Serves 6
Ingredients:
2 lbs Ground Beef
6 guajillo chiles
12 chiles de arbol
2 cups chopped onion
2 tablespoons chopped garlic
2 cups tomato puree
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2-3 tablespoons salt
¼ cup corn oil
2 cups cooked pinto beans
1 cup chopped red peppers
1 cup chopped poblano chiles
½ cup chopped jalapeños
1 tablespoon chopped cilantro
Procedure:
1. Wipe the chile de arbol and guajillo chiles clean with a damp paper towel. Place in a non reactive bowl and pour one cup of boiling water over them. Allow to soak for 20 minutes. Blend well in a blender with as much of the soaking water as is need to blend well. Strain through a sieve. Set aside chile puree.
2. In a deep sauté pan or 3 quart stock pot add the corn oil, onion and garlic and cook at medium heat until translucent. Add the beef and sauté until cooked.
3. Add the tomato and chile puree to the beef and cook for about 3 minutes at medium heat. Add in the cloves, cumin, black pepper, thyme, bay leaves and salt. Continue to sauté for one or two minutes or until the spices are aromatic.
4. Stir in the cooked beans, chopped red pepper, poblano chiles, jalapeños and cilantro. Lower heat to a simmer and cook about 15 minutes or until some of the liquid is reduced.
5. Chili is always best the next day when the flavors mellow.
Ingredients:
2 lbs Ground Beef
6 guajillo chiles
12 chiles de arbol
2 cups chopped onion
2 tablespoons chopped garlic
2 cups tomato puree
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2-3 tablespoons salt
¼ cup corn oil
2 cups cooked pinto beans
1 cup chopped red peppers
1 cup chopped poblano chiles
½ cup chopped jalapeños
1 tablespoon chopped cilantro
Procedure:
1. Wipe the chile de arbol and guajillo chiles clean with a damp paper towel. Place in a non reactive bowl and pour one cup of boiling water over them. Allow to soak for 20 minutes. Blend well in a blender with as much of the soaking water as is need to blend well. Strain through a sieve. Set aside chile puree.
2. In a deep sauté pan or 3 quart stock pot add the corn oil, onion and garlic and cook at medium heat until translucent. Add the beef and sauté until cooked.
3. Add the tomato and chile puree to the beef and cook for about 3 minutes at medium heat. Add in the cloves, cumin, black pepper, thyme, bay leaves and salt. Continue to sauté for one or two minutes or until the spices are aromatic.
4. Stir in the cooked beans, chopped red pepper, poblano chiles, jalapeños and cilantro. Lower heat to a simmer and cook about 15 minutes or until some of the liquid is reduced.
5. Chili is always best the next day when the flavors mellow.
Type: Authentic Recipe
Restaurant: La Palapa Cocina Mexicana, New York, NY, USA
Source: http://newyork.cbslocal.com/2013/01/25/cooking-on-the-couch-la-palapas-award-winning-chili-recipe/