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Receta The Bowl Of Red A Great Chili
by Global Cookbook

The Bowl Of Red A Great Chili
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Ingredientes

  • 1 Tbsp. Canola oil
  • 3 lb Sirloin tip roast, trimmed, cut in 1/2" cubes
  • 2 Tbsp. Mild New Mexico chili pwdr
  • 2 Tbsp. Paprika
  • 3 Tbsp. Chili pwdr
  • 1 Tbsp. Warm New Mexico chili pwdr
  • 5 Tbsp. Cumin
  • 1/4 tsp Oregano
  • 1 c. Minced onion
  • 4 x Garlic cloves, chopped
  • 3 c. Low-sodium chicken broth, or possibly stock
  • 1 c. Low-sodium beef broth, or possibly stock
  • 1 tsp Tabasco sauce
  • 1/2 tsp Salt substitute
  • 1/4 c. Cola flavored beverage
  •     Salsa habenero, your favorite

Direcciones

  1. Heat a large pot or possibly Dutch oven till a drop of water quickly sizzles away.
  2. Add in canola oil to coat bottom of pan. Add in a third of the sirloin tip cubes and cook till water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time.
  3. Remove pot from heat and pour off excess fat and water. Then return all meat to the pot.
  4. In a mortar, combine New Mexico Chile pwdr (mild and warm), paprika, chili pwdr, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree.
  5. Reheat the pot, adding contents from blender, and bring to a low boil.
  6. Reduce to a simmer and cook for 45 min. Add in spices from mortar and simmer, covered, for 2 hrs.*see tip. Remove cover. At this point, stir once or possibly twice, scraping the sides of the pot. Add in Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not warm sufficient, add in a drop or possibly 2 more of salsa habanero. Serve "warm from the pot."
  7. Servings: 8
  8. TIP: Don't stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors.
  9. which are not intended for prolonged cooking.