3 fluid ounces vegetable oil or lard
4 pounds beef stew meat, medium dice
1 pound onions, medium dice
10 garlic cloves, chopped
2 quarts chicken stock
1 pint tomato sauce, canned
10 ounces Anaheim chili pepper, small dice
3/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 teaspoons cumin, ground
1/2 cup masa harina or cornmeal
pinto beans, as needed
Servings: 32
1. Heat a rondeau over medium heat and add the oil. Add the meat, onions and garlic. Cook, stirring, until the meat has lost its raw look and is cooking in its own juices.
2. Add 1 quart (1 liter) of the chicken stock, the tomato sauce, Anaheim chiles, salt, black pepper, chilli powder, cayenne pepper, oregano and cumin. Simmer the chili for 2 hours, skimming the fat and scum occasionally.
3. Make a slurry with the masa harina and 8 fluid ounces (240 milliliters) of cold chicken stock. Stir the slurry into the chili. Continue to cook until the meat is very tender, stirring occasionally to prevent it from scorching. Adjust the seasoning with salt, black pepper, chilli powder, cayenne pepper, oregano or ground cumin to taste. Thin the chili with additional chicken stock if desired.
4. Cooked pinto beans can be added to the chili or served separately.
Yield: 1 gallon
4 pounds beef stew meat, medium dice
1 pound onions, medium dice
10 garlic cloves, chopped
2 quarts chicken stock
1 pint tomato sauce, canned
10 ounces Anaheim chili pepper, small dice
3/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 teaspoons cumin, ground
1/2 cup masa harina or cornmeal
pinto beans, as needed
Servings: 32
1. Heat a rondeau over medium heat and add the oil. Add the meat, onions and garlic. Cook, stirring, until the meat has lost its raw look and is cooking in its own juices.
2. Add 1 quart (1 liter) of the chicken stock, the tomato sauce, Anaheim chiles, salt, black pepper, chilli powder, cayenne pepper, oregano and cumin. Simmer the chili for 2 hours, skimming the fat and scum occasionally.
3. Make a slurry with the masa harina and 8 fluid ounces (240 milliliters) of cold chicken stock. Stir the slurry into the chili. Continue to cook until the meat is very tender, stirring occasionally to prevent it from scorching. Adjust the seasoning with salt, black pepper, chilli powder, cayenne pepper, oregano or ground cumin to taste. Thin the chili with additional chicken stock if desired.
4. Cooked pinto beans can be added to the chili or served separately.
Yield: 1 gallon
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