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Home Baked With Parmesan Cheese

A Bowl Of Red Recipe

Ingredients

How to make it

  • Break off the stems of the chilies and remove the seeds. Place the chilies in a small saucepan and cover them with water. Simmer the chilies for 30 minutes. Puree the chilies in a blender with a little of the cooking liquid to make a smooth, thin paste. Use as little of the liquid as possible, unless you want a soupy chili. Pour the puree in a Dutch oven or heavy saucepan. (if you use too much chili can also be bitter, just sweeten with catsup or what ever you prefer)
  • In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray. Transfer each batch to the chilie puree, then pour enough of the chilie cooking liquid to cover the meat by 2 inches. Bring the chili to a boil, reduce the heat and simmer the chili for 30 minutes.
  • Remove the chili from the heat and stir in the rest of the ingredients. Return the chili to the heat and simmer for another 45 minutes, keeping covered. Stir occasionally. Add more chili cooking liquid if you think the mixture will burn.
  • When 45 minutes are up, add the masa harina which is thinned with water, Cover the chili and simmer for another 30 minutes until the meat is done. During the last 30 minutes, taste and adjust the seasonings. Take the chili off the heat and refrigerate it over night. Skim off fat as you wish

Reviews & Comments 3

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  • rosemaryblue 13 years ago
    Fabulous recipe! Love it like this, with no tomatoes.
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  • cuzpat 13 years ago
    I like it!
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  • nativeprincess 13 years ago
    I will use ground turkey for this, should be delicious! Thank you :)
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The Cook

twill10 Cape Girardeau, MO

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