Saturday, October 23, 2010
As the cool weather approaches I get a craving for on of my favorite comfort foods, Chili. Some times known as a bowl Red. True Texas chili has no beans. This has sparked many a debate with more fire than some bowls if have had. Hey if you like beans in your chili go for it, as for me I'm a traditionalist and I will take the beans on the side.
A good Bowl of Red is thick, deep,spicy and silky in texture. It will warm the soul like wearing a quilt on the inside, packed with bold flavors it is like a fiesta in your mouth. Some recipes call for top round diced into less than 1/2 " cubes and some use ground beef. Like beans it is a personal choice or what ever I have on hand at the time. The real magic is in the spices, blended to give the chili its character. Now I am not speaking of that container in the back of the cabinet that says Chili Powder that is as tame as a kitten.What I am making reference to is blending your own to get the taste just right. Spices, freshly ground really bring it to this fiesta, allowing you to adjust the heat to your level of tolerance. I am a chili head and I like it a little spicy so you many want to exercise a little caution with this recipe and cut the peppers back to 1/2 the amount for a milder batch. Enjoy!
Prep time: 10 min Cook time: 31/2 hrs.
1 lb ground sirloin
1 small spanish onion grated fine
3 cloves garlic pressed
1 tsp cumin seed
1 tbl paprika
1 tsp red pepper flakes or 1 chili arbol crushed with seeds
1/2 tsp chipotle chili powder
1 tbl ancho chili powder
2 tbl cumin powder
1 tsp kosher salt
1 15oz can tomato puree
1 tbl *masa harina
2 cups of water
*Masa harina is corn flour used to make tortilla, if you do not have it pulverize 6 tortilla chips
Place a heavy bottom pot over a medium heat and add 1 tbl of oil warm the pan until the oil gets a shimmer to it.
Add the ground sirloin, or what ever meat you are using into the pan and break it up with the back of a spoon. Add 1/2 of your spices and the onion, tomato puree and 2 cups of water stir bring to a low boil and reduce to a simmer. Cover the pan continue to cook at a simmer stirring occasionally. Add water as needed.
At the 3 hour mark add the rest of the spices and the masa stir and simmer another 30 min.
Serve with queso fresco and black bean Quesadillas.