Monday Night Chili

"In 'Braises and Stews' by Tori Ritchie"
 
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Ready In:
2hrs 10mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Place chiles in a 1-cup measure and cover with boiling water; set aside to soften.
  • Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
  • Sprinkle with salt.
  • Coat the bottom of a 5-to7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
  • When oil shimmers, add enough meat to cover bottom in 1 layer.
  • Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
  • Turn and brown on the other side, about 5 minutes more.
  • Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
  • When last batch of meat has been removed, add onion to pot, season with a little more salt, and cook, stirring, until starting to color, about 5 minutes.
  • Pour in beer and bring to a boil, stirring to release browned bits, then reduce heat to a simmer.
  • Lift chiles out of soaking liquid (do not discard liquid) and pull off stems.
  • Split open chiles and rinse under running water to remove seeds.
  • Place the chiles, tomato, garlic, and half the reserved soaking liquid in a blender and puree; add remaining soaking liquid and blend again.
  • Pour mixture into pot; add meat and any accumulated juices and bring to a boil.
  • Cover pot, reduce heat, and simmer 1 hour.
  • Add yam, nestling into liquid, then cover pot again, and continue to simmer until meat and potato are tender and liquid is thickened, about 30 minutes more.
  • Remove from heat and let stand 5-10 minutes before serving, to settle flavors.
  • Spoon into bowls and garnish with radishes, sour cream, and green onions as desired.

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