KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
by Ben Berryhill
1 Tbs. cumin seeds
1-1/2 tsp. coriander seeds
2 Tbs. fresh oregano leaves or 1 Tbs. dried
3 Tbs. vegetable oil
3 lb. beef chuck, cut into 1/2-inch cubes
1/2 large yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapeños (preferably red), stemmed, seeded, and chopped
3 Tbs. masa harina
2 Tbs. ground pasilla powder
2 lb. tomatoes (fresh or canned), seeded and chopped
1 dried chipotle chile, seeded
1 dried New Mexico red chile
1 bottle (12 oz.) dark beer, such as Negra Modelo
1 oz. unsweetened chocolate
4 cups water or homemade or low-salt canned chicken stock
Toast and grind the cumin and coriander, and toast the fresh oregano as described in the Mexican-Style Chili recipe (don't toast dried oregano).
In a large, heavy-based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.
To the same skillet, add the onion, garlic, jalapeños, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 min. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate, and water or stock. Simmer until the meat is fork-tender, about 1-1/2 hours. Remove the whole chiles before serving.
photo: Laurie Smith
From Fine Cooking 29, pp. 37-41
October 1, 1998
|
1st Keep
 janetlsanders
|
Comments