A Really Big Chili
From midgelet 15 years ago
- 90 minutes to make
- Serves 4
Warm up with a big bowl of hearty chili. One Dish Meals, takes the traditional meat and bean stew and turns it around. Meat, in a flavorful sauce of vegetables and spicy chiles. recipe; Culinary Institute of America
Ingredients
- 1/3 cup canola oil shopping list
- 3 pounds lean pork loin, ( or beef ) cut into small dice shopping list
- salt, as needed shopping list
- Freshly ground black pepper, as needed shopping list
- 2 cups small-dice yellow onions shopping list
- 2 tablespoons minced garlic shopping list
- 4 cups chicken broth shopping list
- 1/4 cup tomato purée shopping list
- 1 cup diced green chiles shopping list
- 2 fresh jalapeños, minced shopping list
- 3 tablespoons mild pure chili powder, or to taste shopping list
- 3 tablespoons ground cumin, or to taste shopping list
- 2 teaspoons ground oregano shopping list
- 4 cups diced red-skinned potatoes, peeled shopping list
- 2 tablespoons green Tabasco sauce shopping list
- 1 teaspoon white vinegar shopping list
- 1 cup grated monterey jack cheese shopping list
- Four 8-inch flour tortillas, warmed shopping list
How to make it
- Heat the oil in a casserole or Dutch oven over high heat until it shimmers.
- Season the meat generously with salt and pepper.
- Add the meat to the hot oil, working in batches if necessary, and sauté, turning as necessary, until browned on all sides, 6 to 8 minutes.
- Transfer to a bowl and reserve.
- Add the onions and garlic to the casserole and sauté, stirring frequently, until the onions are translucent, 6 to 8 minutes.
- Add the broth, tomato purée, chiles, jalapeños, and the browned meat along with any juices it may have released to the casserole.
- Stir well and bring to a boil.
- Immediately reduce the heat to establish a gentle simmer.
- Stir in half of the chili powder, half of the cumin, and half of the oregano.
- Add the potatoes, Tabasco, and vinegar and continue to simmer, adjusting the seasoning with additional chili powder, cumin, oregano, salt, and pepper, until the meat is fork-tender 1 to 2 hours.
- Serve in heated bowls topped with Monterey Jack and accompanied by tortillas.
The Rating
Reviewed by 8 people-
Thsi sounds wonderful!! thanks for sharing.
sparow64
in Sweetwater loved it
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FIVE
Pete
dagnabbit
in Barrie loved it
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Gets my 5 :)
donman
in Hammond loved it
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