Post by soupandstew on Dec 18, 2016 20:13:02 GMT -5
I've been waiting several years to use an article published by WeightWatchers back in 2014 as the basis of a really good chili. DH and I decided today was the day, partly b/c 35 degrees is what passes for winter in South Texas. The results were impressive so I'm sharing what we cooked. The article was really broad, titled "A Roadmap for Real Chili" and we followed it exactly while choosing our preferred chiles and heat level. This was our very first use of dried chiles vs. high-quality dried chile powder from Penzey's and the resulting texture and flavor were well worth the effort.
8 dried chiles, stemmed, seeded and torn into small pieces (we used 4 ancho and 4 guajillos)
3 garlic cloves, quartered
1 tbs. dried oregano
1 tsp. dried cumin
1 tsp. salt
1/2 tsp. ground cinnamon
4 tsp. olive oil
1-large yellow onion, chopped
2 cups assorted vegetables of choice, green bell peppers, thinly sliced celery, carrots and mushrooms
1-1/2 lbs. top sirloin, diced into 1/2 inch cubes
3 cups low- or no-sodium beef broth or stock
2-1/2 cups canned beans of choice (pinto, black, kidney), drained and rinsed
1-2 tbs. yellow cornmeal or masa harina
1. Bring a teakettle or saucepan of water to a boil
2. Toast the torn-up chilis in a dry skillet for 3-4 minutes, until fragrant and warmed up. Place in a large bowl and cover with the boiling water from Step 1. Let sit for 15 minutes.
3. Drain the rehydrated chiles through a colander and place in a food processor or blender with garlic, oregano, cumin, salt and cinnamon. Process until materials are a grainy paste, adding water gradually as needed.
4. Heat the olive oil in a large Dutch oven over medium heat, add onion and other vegetables. Saute over medium heat until veggies soften, about 5 minutes.
5. Add the chile paste from Step 3, and stir for 1 minute.
6. Add the chopped beef to the pot and cook, stirring until no longer red, about 5 minutes.
7. Add 3 cups fat-free, reduced sodium beef broth, and beans.
8. Bring mixture to a boil, cover and reduce heat to low. Simmer for 2 hours or until meat is tender.
9. Stir in cornmeal or masa if desired to thicken. Simmer on low, uncovered, for 5 minutes.
8 dried chiles, stemmed, seeded and torn into small pieces (we used 4 ancho and 4 guajillos)
3 garlic cloves, quartered
1 tbs. dried oregano
1 tsp. dried cumin
1 tsp. salt
1/2 tsp. ground cinnamon
4 tsp. olive oil
1-large yellow onion, chopped
2 cups assorted vegetables of choice, green bell peppers, thinly sliced celery, carrots and mushrooms
1-1/2 lbs. top sirloin, diced into 1/2 inch cubes
3 cups low- or no-sodium beef broth or stock
2-1/2 cups canned beans of choice (pinto, black, kidney), drained and rinsed
1-2 tbs. yellow cornmeal or masa harina
1. Bring a teakettle or saucepan of water to a boil
2. Toast the torn-up chilis in a dry skillet for 3-4 minutes, until fragrant and warmed up. Place in a large bowl and cover with the boiling water from Step 1. Let sit for 15 minutes.
3. Drain the rehydrated chiles through a colander and place in a food processor or blender with garlic, oregano, cumin, salt and cinnamon. Process until materials are a grainy paste, adding water gradually as needed.
4. Heat the olive oil in a large Dutch oven over medium heat, add onion and other vegetables. Saute over medium heat until veggies soften, about 5 minutes.
5. Add the chile paste from Step 3, and stir for 1 minute.
6. Add the chopped beef to the pot and cook, stirring until no longer red, about 5 minutes.
7. Add 3 cups fat-free, reduced sodium beef broth, and beans.
8. Bring mixture to a boil, cover and reduce heat to low. Simmer for 2 hours or until meat is tender.
9. Stir in cornmeal or masa if desired to thicken. Simmer on low, uncovered, for 5 minutes.
