 Chili Con Carne |  The foods of northern Mexico and
especially the cuisines of Sonora and
Chihuahua have long provided inspiration
for Texas and southwestern cooking so
that today they have a great deal in
common. Cattles were raised on ranches
in northern Mexico long before they were
introduced across the border, and
vaqueros - the Mexican cowboys - no
doubt made campfire stews similar to this
before their North American counterparts
popularized the ubiquitous "bowl of red."
Chili con carne was probably adapted
originally from Caldillos or Cazuelas, beef
stew that were unusual in that they were
cooed by men rather than women. Great
pride was taken in achieving the hottest
and tastiest chile. Literally "chile with
meat," chili con carne may or may not
contain beans; versions in northern
Mexico often do, while those north of the
border (and especially in Texas) usually do
not.
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| Method | TO PREPARE DICED STEAK
Season the diced steak with salt and freshly ground black pepper. Heat the oil in a heavy-bottomed saucepan and sear the steak over high heat, while stirring, for about 2 minutes, or until brown on all sides. Remove the meat and set aside.
TO PREPARE CHILI
Add a little more oil if necessary, then add the garlic and onion, and sauté for 2 minutes, until soft and light golden. Lower the heat to medium and add the chile powder, cumin, and flour, and mix well. Return the meat to the pan and coat thoroughly. Add the tomato paste and 1 cup of the stock, and bring to a boil. Turn the heat to low and simmer for 30 minutes, stirring occasionally. Add the remaining 1/4 cup of the stock, and bring to a boil. Turn the heat to low and simmer for 30 minutes, stirring occasionally. Add the remaining 1/4 cup of stock, the beans, and a little water if necessary. Adjust the seasoning and stir the chili well to distribute all the ingredients evenly.
TO SERVE
Warm the tortillas in a dry skillet or for 3 to 4 minutes in an oven heated to 250 degrees. Spoon the chili into warm serving bowls and sprinkle with the cheese and scallions if desired. Serve with the warm tortillas.
Source : www.cooking.com |
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|  | |  | | Ingredients | For Diced Steak :
- 1 pound top sirloin steak, diced
- 3 tablespoons light olive oil
For Chili :
- 2 cloves garlic, minced
- 1 white onion, diced
- 3 tablespoons ancho or pure red chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon all-purpose flour
- 1 cup tomato paste
- 1 1/4 cups beef stock
- 1 cup cooked black beans
- 8 flour tortillas
- 1 cup grated smoked cheese, for garnish
- 1/4 cup sliced scallions, for garnish (optional)
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