Saturday, 14 August 2010

texas beef chili

This chili is the best.  It's more like a stew than a conventional chili, but much better for it.
I have adapted the recipe from one i found here:

serves 4 - 6

3 dried chili's (soaked in boiling water for 15 minutes)
3 ounces of bacon, diced
2 large onions, chopped
2.5 lbs of beef brisket, chopped into chunks
3 garlic cloves
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1/2 teaspoon of ground coriander
400ml of pasatta
500ml of mexican beer
2 green chili's, chopped
a bunch of coriander stems, chopped
half a butternut squash, peeled and chopped into chunks
1 can of kidney beans
salt and pepper

Preheat oven to 350°F. 

Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add some soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and salt; blend to puree, adding more soaking liquid if very thick. Pour puree over brisket in pot.
 Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer.

Serve with boiled rice, soured cream, coriander leaves and grated cheese.

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