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|11-05-2011, 04:06 PM||#37|
Join Date: April 1 2011
Location: People's Republik of New Mexiko
Tim's Cowboy Chilli
Ancho Chile Broth
(Needed for Chili, but also useful in other Mexican red sauces, e.g., enchilada sauce, menudo broth, etc.)
3 Ancho Chile Pods
1 Jalapeno Chile
1 Habanero Chile
6 Cups water
In a saucepan, bring water to a boil. Under the broiler, roast the Ancho Pods, the Jalapeno and the Habanero for 10-15 seconds on each side. Allow chiles to cool to touch. When you can comfortably handle them, take the stems off the Ancho pods and shake out all of the seeds. Remove stems and seeds from the Jalapeno and Habanero chiles. Put everything in the boiling water and cover. Remove from heat and set aside, allowing the chiles to steep. After half an hour, remove the Ancho pods and gently remove the “meat” from inside the skin. Discard the skin and put the “meat” back into the broth. Remove the Jalapeno and Habanero chiles and discard.
Cowboy Chili Ingredients
3 Pounds stew meat (or sirloin) cut into ¼” pieces
4 Tablespoons olive or vegetable oil
3 Tablespoons butter
½ Cup all purpose flour
1 large green bell pepper
1 large Texas yellow onion
1 chopped pickled jalapeno
1 15-ounce can tomato sauce
3 heaping Tablespoons prepared chile mix (ground red chile, cumin, oregano)
2 Tablespoons chopped fresh garlic
1 Tablespoon New Mexico chile powder
1 Teaspoon crushed chile pequin
1 Tablespoon ground cumin
1 Teaspoon ground oregano
1 Teaspoon ground cayenne
1 Teaspoon ground black pepper
1 Teaspoon liquid habanero sauce
1 Teaspoon salt
6 Cups Ancho Chile Broth
Cowboy Chili Preparation
In a large stew pot, add the butter and oil. When hot, add the meat. Brown the meat on medium-high heat, stirring often. While the meat is cooking, peel and dice the onion into ¼” pieces. De-vein the bell pepper and remove the seeds; dice into ¼” pieces.
When the meat is fully browned, add the onion and bell pepper, stirring well. Add the chile mix, garlic, New Mexico chile powder, chile pequin, cumin, oregano, cayenne, black pepper and habanero sauce. Stir well.
Add the flour a little at a time and stir to mix well. Reduce the heat to medium and cook for 5 minutes. It is normal for some of the flour to stick to the bottom of the pan. SLOWLY add the Ancho Broth, making sure to spoon the Ancho “meat” from the bottom of the pan. Stir well. Finally, stir in the tomato sauce and pickled jalapeno. (NOTE: you can also add a couple of roasted and skinned Green or Poblano chiles for added flavor. This is highly recommended!)
Reduce heat to medium-low and cook uncovered for 2 to 2 ½ hours until the meat is very tender (more time may be required, depending on the cut used). Check and stir every 30 minutes, making sure to spoon off the bottom of the pan to prevent scorching.
Serve with jalapeno cornbread, flour tortillas, or soda crackers, and pinto or red kidney beans on the side. Optional toppings include finely grated longhorn cheddar or pepper jack cheese, and/or fresh raw (chopped) yellow or white onion.
Makes about 12 cups. Serves 4 to 6.
NOTE: Chilli made with this recipe is very flavorful, but some southwestern folks will find it to be relatively mild. To add more “kick,” increase pickled jalapenos, cayenne pepper, and liquid habanero sauce. Try doubling at first, and take it from there.
Always remember that you are special... just like everyone else.
Last edited by Tim Sullivan; 11-05-2011 at 04:33 PM..