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> Lean, Mean Chili, red chili over rice, blk beans & squash
maccsale
post Nov 2 2003, 08:22 PM
Post #1


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Yield: 12 servings

1 c tomatoes, sun dried; chopped
3 1/2 c water; boiling
3 tb oil, vegetable
6 lb beef, sirloin; diced, 1/2 inch
10 ea scallions; chopped
6 cloves garlic; minced
3 ea onions; large, diced
2 ea red pepper, fresh; diced
1 ea green pepper, fresh; diced
1/4 c chili powder, ancho
1/4 c chili powder, pasilla
28 oz tomatoes, canned crushed
1 ea lime; cut into wedges
2-3 tb chili, chipotle, canned; pureed
1 recipe rice, black beans, and squash; see recipe below

Cover sun dried tomatoes with boiling water and let soak about 20 minutes.
Drain and reserve liquid. Puree tomatoes in food processor. Set aside.

Heat oil in dutch oven. Season meat cubes with salt & pepper. Work in
batches of about a cup each browning meat on all sides on high heat and
remove with a slotted spoon to a large platter with sides to catch juices.
Continue until all meat is browned. Add 6 of the scallions (chopped),
garlic, onions, half the red bell pepper and half of the green pepper to
the pan. Cook over moderate heat, stirring often until soft, about 10
minutes.

Add chili powders and cook stirring until fragrant, about 4 minutes. Add
the sun-dried tomato puree and the reserved soaking liquid, the meat (and
any accumulated juices), crushed tomatoes, and the chipotle chili. Stir
well.

Bring to a simmer, then cover partially and cook over low heat, stirring
occasionally, until richly flavored, about 2 hours. Season with salt &
pepper.

Serve in large bowls over rice, black beans and squash (see recipe).
Garnish with red and green peppers, scallions, and a squeeze of fresh lime.

Contributor: Food & Wine 1/99 p48 (some changes are mine)

Preparation Time: 3:30


Rice, black beans and squash:

Yield: 12 servings

10 oz black beans, dried; soaked & cooked
4 c rice, brown
2 lb squash, butternut; diced 1/2 inch
2 ts salt

Cook beans according to directions, drain and rinse (or use canned beans,
drain and rinse). Set aside.

In large sauce pan combine rice and 5 1/2 cups water. Bring to a boil,
then lower heat and cook for 30 minutes. Stir rice then add squash in one
layer to top, then layer beans. Cover again and continue to cook about 15
-20 minutes until rice is tender and squash is cooked. Add salt. Stir
gently to distribute squash and beans. Serve with Lean, Mean Chili.

Contributor: Food & Wine 1/99 p50 (changes are mine)

Preparation Time: 1:20
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