| |
|
| What You Need: |
|
|
|
6 dried ancho chilies, plus 8 dried hot red chilies, each about 2 inches long
3½ cups boiling water
½ pound beef suet, preferably kidney suet, cut into ½-inch bits
3 pounds lean boneless venison or beef chuck, trimmed of excess fat, sliced ½ inch thick and cut into ½-inch cubes
3 medium-sized bay leaves, finely crumbled
1 tablespoon cumin seeds
2 tablespoons coarsely chopped garlic
4 teaspoons dried oregano
3 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
3 tablespoons yellow cornmeal
1 teaspoon ground hot red pepper (cayenne; optional)
Freshly cooked pinto beans
9 cups freshly cooked rice made from 3 cups long-grain white rice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Under cold running water, pull the stems off the ancho and red chilies. Tear the chilies in half and brush out their seeds. With a small sharp knife, cut away any large ribs.
|
2. Chop the chilies coarsely, drop them into a bowl, and pour the boiling water over them. Let them soak for at least 30 minutes, then strain the soaking liquid through a sieve set over a bowl and reserve it. Set the chilies aside.
|
3. In a heavy 5- to 6-quart casserole, cook the beef suet over moderate heat, stirring frequently until it has rendered all its fat. With a slotted spoon, remove and discard the suet bits. Pour off all but about ¼ cup of the fat remaining in the pot.
|
4. Add the venison or beef cubes to the casserole and, stirring constantly, cook over moderate heat until the pieces of meat are firm but not brown. Add 2½ cups of the reserved chili-soaking liquid and bring it to a boil over high heat.
|
5. Drop in the bay leaves and reduce the heat to low. Simmer partially covered for 1hour, stirring the mixture from time to time.Meanwhile, place the cumin seeds in a small ungreased skillet and, sliding the pan back and forth frequently, toast the seeds over low heat for 10 minutes.
|
6. Drop the seeds into the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, add the ancho and red chilies, the remaining chili-soaking liquid, the garlic, oregano, paprika, sugar and salt, and blend again at high speed until all of the ingredients are reduced to a smooth puree.
|
7. When the meat has cooked its allotted time, stir in the chili puree. Simmer partially covered for 30 minutes. Then, stirring constantly, pour in the cornmeal in a slow stream and cook over high heat until the chili comes to a boil and thickens lightly. Taste the chili for seasoning and add the ground hot red pepper if desired.
|
|
8. Serve the chili con carne directly from the casserole, or from a heated tureen or serving bowl. Mound the pinto beans and the rice in separate bowls and present them with the chili.
|
|
| |
|
|
|
|
|
|
