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Chili Coeur d'Alene Recipe

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This recipe for Chili Coeur d'Alene is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 dried California chiles
3 tbsp. Snowcap lard
½ cup chopped red onion
2 scallions, chopped
2 garlic cloves, minced
1 lb. boneless sirloin steak, trimmed of excess fat and cut into ½-inch pieces
1 tbsp. chili powder
1 tbsp. sugar
2 tsp. salt
½ tbsp. dried oregano
1 tsp. freshly ground black pepper
1 tsp. liquid smoke
2 tbsp. Worchestershire sauce
Two 10-oz. cans Rotel diced tomatoes and green chiles
3 large red-skinned potatoes, scrubbed and cut into ¾-inch pieces
1 tbsp. masa harina dissolved in ¼ cup warm water
Directions:
Directions:
Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water. Set aside.

Heat the lard in a Dutch oven. Cook the onion, scallions, and garlic until soft. Add the steak and cook until browned. Drain off the excess fat. Add the chile puree, chili powder, sugar, salt, oregano, pepper, liquid smoke, Worcestershire sauce, and tomatoes. Bring to a boil; reduce the heat to a slow simmer and cook, partially covered, for 30 minutes. Add 1 cup of water and the potatoes. Stir well and cook, partially covered 30 minutes more. Check the chili after 20 minutes; if it is getting too thick, add ½ cup more water. Remove from the heat and add the masa harina mixture. Cook 5 more minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
This comes from the book, Chili Nation, by Jane & Michael Stern. A nice filling chili that departs from the traditional chili you might be expecting. Vinny and I won a chili cook off recently with this recipe. (-:

 

 

 

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