Ingredients
6 dried ancho or pasilla chilies
3 lb beef chuck, cut in cubes
1 large onion, chopped
1/2 tsp salt
1 3 tbs chili powder (unsalted)
3 1/2 cup boiling beef broth
2 tbsp vegetable oil
4 cloves garlic, crushed chopped
2 tsp ground cumin seed
1 2 tbs cornmeal (optional)
Directions
Ancho chilies (sometimes called pasilla chilies) are sweet and fairly
mild. In this recipe, they give the chili a rich, dark color and
provide a unique, slightly spicy flavor. Remove stems and seeds from
chilies. Coarsely chop chilies. Place in bowl, cover with boiling
beef broth and let steep for 30 minutes. Heat oil in large Dutch
oven, add onion and cook, stirring constantly, until soft and lightly
browned. Add garlic, salt and beef cubes. Cook, stirring constantly,
just until beef loses its pink color. Strain chilies, reserving
liquid and chilies. Stir 2.5 cups of chili liquid into beef. Stir in
chili powder and ground cumin seed and bring to a boil. Reduce heat
and simmer, uncovered, over medium-low heat for 1 hour, stirring
occasionally. Place soaked chilies and remaining liquid in blender
container, cover and blend until smooth. (If necessary, add 1/2 cup
more of water to make blending easier.) Add mixture to beef and cook
over medium-low heat, stirring occasionally, for 30 minutes or until
meat is tender. If a thicker chili is desired, gradually stir in
cornmeal 1 tbs at a time then cook, stirring constantly, until
thickened. Taste and season with salt as desired. Remove from heat
and ladle into bowls. Serve with a variety of condiments such as
chopped yellow peppers, red onions, tomatoes, avocado, fresh lime
juice or grated cheese. From: Fleurette Delisle Date: Mon, 01-1
Servings: 1 servings
Chili Colorado Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Experts have traced the existence of recipes far back into distant history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, mostly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
During the time of the Roman Empire a roman called Apicius created some scripts which described recipes prepared by his fellow Romans. He describes how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs used many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Over the following few hundred years, the powerful and rich tried to serve the best banquets, and because of this cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes of the day. The introduction of television gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Colorado recipe.
