Hi faithful readers, all 3 of you. I can’t believe I’ve been so lax about posting lately. No excuses, I’ll try and be better at this. Currently sitting on the couch with my husband watching the Betty White SNL episode. I have to say I find it just as funny mostly sober as I did Saturday night completely bombed. Betty White rocks. It was a very social weekend all in all. Friday night an impromptu dinner for 10 at the downstairs neighbors. My husband made Texas chili (no beans) from a new recipe. It was so good that I’m actually going to post it here to share. Seriously you have to try this one. Saturday night, same neighbors came up for a little supper just the four of us. I talked my husband into pan-fried chicken with mashed potatoes, broccolini and goat cheese biscuits. Comfort food was in order after the night before. Needless to say the vodka was flowing that night as well. From what I remember we had a good time. Ok, Betty White just said, “Wonderful wizard of ass.”, twice…hilarious.
Ok, as I’ve been woefully negligent in my recipe postings here’s one for you kids. Try it, you’ll like it.
Tyler’s Texas Chili (recipe courtesy of Tyler Florence)
3 dried ancho peppers, stemmed and seeded
2 Tbs dried oregano
2 Tbs sweet paprika
2 Tbs whole coriander
1 Tbs cumin seed
1 Tbs chili powder
3 Tbs extra-virgin olive oil
2 onions, chopped
3 lbs beef chuck, cut into 1″ cubes
kosher salt and freshly ground pepper
6 garlic cloves, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28 oz.) cans whole tomatoes, hand crushed
1 cinnamon stick
1 Tsp sugar
2 Tbs masa harina
1 1/2 oz Mexican chocolate
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 Tbs olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with the salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 Tbs of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Bring to a boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with quasi fresco, cilantro and lime for garnish.