Frank terranova's chili con carne

6 servings

Ingredients

Quantity Ingredient
Written by Linda Beaulieu
3 tablespoons Corn oil
3 pounds Beef chuck, cut into 1/2-inch cubes
4 eaches Cloves garlic, minced
1 cup Chopped onion
1 can Dark beer
2 tablespoons Cumin seed, roasted
6 eaches Or 7 dry ancho chili peppers, roasted and ground
½ teaspoon Black pepper
3 tablespoons Paprika
2 teaspoons Oregano
2 cups Beef stock
2 eaches Serrano peppers, chopped
2 eaches Poblanos peppers, chopped
1 teaspoon Salt
2 eaches Ounces semisweet chocolate (optional)

Directions

SOURCE: THE NATIONAL CULINAR

Method: In a large pot, heat the oil until hot. Quickly add the beef and brown over medium heat. Remove the meat and add the garlic and onions. Saute the mixture until the onions are glossy. Add the beer and reduce by half. Add the meat, cumin seed, chili peppers, paprika, oregano and stock. Simmer for 45 minutes or until slightly tender. Add the chopped peppers and continue to simmer for 20 minutes or until tender. Optional: Shortly before serving, add the semisweet chocolate for a surprising taste sensation. Chef's note: Adding the peppers at the end of the cooking process can control the amount of heat to suit one's taste. To roast cumin seed: Place 2 tablespoons cumin seed in a saute skillet without any oil over medium heat, shaking the pan constantly for 5 to 6 minutes. This will greatly draw out the aroma. To roast ancho peppers: Place the dried chili peppers on a sheet pan and place in a preheated 400' oven and roast for 12 to 15 minutes. Remove and cool. Grind in a food processor until fine.

Submitted By SHERREE JOHANSSON On 10-14-94

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