47 lines
1.7 KiB
Plaintext
47 lines
1.7 KiB
Plaintext
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Manhattan Chili Co., NYC
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NUMERO UNO CHILI
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1/4 C olive oil
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2 large yellow onions, chopped, about 4 cups
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2 lb coarsely ground beef (shank, shoulder or chuck)
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2 lb coarsely ground pork
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salt
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1/3 C mild, unseasoned chile powder
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3 T ground cumin, from toasted seeds, if possible
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3 T dried oregano, preferably Mexican
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3 T unsweetened cocoa powder (NOT DUTCH PROCESS!)
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2 T ground cinnamon
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1 1/2 tsp cayenne pepper, or to taste
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4 C tomato juice
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3 C beef stock or canned broth
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8 medium garlic cloves, peeled and minced
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2 T yellow cornmeal as optional thickener (more as needed)
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32 oz dark red kidney beans (drained and rinsed)
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In a large skillet, over medium heat, warm the oil. Add onions and
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cook, stirring occasionally, until tender, about 20 minutes.
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Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven
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over medium heat, combine beef and pork. Season with 2 T salt and
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cook, stirring often, until meat has lost all its pink color and is
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evenly crumbled, about 20 minutes.
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Scrape onions into casserole with meats. Stir in chili powder,
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cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring,
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5 minutes. Stir in tomato juice and beef stock. Bring to a boil
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then lower heat and simmer, uncovered, for 1 hour.
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Taste, correct seasonings and simmer another 30 minutes or until
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chili is thickened to your liking. Stir in garlic. To thicken chili
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further or to bind any surface fats, stir in the optional cornmeal.
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Stir in the beans and simmer another 5 minutes.
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Serves 6 or more.
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KEYWORDS: chili, spicy but mild, main dish, make ahead, freezes well
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