La Cascia's Bakery

Written by: Lacasciasbakery
12/7/2010 4:17 PM 

Ingredients:

• 1 lb dried Pinto or Kidney Beans
• 5 lb Beef shank coarsely ground
• Salt and Pepper to taste
• 3 red peppers chopped
• 3 green peppers chopped
• 3 Anaheim peppers chopped
• 3/4 lb chopped onion
• vegetable oil as needed
• 4 garlic cloves minced to a paste
• 1 oz chili powder mild
• 1 oz toasted ground cumin
• 1/2 oz dried oregano
• 1 28 oz can tomato puree
• 2 28 oz can diced tomatos
• 1 pint brown stock
• 1 12 oz beer
• Garnish
  • Chopped onions
  • Chopped Chilantro
  • Cheddar or Jack Cheese Shredded

Directions:

1. Soak beans overnight, Drain. Cover with water and cook until tender.
2. Season the beef with salt and pepper.
3. Sweat onions in hot oil. Add the red, green, and the Anaheim peppers and cook until almost tender. Add garlic and cook it until the aroma is apparent.
4. Add the meat and saute it until lightly seared.
5. Add the spices and saute briefly. Add tomato pures, beef stock, and beer. Mix everything together.
6. Bring the chili to a simmer; cover the pan and braise the meat on the stove or in a 325 degree oven unti tender to the bite.
7. Add the diced tomatos and the cooked beans; heat the chili, adjust consistency and seasoning, don't make it too spicy. You can always add spice but you cannot take out.
8. Garnish each serving or let the customer choose.

Trackback Print

Tags: Chili , Mexican

Categories: Recipes

Location: Blogs Thanksgiving Recipes

Your name:
Your email:
	(Optional) Email used only to show Gravatar.
Your website:
Title:
Comment:
Security Code Enter the code shown above in the box below
Add Comment   Cancel