Classic Chili (Feeds 2 to 3)
The recipe is as follows:
I
Blend and put the following into a crock pot set on high. I use a stick blender with the ingredients in the pot, but it's no sweat to blend separately:
1 can diced tomatoes.
2 chipotles canned in adobo. Add 1 Tblsp of the adobo (the sauce).
5 cloves roasted garlic
2 roasted, peeled and seeded red bell peppers
1 roasted, peeled and seeded poblano chile
1 roasted, peeled and seeded anaheim chile
2 tsp chili powder
salt and pepper to taste
II
Salt and brown 1.5 lbs of stew meat in a separate pan. Put the meat into the crock pot. Stir to integrate the meat with the base. Deglaze the pan with 1 can of beef broth, and let reduce by about half. Add enough of the broth until the meat is just covered by the combination of base and the broth.
III
Cook on the high setting for 2 hours then set on low for 3 hours. After this period the chili is ready. Before serving, I take a fork and shred the meat in the pot but it's entirely optional.
Notes: If the chili is not thick enough for you, you can either stir in small amounts, no more than 1/2 tblsp at a time, of masa (fine ground cornmeal), or add crackers or corn chips in the bowl. If it's too spicy you can remove the chipotles. You should definitely feel free to try different combinations of chiles for different levels of flavor and heat.
Enjoy!
I
Blend and put the following into a crock pot set on high. I use a stick blender with the ingredients in the pot, but it's no sweat to blend separately:
1 can diced tomatoes.
2 chipotles canned in adobo. Add 1 Tblsp of the adobo (the sauce).
5 cloves roasted garlic
2 roasted, peeled and seeded red bell peppers
1 roasted, peeled and seeded poblano chile
1 roasted, peeled and seeded anaheim chile
2 tsp chili powder
salt and pepper to taste
II
Salt and brown 1.5 lbs of stew meat in a separate pan. Put the meat into the crock pot. Stir to integrate the meat with the base. Deglaze the pan with 1 can of beef broth, and let reduce by about half. Add enough of the broth until the meat is just covered by the combination of base and the broth.
III
Cook on the high setting for 2 hours then set on low for 3 hours. After this period the chili is ready. Before serving, I take a fork and shred the meat in the pot but it's entirely optional.
Notes: If the chili is not thick enough for you, you can either stir in small amounts, no more than 1/2 tblsp at a time, of masa (fine ground cornmeal), or add crackers or corn chips in the bowl. If it's too spicy you can remove the chipotles. You should definitely feel free to try different combinations of chiles for different levels of flavor and heat.
Enjoy!
This entry was posted
on Thursday, July 27, 2006 at 4:23 PM.
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Hey what a great site keep up the work its excellent.
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