Posted on 04/09/2016 5:27:51 PM PDT by Mariner
4lbs of good chuck
I big, or 2 medium onions
3 Anaheim or California Chilies
2 large Jalapenos, or 3 Medium
3 TBSP New Mexico Chile Powder
Large Can stewed tomatoes
Tbs salt
tsp garlic powder
Tbs dried Oregano
1/2 cup strong black coffee, day old preferred
Trim Chuck of excess fat and cut into cubes, sorta
Coat bottom of stew pot with 1 Tbs EVOO.
Heat stew pot to hot, oil slightly smoking
Add beef and cook down until no moisture remains
Stir and cook out the rest of the water and ensure a good crunchy browning/sear (it may take awhile, but do this right)
Add 1 cup of water, the salt, the Oregano and the Coffee, cover and reduce heat to low
Stew for 2.5 hours
Add Chopped peppers, Chile Powder, Onion, Garlic Powder and Tomatoes and bring to a low simmer.
Cover and stew for another 40 minutes.
Enjoy!!
BRINE METHOD BTB on med cup ea white vinegar (5% acidity), filtered water, 2 tb sea salt, 2 gar/cl,
2 tb whole black/red/ green peppercorns, 1/2 tb honey, tb sugar; keep at a simmer. Add rings; bring to
boil. Ladle into 2 sterilized jars; screw on lids over rings just finger-tight. Steep a day for best results.
PREP JALAPENOS W/ gloves, slice 1/2 lb jalapenos into 1/4" rings.
I think I might skip that part. Maybe add some lime juice.
like
Sounds good. Mrs. JohnnyP has been adding V8 juice to her chilli.
Sounds great!
sounds great never did coffee but i use about seven chili powders. local mexican spot in the reading terminal has tons.
This is a hot thread.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.