All-beef chilli is the centre piece of this casual South-western supper.
PHOTO CREDIT: Lifestyle Media Group/Distributed by Universal Press SyndicateIN THE U.S. contestants at chilli cook-offs often travel long distances to the competitions, where they closely guard their secret
ingredients and special techniques in hopes
of producing the prize-winning entry. But some of the best-
tasting chilli can come out of your own kitchen and be made entirely from ingredients from your local supermarket.
"Chilli" with an "i" on the end is the name given in the United States to beef, pork, venison or beans stewed with seasonings
notably chillies (with an "e"): green or red peppers ranging from child-mild to fiery hot. Red chillies colour and flavour the all-beef chilli below, which also includes tomatoes and other ingredients, but no beans.
If it's beans you're after, you can serve them on the side, along with soft or crisp-fried tortillas, salsa and pickled vegetables. All the ingredients for the chilli and its accompaniments are widely available.
SUCCESS TIPS:
For convenience, make the beef chilli
below up to two days ahead, and briefly cool
before refrigerating it.
To reheat chilli for serving, remove
and discard any congealed fat on the surface of the chilli. Warm chilli, covered, over medium heat until meat is fully heated through (approximately 20 minutes).
'A mean bowl of red' is the Texan name
for chilli made with red chillies. In this recipe, the red Chilli is in the form of chilli powder and ground cayenne pepper, but tomatoes also contribute to the rich colour of the dish. Beer and freshly ground toasted cumin add their own distinctive flavours.
Unlike chilli with beans, this version
consists of tender beef in a delightfully 'soupy' sauce. The only thickening is a
little corn meal. Serve the chilli as the main course of a family-style meal, accompanied by bowls of red peas, tortillas or chips, salsa and Mexican-style vegetable relishes.
All-Beef Chilli
2 1/2 tbs. olive oil
3 lb. beef chuck, cut into 1/2-inch cubes
1/2 cup minced onion
2 1/2 tbs. minced garlic
1 1/2 cups (approximately) beef broth
1 1/2 cups flat beer
3/4 cup water
2 tbs. chilli powder, or more, to taste
3 cans (14.5 oz ea.) tomatoes,drained and chopped
2 1/2 tbs. tomato paste
1 tsp. minced fresh oregano or 1/4 teaspoon dried
3/4 tbs. whole cumin seed
Salt, to taste
1/8 tsp. cayenne pepper, or to taste
Cornmeal, as needed (optional)
METHOD
1. In a large heavy skillet over moderately high heat, warm 1 1/2 tablespoons of the oil. Brown beef in 2 or 3 batches, adding remaining oil as needed; do not crowd beef in skillet. Transfer meat with a
slotted spoon to a large stockpot when well-browned.
2. Reduce heat under skillet to moderately low. Add onion and garlic; sauté until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chilli powder, tomato, tomato paste and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; watch closely so that it does not burn. Cool slightly and grind in an electric mini chopper. Add to stockpot.
4. Over high heat, bring mixture to a simmer. Add salt and cayenne. Reduce heat to maintain a simmer and cook, partially covered, until beef is fork-tender (about 1 1/2 hours). Check occasionally and add more beef broth if mixture seems dry. If chilli is too thin to suit your preference, stir in up to one tablespoon cornmeal and cook five minutes to thicken chilli slightly. If desired, add more chilli powder and cayenne pepper to taste; simmer two or three minutes more to meld flavours. Serve hot.
Serves 6.
Mexican-Style
Pickled Vegetables
This spicy-sweet table relish is ready to eat after a day, but can be made up to three days ahead.
1 lb young zucchini; cut
into 1/4-by-3-inch strips,
or 1 lb young green beans
3/4 cup white onion,
sliced 1/4 inch thick
1 cup carrot strips,
each 1/4 inch by 3 inches
1 1/2 cups celery strips,
each 1/4 inch by 3 inches
6 radishes
2 tbs. coarse salt
1 1/2 cups white vinegar
3/4 cups sugar
1/2 tbs. each celery seed
and fennel seed
1 tbs. ground mustard
1 or 2 small dried hot
red peppers
METHOD
1. If using green beans,
remove stem ends and tips.
In a large bowl, combine zucchini (or green beans), onion, carrot, celery, radishes and salt. Cover with cold water, stirring to
dissolve salt, and let stand 45
minutes. Drain thoroughly.
2. In a large pot, combine
vinegar, sugar, celery seed, fennel seed, mustard and peppers. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then transfer to lidded glass or ceramic container and refrigerate at least one day. To serve, lift
vegetables out of their brine with a slotted spoon, reserving brine.
3. Transfer vegetables to relish platter; arrange attractively. Return any leftover vegetables to brine; refrigerate, and use within three days.Serves 6.
CREDIT: Lifestyle Media Group/Distributed by Universal Press Syndicate
