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Friday, May 15, 2015

Red-eye Chili

Total Time: 3 hrs 5 mins Preparation Time: 45 mins Cook Time: 2 hrs 20 mins

Ingredients

  • Servings: 8
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 3 lbs boneless beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper, plus more to taste
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 jalapeno pepper, seeded, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tablespoons pure ground dried ancho chile powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 cups strong brewed coffee (not dark-roast or espresso)
  • 1 (14 1/2 ounce) can diced tomatoes, drained
  • 1/4 cup yellow cornmeal
  • 1 ounce unsweetened chocolate, coarsely chopped

Recipe

  • 1 position a rack in the center of the oven and preheat oven to 300°.
  • 2 in a large dutch oven, heat 1 tablespoon oil over med-high heat.
  • 3 season the beef with the salt and pepper.
  • 4 in batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
  • 5 using a slotted spoon, transfer the beef to a plate.
  • 6 pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
  • 7 add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
  • 8 stir in the garlic and cook until fragrant, about 1 minute.
  • 9 stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
  • 10 stir in the coffee and tomatoes.
  • 11 bring to a boil over high heat, scraping up the browned bits in the pan.
  • 12 return the beef and any collected juices to the pot.
  • 13 cover the pot and place in the oven.
  • 14 bake until the meat is very tender, about 2 1/4 hours.
  • 15 remove from the oven and let stand for 5 minutes.
  • 16 skim off and discard the fat that rises to the surface.
  • 17 return the pot to medium heat.
  • 18 whisk in the cornmeal and chocolate.
  • 19 cook until the sauce boils and thickens, about 2 minutes.
  • 20 season with salt and pepper; serve hot.

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