6 dried ancho or pasilla chilies
3 lb beef chuck, cut in cubes
1 large onion, chopped
1/2 tsp salt
1 3 tblsp chili powder (unsalted)
3 1/2 c boiling beef broth
2 tblsp vegetable oil
4 cloves garlic, crushed chopped
2 tsp ground cumin seed
1-2 tblsp cornmeal (optional)
Ancho chilies (sometimes called pasilla chilies) are sweet and fairly mild. In this recipe, they give the chili a rich, dark color and provide a unique, slightly spicy flavor. Remove stems and seeds from chilies. Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes.
Cook, stirring constantly, just until beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2.5 cups of chili liquid into beef. Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally. Place soaked chilies and remaining liquid in blender container, cover and blend until smooth. (If necessary, add 1/2 cup more of water to make blending easier.)
Add mixture to beef and cook over medium-low heat, stirring occasionally, for 30 minutes or until meat is tender. If a thicker chili is desired, gradually stir in cornmeal 1 tbs at a time then cook, stirring constantly, until thickened. Taste and season with salt as desired. Remove from heat and ladle into bowls. Serve with a variety of condiments such as chopped yellow peppers, red onions, tomatoes, avocado, fresh lime juice or grated cheese.
Chili Ala Capt. James Mcdonnell, Engine 81
1 lb mild italian sausage*
1 lb ground chuck
1 large yellow onion; diced
2 large garlic cloves; minced
1 1/2 tblsp chili powder
6 oz can tomato paste
1 1/2 c water
1 tblsp instant coffee
1 tblsp sugar
1 tblsp paprika
1 tblsp oregano
1 tsp salt
1 tsp pepper
1 tsp cumin
1 c dark red kidney beans, drain
1 c refried beans
* Skinned and crumbled.
Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions.
Recipe From: The Firefighters cookbook, compiled by John Sineno, one of New York's bravest.
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