/ck/ - Food & Cooking

I guess I will post my recipe again

beef (I use chuck)
dried peppers (I use ancho, pasilla, guajillo, new mexico, and arbol)
onion
garlic
fresh peppers
canned chipotles in adobo
oregano
cumin
salt
chicken stock
beer

start by removing the stems and seeds from your dried peppers. toast them in a dry pan until you can start to smell them and then start soaking them in hot chicken broth. cut your beef into cubes and brown them in some lard or oil. dice your onion and mince the garlic and throw it in with the meat. once the onions turn transparent pour your beer in. take the peppers and the chicken broth and throw them in a blender along with a couple chipotles. dump the pepper slop into your pot and start simmering. now you can add your fresh peppers and whatever mystery ingredients you want. season with the salt, oregano, and cumin. let it cook for about 3 hours. if it looks too thick add more beer or broth. if it looks too thin mix some masa flour with cold water and stir it into the chili.

>>19715513
first you need peppers. I like to use about 3 each of ancho, guajillo, pasilla, and new mexico, plus 8-12 arbols. remove the stems and seeds and toast them in a dry pan until you can just start to smell them. then start soaking them in 2 cups of hot water or hot chicken broth. for meat I like to use chuck but you can use anything that you would for beef stew. cut it up into chunks and brown it in a pan with some kind of grease or oil. then cook some diced onion and minced garlic in your pot and start cooking that down. you can also add other types of peppers here like serrano or these thai ones. deglaze your pot with some beer or more chicken broth. take your dried peppers that have been soaking and blend them into red sloppa along with a couple chipotle peppers that come in the can with adobo sauce. dump that into the pot with everything else. season with salt, ground cumin, and ground mexican oregano. simmer for at least 3 hours. if it looks like it's drying out add more beer or broth. if it looks too thin when it's done mix some masa flour with cold water and stir it into your pot to thicken it up.

2lbs beef chuck
3 ancho peppers
2 pasilla peppers
2 guajillo peppers
2 new mexico peppers
8 arbol peppers
2 chipotle peppers with adobo sauce
3-4 jalapeno or serrano peppers
5-6 thai peppers
1 medium onion
6-8 cloves of garlic
2 tablespoons cumin
1 tablespoon mexican oregano
2 cups chicken stock
1 cup beer
salt

remove the stems and seeds from all the peppers. toast the peppers in a dry pan a little. you can toast the cumin too. start soaking the dried peppers in hot water. cut the beef into cubes. brown the beef in some kind of oil or grease. mince your onion and garlic and start sweating them in your pot. deglaze with the beer. remove the rehydrated peppers from the water and blend with the chipotle peppers and chicken stock into a red sloppa. dump it into the pot along with your minced fresh peppers. add your cumin, oregano, and salt to taste. simmer for 3-5 hours. add more chicken stock or beer if it looks like it's getting too thick. if it looks too thin mix some masa flour with cold water to make a slurry and stir it into the pot right before you serve it. serve with cheese and cornbread or fritos or beans if you want.

this always ends up making way less than I think it will so probably double it if you want a lot of leftovers or aren't a sad sack cooking for one.

I made this last week but didn't post the recipe

2lbs beef
3 ancho peppers
2 pasilla peppers
2 guajillo peppers
3 new mexico peppers
12 arbol peppers
2 chipotle peppers in adobo sauce
3 jalapeno or serrano peppers
6 birds eye peppers
garlic
onion
2 tablespoons cumin
1 tablespoon oregano
salt
chicken stock
beer
masa harina

remove the stems and seeds from all the peppers. toast the dried peppers a little in a dry pan and then start soaking them in hot water. you can also toast the cumin but keep it separate for now. cut the beef into cubes and brown it in some kind of grease or oil. dice your onions and then sweat them in a pot with some more oil. mince a bunch of garlic and the fresh peppers and throw it in with the onion. deglaze with your beer. take the dried peppers that you were rehydrating and throw them in a blender with the chipotle peppers. this time I discarded the water they were soaking in and added 2 cups of chicken stock. blend it into red sloppa and then dump it in your pot with everything else. grind your cumin and oregano and add it with salt to taste. simmer for 3-5 hours. if it looks like it's drying out add more beer or chicken stock. if it is too thin mix some masa with cold water to make a slurry and then mix it in at the end.

this only made 3 bowls worth so if you want leftovers you should probably double the recipe.

it's time