Dad and Kel were kind enough to mail a box of mexican chilis to London a few months ago, because they are just unfindable here unless you’re willing to pay six pounds a bag. Using a recipe from Stephen’s facebook page (this was one of the internet friendos I met in person last week as detailed in the last bloggo post) I whipped up a batch of chili from scratch, and it was fabulous. I share his recipe with you now:
8 oz dried mixed chilis (poblano, guajilla, pasilla, new mexico, etc)
Twoish pounds of chuck beef, cubed
Maybe some ground porky pork
Two beastly onions or three less beastly onions diced
Couple a cloves a garlic, chunky minced
Big tablespoon cumin seed, mex oregano, salt, and cocoa powder and a cinnamon stick
1.Reconstitute chilis in SUPER HOT HOT BOILY WATER for ten minutes, strain out water (and save it), blenderize chilis, pour through a strainer to make seedless paste.
2.Brown meat cubes and porky grimbles in a HOT HOT dutch oven or gud big dam stewpot, remove after briwning
3.Lower heat, throw in a bit of oil and onions and garlic, saute til transparent
4. Readd meet and pour in chiliwater just below the top of the meets and onyuns, simmer for a bit, and Pour in chilipaste
5.Grind up spices in a mortar and pestle if you’ve got it, throw in
6.Stir and cover and simmer at wicked low heat until it’s thick and sexy, maybe add black beans if you feel like it (I did)
The stew comes out thick and red, and actually way less spicy than you’d imagine for blending up a half-pound of dried chilis. Though when blenderizing it, I did tear up.