Anyone have some more recipes they like? Saw the one from
@ponyo thanks.
get some beef or venison. get a mix of beef - chili grind if you can find it, along with some stuff that can be cubed up (chuck/round roasts) and some stuff with bones, like short rib or oxtails. if you want to add some pork to that, especially in the form of mexican breakfast chorizo, do so.
get some dried chiles. you want fresh ones. if your yankee grocery store doesn't have fresh ones, go to a mexican market in town. get a variety. you probably want something like 1/4 lb of dried chiles per pound of meat. get them home, remove the stems/seeds, toast them in a skillet until fragrant, then pour hot water over them and let them steep. once tender, pull the chiles out of the water and blend them up, adding water as necessary. that's your chile base.
cube up the bigger cuts of beef/venison, then brown it all off in some fat. you can use the chorizo fat for this, bacon fat, tallow, suet, or a neutral flavor vegetable oil.
once it's all browned, toss in some onion (1 medium onion per lb of meat) and any fresh peppers you have, and deglaze the pot with some beef stock or beer. add in other aromatics and spices like garlic, mexican oregano, and some comino (freshly toasted and ground if you can). once that's fragrant, add your chile base and meat back to the pot. if you like tomatoes or tomato paste add it at this time.
add some beef stock or beer, and gently simmer for a couple-few hours. you can
overcook stew meat so try a chunk every half hour starting about the 3 hour mark. venison is going to do the same but i dunno when.
don't forget to salt/pepper throughout. also, if you like powdered chile you can do multiple dumps at various times during the cook process. don't forget to fish out the bones if you got some.
Facebook
Twitter