World famous chili by Magnus Nordlander
Based on a recipe from Alton Brown
Chili, or chili con carne as it is more properly known, is perhaps the epitome of tex-mex cooking.
Some people make their chilis with ground beef, add beans and lots of stuff in them. To me, that's not a real chili. A genuine bowl of red doesn't need all that stuff to be great, as my world famous chili proves.
I like to eat the chili as is, but if you want some toppings, there's a world of possibilities. Sour cream, cheese, spring onions, you name it.
Ingredients for 4 servings
- 3 1/3 pounds of stew meat, from beef, pork and lamb, cut into medium cubes
- 2 tablespoons of peanut oil
- 1 teaspoon of salt
- 1 1/2 cups of beer, medium ale, preferably
- 1 pound of salsa, no need to break out the good stuff
- 30 tortilla chips, crushed
- 1 tablespoon of chipotle paste
- 1 tablespoon of tomato paste
- 1 tablespoon of chili powder, homemade, preferably
- 1 teaspoon of ground cumin
Instructions
Begin by pre-heating your oven to 345°F.
Toss the meat in the salt and the peanut oil. In a dutch oven over medium-high heat, brown the meat. Work in batches, so the pan doesn't get crowded, and move the meat to a bowl when it's browned.
Deglaze the pot with the beer, and then add the meat back, and the rest of the ingredients. Stir, then put a lid on the dutch oven, and move it to the oven, for 3 hours. Take it out and stir it every 45 minutes.
Login
Sign up (it's free!)
Sign up for an account and you will be able to add your own recipes, plan your meals and what to shop. And much more.
no credit card is needed)
Comments
No comments yet! Will you post the first one?