Monday, September 18, 2006

A Great recipe' fer the cold Fall days a comin.....

Well Sir....most of us who like t'cook and prepare meals...have our own "Special" recipe fer good old Chili...and this here Cookie as well. But ever now and agin, someone sends me a recipe fer somethin that I gets hungry fer just a readin the recipe'...and this here Chili is one a those recipe's. Now...I ain't made it yet...but on the first cold Fall day that comes along...I plan on makin this Mexican delight and mange'n down.....

Now Sir...I believe this recipe' was sent t'm by my good amiga...Sue Gertson frum Eagle Lake, Texas....Thank ya kindly lassie...BUT...if'n this came frum someone else...and I've screwed up....please let me know and I'll make any necessary y'all are....

Serves 6

1/4 cup extra-virgin olive oil
2 pound ground beef
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
2 to 3 tablespoons chipotle chili powder
2 tablespoons pure ground chili powder
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 28-ounce can crushed tomatoes
2 cups good quality canned beef broth
1 cup dark beer
3 tablespoons tomato paste
Freshly ground black pepper
3 tablespoons masa harina (Mexican-style cornmeal)
1 15-ounce can red kidney beans, drained

GARNISHES: Tomato salsa, Sour cream, Shredded cheddar or Jack cheese, Chopped sweet onion, Sliced avocado, Chopped fresh cilantro, Corn tortilla chips,

Heat a large, heavy skillet over medium-high heat and add half of the olive oil.

When the oil is hot, add the beef and pork, in batches if necessary to avoid overcrowding, and saute, stirring and breaking up the meat into small chunks with a wooden spoon, until evenly browned, about 10 minutes per batch.

Before adding another batch, pour off the liquid and fat from the pan. With a slotted spoon, transfer the meat to a bowl and set aside.

In a large, heavy casserole or Dutch oven(preferred) over medium heat, heat the remaining olive oil. Add the onion, garlic, chipotle and chili powders, cumin, oregano, and paprika. Saute until the onion is tender, about 5 minutes.

Stir in the meat and the juices that have collected in the bowl, the tomatoes, broth, beer and tomato paste. Season to taste with salt and pepper.

Bring the mixture to a simmer, cover, reduce the heat to low, and cook until very fragrant and thick, 2 to 3 hours, stirring often.

Put the masa harina in a small mixing bowl. With a ladle, scoop up about 1/2 cup of liquid from the pot. Add the liquid to the masa harina and stir with a fork until smooth and free of lumps. Stir the mixture into the chili pot along with the beans.

Continue to cook, stirring frequently, until the chili's liquid has thickened and the beans are heated through, about 10 minutes.

Meanwhile, arrange the garnishes in separate bowls on the dining table. Adjust the chili's seasonings to taste with salt and pepper and ladle it into individual heated serving bowls. Pass the garnishes for everyone to add to taste.

Mmmm...mmmm...mmmm. Give me a loaf of a good Italian bread as a sop and get outta my I come......Cookie......