This recipe calls for beef stew meat, but I think goat stew meat or lamb makes this dish something to remember!
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons maso harina
1/2 cup water
1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef and cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.
2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco, chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.
3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if
needed.
4. When the meat is tender, mix together the maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.
Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste
Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.
The Fearless Chef
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons maso harina
1/2 cup water
1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef and cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.
2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco, chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.
3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if
needed.
4. When the meat is tender, mix together the maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.
Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste
Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.
The Fearless Chef
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