until
meat is tender. If a thicker chili is desired, gradually stir in
cornmeal 1 tbs at a time then cook, stirring constantly, until
thickened. Taste and season with salt as desired. Remove from heat
and ladle into bowls.
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