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Linz's Mario Book—Updated!
Obleftivist Yawon Bwook says Donald Twump is "THE villain of our time." Which of the following best accords with your view?
Yes he is
He's not a villain but a hero
Putin might be a bigger villain
The mullahs might be bigger villains
ISIS might be bigger villains
Ugly Wimmin might be bigger villains
Black Lives Matter might be bigger villains
Snowflake moronnials might be bigger villains
College professors might be bigger villains
Fake News outlets might be bigger villains
Pomowankers might be bigger villains
Obleftivists might be bigger villains
None of the above—specify
Total votes: 10
Chili with Beef & Beans
Submitted by Ross Elliot on Mon, 2005-12-05 00:26
Chili with Beef & Beans
I’ve made a lot of chili in my life & this is my standard recipe. A Chili con Carne with beans. Black Bean Chili on it’s own is a great dish.
The pasilla, chipotle & ancho chiles add essential flavour but not very much heat. That’s what the red chile powder is for, but the dish isn’t hot. The chipotle is a dried, smoked jalapeno chile. The ancho is a dried poblano. Smell the pasilla & anchos. Fruity, plum, prune fragrances. Fantastic! The white & black pepper powders are used to round out the heat to produce a nice even warmth in the mouth.
3 x pasilla (chile negro) chile
2 tsp red chile powder
2 cups chicken stock
2 medium white onions, finely chopped
1 kg (2 lbs) beef (stewing, gravy, chuck)
Remove stalks from chiles, chop roughly & rehydrate in simmering chicken stock for 15 minutes. Blitz chiles & stock in blender until soupy.
Simmer black beans in twice as much water by volume until cooked but still firm. Drain beans but reserve cooking liquid.
Cut beef into ½ inch cubes.
At no point during the cooking should the dish it dry out. Add a little of the reserved bean liquor. Gravy should be thick & covering the meat. Add some rice flour or potato flakes to thicken it up but only if necessary.
In a large (~8-10 litre) pot, brown the beef in olive oil in small batches. Don’t crowd the pan or you’ll steam not fry.
Fry onions until soft in more oil & the drippings from the meat.
Add garlic & half of the reserved bean cooking liquor.
Add chile soup, garlic powder, paprika, oregano, peppers, coriander, sugar, tomato puree, chicken stock. Simmer for 30 minutes.
Simmer gently 1 1/2 hours. Don’t let it stick!
Add cumin. Simmer 1 hour. (cumin can become bitter if cooked too long)
Add beans & remove from heat.
Meat should be tender & sauce very thick. Best left overnight before serving. Freezes perfectly.
Serve on long grain (I like basmati) rice with cucumber & sour cream to tame the heat.
Sprinkle with freshly chopped cilantro.
Serve with crispy crackers such as (for Kiwis) Meal Mates or Somerset crackers.
Chili can also be used on nachos, in quesadillas, tacos, burritos, enchiladas, anything. Put it in a thermos flask & take it to work. Hell, have it for breakfast!!
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