Yield: 1 servings
|2½ pounds||Beef chuck roast, cut into inch cubes|
|1 medium||Onion, chopped|
|2||Cloves garlic, finely|
|2 cans||Tomato paste (6-ounce cans)|
|1 can||Chopped green chiles (4 1/2|
|¼ cup||Masa harina|
|5 tablespoons||Ground red chile peppers|
|(Not chili powder) *|
|1½ teaspoon||Ground cumin|
|¾ teaspoon||Dried (OR 1/4 tsp ground)|
|Mexican or regular|
|1 can||Pinto beans (15 ounces),|
* You may substitute 5 dried red chile peppers. Remove the seeds and process the peppers in a blender until ground.
Cook the bacon in a large Dutch oven until crisp. Remove the bacon and reserve 1½ tablespoons of the bacon drippings in the skillet.
Crumble the bacon and set it aside.
Cook the beef, onion and garlic in the drippings until the meat browns, stirring constantly. Add the tomato paste, chopped green chiles, masa harina, ground red chile peppers, salt, cumin, oregano and water, stirring until well blended. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 ½ hours. Stri in the crumbled bacon and the beans. Simmer for an additional 30 minutes. Serve the chili with your choice of condiments.
NOTE: "Robert Follett uses pure ground chile peppers (not chili powder, which is a spice blend) found easily in Utah supermarkets.
Check your produce section or gourmet shops for dried chile peppers, and grind them in your blender or food processor (remove seeds first). Robert's chili is quite thick and could be rolled up in a flour tortilla, burrito style." Makes 8 cups
[Robert Follett; Park City, Utah] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.
From: Fred Peters Date: 07-28-95 (20:49) (19) (E)Cooking