INGREDIENTS

INSTRUCTIONS

If using canned chipotle chilies, in a blender puree them with the water
and reserve the puree. If using dried chipotle chilies, stem and seed them
wearing rubber gloves, in a small bowl let them soak in the boiling hot
water for 20 minutes, and in a blender puree the mixture, reserving the
puree.
In a large heavy kettle cook the onions and 6 of the garlic cloves, minced,
in the oil over moderate heat, stirring, until the onions are softened, add
cumin, and cook the mixture, stirring, for 30 seconds. Add the beef and
cook the mixture, stirring and breaking up the lumps, until the meat is no
longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay
leaf, oregano, and salt and simmer the mixture, uncovered, adding more
water if necessary to keep the beef barely covered, for 30 minutes. Stir in
the bell pepper, canned green chilies, and cornmeal and simmer the mixture,
stirring occasionally, for 30 minutes. Stir in the kidney beans, coriander
and remaining 2 garlic cloves, minced, and salt to taste, simmer the chili
for 3 to 5 minutes, or until the beans are heated through, and discard the
bay leaf. The chili may be frozen or made 3 days in advance, cooled,
uncovered, and kept covered and chilled.
Yield: 6 to 8 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9048
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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