CONTEST MAIN DISH: Colorado Style Chili Con Carne

Reply Tue 26 Aug, 2003 11:56 am
Adapted by BumbleBeeBoogie

2 cups water, heated to boiling
6 to 8 dried chili peppers of choice, cut off stems and cut and shake out the seeds

Prepare the chili pepper puree: Place the chilies in large non-reactive bowl. Add boiling water to cover; ensure the chilies stay submerged. Let the chilies stand 30 to40 minutes to soften. Taste the soaking water; if it's bitter discard it and use plain water for the rest. If the water is not bitter, use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Transfer the chilies to a blender or food processor. Add 1 to 1-1/2 cups of water to the chilies and blend until very smooth, 1 to 2 minutes. Pour mixture through strainer, pressing the pulp with spoon or rubber spatula to get all the puree out. Set aside.

2 pounds beef chuck, cut in bite size cubes
2 tablespoons vegetable oil
2 cups water

Heat 2 tablespoons of oil in a heavy skillet. Add the meat and cook until browned. Add 2 cups of water, cover and simmer for 1 hour. Add and stir in the chili puree to meat.

2 to 3 garlic cloves, minced
1 teaspoon salt

In a small plate, mash salt and garlic together with a fork to make a paste.

1 medium onion, peeled and chopped
1 teaspoon freshly ground black pepper
1 teaspoon Mexican oregano (1-1/2 teaspoon if not Mexican)
1/2 teaspoon ground cumin
1-1/2 tablespoon vegetable oil
1-1/2 tablespoon all-purpose flour

Saute the chopped onion in 1-1/2 tablespoons of oil until tender. Mix in the salt/garlic paste and 1-1/2 tablespoons of flour. Stir 1 minute to change the raw taste of the flour and add the mixture to the simmering beef. Add the cumin, pepper and oregano. Cover and simmer for 2 hours.
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