| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Onions; chopped |
| 6 |
|
Garlic cloves; minced |
| 3 |
tb |
Vegetable oil |
| 1/3 |
c |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Cinnamon |
| 4 |
lb |
Boneless beef chuck; cut into 1/2-inch |
|
|
; pieces |
| 3 |
c |
Water |
| 2 |
c |
Beef broth |
|
|
A; (28-ounce) can |
|
|
; tomatoes including |
|
|
; the juice, pureed |
|
|
; coarse |
| 1 |
ts |
Salt; or to taste |
| 3/4 |
c |
Raisins |
| 1/2 |
c |
Pimiento-stuffed green olives; sliced |
| 1 |
|
Fresh or pickled jalapeno; or to taste, seeded |
|
|
; and minced (wear |
|
|
; rubber gloves) |
| 1 |
cn |
Kidney beans; rinsed and drained |
|
|
; (19-ounce) (about 2 |
|
|
; cups) |
| 1/3 |
c |
Chopped fresh coriander |
INSTRUCTIONS
In a large heavy kettle cook the onions and the garlic in the oil over
moderate heat, stirring, until the onions are softened, add the chili
powder, the cumin, the cayenne, and the cinnamon, and cook the
mixture, stirring, for 30 seconds. Add the beef, the water, the broth
, the tomato puree, and the salt and simmer the mixture, uncovered,
adding more water if necessary to keep the beef barely covered, for 1
1/2 hours. Add the raisins, the olives, and the jalapeno and simmer
the mixture, stirring occasionally, for 30 minutes, or until the beef
is tender. Stir in the beans, simmer the chili for 5 minutes, or
until the beans are heated through, and stir in the coriander. The
chili may be frozen or made 4 days in advance, cooled, uncovered, and
kept covered and chilled.
Makes about 12 cups, serving 6 to 8.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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