Made a good showing; it did not win, though.
1 beef chuck roast (2-3 lbs), cut into half-inch cubes
1 large white onion, sliced
tblsp or so, flour
1/4 c. chili powder
2 tblsp cumin
chicken or beef stock
3 or 4 poblano peppers
1 jalepeno pepper
3 canned tomatoes, chopped
3-4 cloves garlic, finely chopped
half cup chopped cilantro
juice from two limes
fresh oregano, chopped
salt and pepper
Brown beef thoroughly, working in batches if necessary. Remove beef from pot and reserve. Add onions and sweat. Add chili powder, cumin and flour (to thicken stew), followed shortly by reserved beef, tomatoes, and stock. (Enough stock to just cover meat.) Chili should be the correct dark-red color by now; if not, then add more chili powder. Fire-roast all the peppers, then peel and chop them into bite-size strips adding them to the stew. Braise for several hours over low heat (275-300 in oven), until beef is completely tender. While stew is still hot, but not boiling, add garlic, cilantro, oregano, and lime juice.
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