ezRecipe-Zee: Cooking Recipe: How to make A Bowl Of Red

A Bowl Of Red

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Date Added:	November 20, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Soups / Stews, Copy Cat / Restaurant

Ingredients:

4                   bacon slices
1     large         onion
4                   plump garlic cloves
4     pounds        chuck roast
                    fat, and cut into 1/2" cubes
1/2   cup           good-quality chili powder
1     tablespoon    cumin seeds
                    (or 1 tbspn of ground cumin)
1     tablespoon    mole paste
                    specialty food stores (optional)
2     teaspoons     dried oregano (preferably Mexican)
2     teaspoons     salt
1/4   teaspoon      cayenne pepper
2     teaspoons     cider vinegar
2     cups          beef stock (preferably homemade)
1     tablespoon    masa harina - (to 2 tbspns)
                    === GARNISHES ===
                    Chopped onions
                    Minced fresh or pickled jalape�os
                    Saltine crackers

Directions: one line for each direction. When saved the lines will be numbered.

Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.
Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking.
In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish.
This recipe yields 8 servings.

Notes:
Recipe adapted from American Home Cooking by Cheryl Alters Jamison and Bill Jamison (Broadway Books; $35, 470 pages)

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Susan Wolfe on the www.eclix.net Food BB