Roxy15
All-Conference
Chili Con Carne:
*** No Beans, No Tomatoes; It’s All About Meat And Heat.
3-4 lb. Beef Chuck Roast
10 Dried Guajillo Chile Pepper Or A Mix Of New Mexico, Ancho & Pequin Would Be Good Too
1-(7-oz.)-Can Chipotle Chiles In Adobo Sauce
1 Quart Beef Stock
2 T. Peanut Oil
1 Large Onion, Chopped
4 Medium Cloves Garlic, Minced
1 T. Ground Cumin
1 T. Dried Mexican Oregano
***Or Regular Oregano-Mexican Oregano Is Best
Sea Salt Or Kosher Salt
Black Pepper
Preheat oven to 300°F. Wearing gloves, stem and seed the dried chiles. Cover with hot-(but not boiling)-water, and let steep until they are softened – about 30 minutes.
While the chiles are soaking, coat the roast with a little peanut oil on all sides and then dust with salt and pepper. Heat the remaining oil in a large dutch oven until smoking. Sear the roast on all sides until browned-(about 4 minutes a side.) Remove roast to a plate.
Drain the chiles, discard the soaking water. Put the chiles, can of Chipotles, garlic, cumin, oregano, and about half the stock in a food processor and give them a whirl until they form a smooth sauce.
Put the onions in a layer in the bottom of the Dutch Oven. Top with the roast and any accumulated juices. Pour chili sauce over it all and add enough of the remaining beef stock to bring the liquid in the pan about a quarter of the way up the roast.
Bring to a simmer over medium heat. Put the lid on and move to the whole works to the oven for an hour.
Braise the roast for an hour, then flip it over and add more stock, if needed. Continue cooking until very tender, about 2-1/2 to 3 hours total. Remove the roast from the pan and set aside to shred the meat-(use a 9×13-in. cake pan to keep everything contained.)
Shred the meat and remove any nasty bits. Return the meat and any juices that have accumulated back to the Dutch Oven.
Move the Dutch Oven to the stove top and bring chili to a simmer. Taste and adjust seasoning. Let cook-(uncovered)-until the chili is thick and the meat has completely fallen apart.
Serve this with cornbread and garnish with cilantro, diced white onion, sliced radishes, sour cream, chopped green onions, grated cheese, avocado, Tortilla Chips or whatever you like.
***If you have any left, you can use as a filling for tacos, tamales, etc.
*** No Beans, No Tomatoes; It’s All About Meat And Heat.
3-4 lb. Beef Chuck Roast
10 Dried Guajillo Chile Pepper Or A Mix Of New Mexico, Ancho & Pequin Would Be Good Too
1-(7-oz.)-Can Chipotle Chiles In Adobo Sauce
1 Quart Beef Stock
2 T. Peanut Oil
1 Large Onion, Chopped
4 Medium Cloves Garlic, Minced
1 T. Ground Cumin
1 T. Dried Mexican Oregano
***Or Regular Oregano-Mexican Oregano Is Best
Sea Salt Or Kosher Salt
Black Pepper
Preheat oven to 300°F. Wearing gloves, stem and seed the dried chiles. Cover with hot-(but not boiling)-water, and let steep until they are softened – about 30 minutes.
While the chiles are soaking, coat the roast with a little peanut oil on all sides and then dust with salt and pepper. Heat the remaining oil in a large dutch oven until smoking. Sear the roast on all sides until browned-(about 4 minutes a side.) Remove roast to a plate.
Drain the chiles, discard the soaking water. Put the chiles, can of Chipotles, garlic, cumin, oregano, and about half the stock in a food processor and give them a whirl until they form a smooth sauce.
Put the onions in a layer in the bottom of the Dutch Oven. Top with the roast and any accumulated juices. Pour chili sauce over it all and add enough of the remaining beef stock to bring the liquid in the pan about a quarter of the way up the roast.
Bring to a simmer over medium heat. Put the lid on and move to the whole works to the oven for an hour.
Braise the roast for an hour, then flip it over and add more stock, if needed. Continue cooking until very tender, about 2-1/2 to 3 hours total. Remove the roast from the pan and set aside to shred the meat-(use a 9×13-in. cake pan to keep everything contained.)
Shred the meat and remove any nasty bits. Return the meat and any juices that have accumulated back to the Dutch Oven.
Move the Dutch Oven to the stove top and bring chili to a simmer. Taste and adjust seasoning. Let cook-(uncovered)-until the chili is thick and the meat has completely fallen apart.
Serve this with cornbread and garnish with cilantro, diced white onion, sliced radishes, sour cream, chopped green onions, grated cheese, avocado, Tortilla Chips or whatever you like.
***If you have any left, you can use as a filling for tacos, tamales, etc.