Frank Terranovas Chili Con Carne Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
Written by Linda Beaulieu,
1/2 t: Black pepper,
3 T: Corn oil,
3 T: Paprika,
3 lbs: Beef chuck, cut into
2 t: Oregano,
-1/2: -inch cubes,
2 cup: Beef stock,
4 each: Cloves garlic, minced
2 each: Serrano peppers, chopped
1 cup: Chopped onion,
2 each: Poblanos peppers, chopped
1 can: Dark beer,
1 t: Salt,
2 T: Cumin seed, roasted
2 each: Ounces semisweet chocolate,
6 each: Or 7 dry ancho chili,
-, optional
-peppers, roasted and ground
Directions:
Method: In a large pot, heat the oil until hot. Quickly add the beef
and brown over medium heat. Remove the meat and add the garlic and
onions. Saute the mixture until the onions are glossy. Add the beer
and reduce by half. Add the meat, cumin seed, chili peppers,
paprika, oregano and stock. Simmer for 45 minutes or until slightly
tender. Add the chopped peppers and continue to simmer for 20 minutes
or until tender. Optional: Shortly before serving, add the semisweet
chocolate for a surprising taste sensation. Chefs note: Adding the
peppers at the end of the cooking process can control the amount of
heat to suit ones taste. To roast cumin seed: Place 2 tablespoons
cumin seed in a saute skillet without any oil over medium heat,
shaking the pan constantly for 5 to 6 minutes. This will greatly draw
out the aroma. To roast ancho peppers: Place the dried chili peppers
on a sheet pan and place in a preheated 400 oven and roast for 12 to
15 minutes. Remove and cool. Grind in a food processor until fine.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp
and brown over medium heat. Remove the meat and add the garlic and
onions. Saute the mixture until the onions are glossy. Add the beer
and reduce by half. Add the meat, cumin seed, chili peppers,
paprika, oregano and stock. Simmer for 45 minutes or until slightly
tender. Add the chopped peppers and continue to simmer for 20 minutes
or until tender. Optional: Shortly before serving, add the semisweet
chocolate for a surprising taste sensation. Chefs note: Adding the
peppers at the end of the cooking process can control the amount of
heat to suit ones taste. To roast cumin seed: Place 2 tablespoons
cumin seed in a saute skillet without any oil over medium heat,
shaking the pan constantly for 5 to 6 minutes. This will greatly draw
out the aroma. To roast ancho peppers: Place the dried chili peppers
on a sheet pan and place in a preheated 400 oven and roast for 12 to
15 minutes. Remove and cool. Grind in a food processor until fine.
Submitted By SHERREE JOHANSSON On 10-14-94
Source from luhu.jp