Free Recipe Chili Our Way 2
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Chili Our Way 2 Recipe
1/2 c Celery; trim; dice
1/4 c Green onions; trim; dice
2 tb Lime juice
2 tb Fresh parsley; minced
1-3/4 tb Cilantro; minced
Salt and pepper; to taste
1/2 oz Sun-dried tomatoes; soaked
-in
1 Inch boiling water
2-1/8 ts Garlic
7/8 lb Part-skim ricotta cheese
1/2 lb Part-skim mozzarella cheese;
-shredded
1/2 lb Light cream cheese; cubed
1/2 c Parmesan cheese; grated
1/2 ts Salt
1/4 ts Ground black pepper
2/3 c Fresh anise basil
Chili Our Way 2 Preparation
Heat a griddle or cast-iron skillet over medium high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp. beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over medium low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. by Christopher E. Eaves <cea260@airmail.net> on Mar 04, 1998
Cooking Temperature:
Recipe Serves: 6
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