Brian, thanks for your recipe. Looks good!
Here is my own which has evolved over the last 10 years or so. Transcribed from
handwritten scraps of paper in 2011, occasionally edited since then. This is
sized for a large party, big pot, multiple servings. Unfortunately my
mother-in-law does not care for chile and since we cater most of our cooking to
her preferences there is seldom an opportunity for me to make this. Once in a
while we will have a large gathering and I will cook up this recipe or some
variation on it depending on what catches my eye when I go to the grocery
store...
stan
Stan's Chili Recipe
Nov 2011
2-3 Garlic Cloves
1 Medium onion
2 Tbsp Olive oil
- - -> Mince, saute onion and garlic
- - - - - -
1 lb ground breakfast sausage (Bob Evans original?)
2-3 lbs beef [used 1 lb stew beef, 1 lb 80/20 ground chuck]
- - -> Add to pan, brown
- - - - - -
1 large can Whole tomatoes
1 can tomato paste
1 can tomato sauce
1 can each Pinto beans
White Northern beans or Navy beans
Canellini = white kidney=fazolia
White pinto
Black beans
Black refried beans
1 can (4oz) chopped green chilies (Jalepeño)
2 tsp salt
1 tsp black pepper
3 tsp Chili powder
(1 each of Ancho, Chipotle, and regular)
1/8 tsp Cayenne
1/4 tsp Paprika [not used]
- - -> Add to pot, bring to boil, low simmer for 3-4 hours
- - - - -
1 med/large onion, diced
1-2 cans whole tomatoes
1 cup red wine [not used]
- - -> Add to pot one hour before finished cooking
- - - - -
Serve with diced onion and Mexican grated cheese on top.
> On Jul 16, 2016, at 1:20 AM, Brian Walters <[email protected]> wrote:
>
> Brexit, Dallas, Nice and now Istanbul, not to mention political sniping
> on the list - I need some comfort food...
>
> When we was in Santa Fe in 2013 (for a far-too-short visit) we went
> looking for somewhere to have an evening meal and came across the Flying
> Star Restaurant down near the railway terminus. I've always liked a bit
> of chile (to use the New Mexico spelling) so I tried their Green Chile
> Beef Stew. Wonderful! I had it again the next night.
>
> When I got home, I was determined to try to recreate the dish and, after
> several failed attempts, I reckon I've come close.
>
> I've just whipped up a fresh batch. Can't wait to sample it tonight...
>
> For anyone interested, here's my recipe (serves 4):
>
> 500 g good quality beef cut into small cubes
> 1 cup celery, diced
> 1 cup carrot, diced
> 1 large brown onion, diced
> 2 potatoes, cubed
> 1 cup beef stock + more to have on hand if needed
> 1 400g can diced tomatoes
> 1 400g can Pinto or Borlotti beans (probably not traditional but I don't
> care)
> 250 g Mexican salsa verde
> 1 chopped green chile
> Olive oil
> Plain flour
>
> 1. Dust beef in flour and brown beef in a couple of tablespoons of oil.
> Remove from pan and set aside.
>
> 2. Add in some more oil and fry celery, onion, and carrot until soft.
>
> 3. Add remaining ingredients (except beans) to the pan with the beef,
> bring to the boil and then reduce the heat to a simmer.
>
> 4. Cover and simmer for about 45 minutes
>
> 5. Add beans, re-cover and simmer for about 30 minutes.
>
> 6. If stew starts to dry out, add more stock. If more chile heat is
> needed, add more salsa.
>
> 7. To serve, top with a little grated cheese and chopped tomato.
>
> Yum!
>
>
> Cheers
>
> Brian
>
> ++++++++++++++++++++++++++++++++++
> Brian Walters
> Western Sydney Australia
> http://lyons-ryan.org/southernlight/
>
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