Servings: 6-8
Hardware: A cutting board and knives, measuring spoons and cups, a plastic bag, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time: Prep: 10 minutes Cooking: 1 hour 15 minutes
Ingredients:
- 3 tablespoons olive oil
- 2 large onions diced (2 cups)
- 3 cloves garlic peeled, diced
- 2 hot peppers, diced (I use jalapeños peppers in chili. Choose whatever pepper you like. The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat. So remove these if you prefer less heat. However, jalapenos are very mild. Always seed and chop peppers using gloves.)
- 2 leaves of culantro
- 1 ½ pounds stew meat, chopped into bite size pieces
- 1 teaspoon each, salt & pepper
- 3 tablespoons flour (I use masa flour)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- ⅛ to ½ teaspoon cayenne pepper (according to how spicy you like your chili)
- 2 cups low sodium beef stock
- 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
- 1-14.5 oz can diced tomatoes – do not drain
- 1-15 oz can tomato sauce
- 1-15 oz canned dark red kidney beans-drained
- For garnish: grated cheddar cheese, sour cream, and sliced pickled jalapeños
- Wash the onions, garlic, peppers, and chop them.
- Stack the culantro leaves and roll them up. Cut them into very fine strips. (This is called chiffonade.)
- Set the veggies and herbs to the side.
- Chop the meat into bite size chunks.
- Place the flour and S&P in the plastic bag. Put the meat in the bag and shake it like crazy to coat each piece. Set aside.
- Heat the olive oil in the Dutch oven on medium.
- Add the onions, garlic, peppers, and culantro to the Dutch oven.
- Stir and allow the onions, etc to sweat for 4-5 minutes. The onions should be bubbling, but not browning. Stir occasionally.
- Push the onions to the side and turn the pan up to medium high. Pour the meat and the flour into the Dutch oven. Allow the meat to sear for 4-5 minutes, stirring often.
- Add the chili powder, the cumin, and the pepper.
- Add the beef stock and scrape the bottom of the pan, loosening up all the brown bits of flour. Allow the stock to come to a boil.
- Stir in the tomatoes, sauce, and beans.
- Allow the chili to come to a boil and then turn down to low.
- Simmer the chili, uncovered, for an hour, stirring occasionally.
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