Frank terranova's chili con carne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Written by Linda Beaulieu | ||
| 3 | tablespoons | Corn oil |
| 3 | pounds | Beef chuck, cut into 1/2-inch cubes |
| 4 | eaches | Cloves garlic, minced |
| 1 | cup | Chopped onion |
| 1 | can | Dark beer |
| 2 | tablespoons | Cumin seed, roasted |
| 6 | eaches | Or 7 dry ancho chili peppers, roasted and ground |
| ½ | teaspoon | Black pepper |
| 3 | tablespoons | Paprika |
| 2 | teaspoons | Oregano |
| 2 | cups | Beef stock |
| 2 | eaches | Serrano peppers, chopped |
| 2 | eaches | Poblanos peppers, chopped |
| 1 | teaspoon | Salt |
| 2 | eaches | Ounces semisweet chocolate (optional) |
Directions
SOURCE: THE NATIONAL CULINAR
Method: In a large pot, heat the oil until hot. Quickly add the beef and brown over medium heat. Remove the meat and add the garlic and onions. Saute the mixture until the onions are glossy. Add the beer and reduce by half. Add the meat, cumin seed, chili peppers, paprika, oregano and stock. Simmer for 45 minutes or until slightly tender. Add the chopped peppers and continue to simmer for 20 minutes or until tender. Optional: Shortly before serving, add the semisweet chocolate for a surprising taste sensation. Chef's note: Adding the peppers at the end of the cooking process can control the amount of heat to suit one's taste. To roast cumin seed: Place 2 tablespoons cumin seed in a saute skillet without any oil over medium heat, shaking the pan constantly for 5 to 6 minutes. This will greatly draw out the aroma. To roast ancho peppers: Place the dried chili peppers on a sheet pan and place in a preheated 400' oven and roast for 12 to 15 minutes. Remove and cool. Grind in a food processor until fine.
Submitted By SHERREE JOHANSSON On 10-14-94