Mean Chef Chile Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Makes 7 quarts, can halve this recipe if desired
Red Chile Sauce
4 ounces whole dried new Mexican red chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chilies
2 small cans chipotle chiles in adobo (chiles only)
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomatoes, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted, peeled, chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)
For Chile
1 quart red chili sauce (See directions)
1 quart samuel smith's nut brown ale
1 quart beef stock
1 quart tomato sauce
1 can las palmas medium enchilada sauce
lard
12 lbs beef chuck, 1 1/2 inch cubes
3 white onions, diced
1/2 cup masa corn flour
10 poblano chiles, roasted, peeled, seeded
10 red bell peppers, roasted, peeled seeded
(tip: roast the peppers @400 til blackened then put them in a closed brown paper bag to cool – they peel easy)
4 tablespoons cumin
4 tablespoons Mexican oregano
2 tablespoons garlic powder
2 tablespoons black pepper
2 packages aidells habanero turkey sausage, sliced (optional)
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Directions: |
Directions:MAKE RED CHILI SAUCE
1. Stem and seed chiles, roast at 250 for 3- 4 minutes.
2. Add to the water in a covered pan and simmer for 20 minutes.
3. Cool.
4. Blacken tomatoes under broiler.
5. Saute onion in oil over low heat until browned.
6. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
7. Add stock and puree to a fine paste.
8. Add lard to a skillet and heat to almost smoking.
9. Fry sauce at a sizzle for 5 minutes.
10. Do not allow to get too thick.
11. Add more stock if necessary.
12. Extra can be frozen and use for any Mexican/Southwestern recipe which calls for red chile sauce.
MAKE CHILI
1. Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
2. Brown meat in lard in cast iron skillet.
3. Saute onion in same pan to brown.
4. Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
5. Add to stock pot including accumulated juices.
6. Add peppers to stock pot.
7. Add spices to stock pot.
8. Simmer slowly until meat is tender.
9. Correct seasoning. |
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Number Of
Servings: |
Number Of
Servings:7 Qts |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: From Robert Freedman, a 'foodie' from work "This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans"
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