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Receta Rod's Chili
by Global Cookbook

Rod's Chili
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Ingredientes

  • 1 3/4 lb Chili Grind Meat
  • 3 slc Bacon
  • 1 Tbsp. Cumin seed, roasted and grnd
  • 1 Tbsp. New mexican chili pwdr, plain
  • 1 Tbsp. Ancho chili pwdr, plain
  • 1 Tbsp. California chili pwdr, plain
  • 1 tsp Mexican oregano, crushed
  • 1/4 tsp Thyme
  • 1/4 tsp Allspice
  • 1/4 tsp Dry cilantro
  • 1 lrg Onion (minced fine)
  • 2 stalk celery (minced fine)
  • 1 can El Paso green chiles (mild)
  • 3 x Jalapeno chilies, seeded minced fine
  • 1 x Habanero chili, seeded minced fine
  • 1 lrg Clove garlic
  • 2 x 15 ounce cn stewed tomatoes (pureed in a blender)
  • 1 x 12 ounce can beer
  • 1 tsp Beef base
  • 3 tsp Paprika, sweet
  • 1 tsp Coriander pwdr
  • 1/4 tsp Cayenne pepper
  • 1 shot Jim Beam Bourbon whisky
  • 2 Tbsp. Extra virgin olive oil Masa Harisa (Corn Flour for Thickening)

Direcciones

  1. Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute/fry onion and garlic. Remove onions and garlic and set aside.
  2. Add in extra virgin olive oil and cook meat till grey in color, but not browned. Add in onion and garlic back to chili pot.
  3. Add in dry spices and cook while stirring for 3 or possibly 4 min. Add in stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer till done. 3 to 4 hrs.