I finally made a batch of chili and actually measured amounts. This is a richly flavored, mild chili. Adjust the heat with cayenne pepper or seeded, chopped chipotles en adobo. Real chili takes time to prepare, and tastes best when made a day or two ahead and reheated. This chili also freezes well.
Vegetable oil
9 medium ancho chilies
1 head garlic, chopped
3 large yellow onions, chopped
2 tbsp. whole cumin seed
3 (14 oz. each) cans beef broth
4-1/2 pounds lean stew meat
1 (12 oz.) bottle dark beer
1 (16 oz). can diced tomatoes
2 tbsp. liquid smoke
1 tbsp dried whole oregano
1/3 cup masa harina (corn tortilla flour)
2/3 cup water
Salt to taste
Cayenne or chipotles en adobo to taste
Slit dried chilies open. Remove and discard stems and seeds. Rinse chilies. Place in a deep bowl and cover with boiling water. Set aside for at least one hour. Drain, reserving liquid. Chop chilies finely and add to stew pot.
In large skillet, sauté garlic in oil until translucent but not browned. With slotted spoon, remove to stew pot. Sauté onions in remaining oil over medium heat until golden brown. Add cumin seed and cook 1 minute more. Transfer onions to stew pot. Deglaze skillet with a little of the broth and add to pot. Wipe skillet dry. Working in batches, brown stew meat in skillet, using just enough oil to prevent meat from sticking. Keep the skillet uncrowded enough and the heat high enough that the meat is browned by hot oil rather than steaming in its own juices.
Remove cooked meat to the stew pot, deglazing the pan with broth once or twice during the browning process and after the last batch of meat is done. Add remaining broth to pot along with beer, tomatoes, oregano and liquid smoke. Add reserved chili liquid, avoiding grit and solids that have settled to the bottom. Add water to cover meat about 1-1/2". Bring to a boil, reduce heat, and simmer uncovered for 2-1/2 hrs, stirring occasionally and adding water as needed to cover meat.
Combine masa and water. Stir until smooth and set aside while chili cooks. Slowly add to simmering chili after time has elapsed, stirring constantly to prevent lumps. Continue simmering, uncovered, stirring frequently until chili is thickened, about 20 minutes. Add salt and cayenne or chipotles to taste.
Ann
(10/9/01)
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