| Chunky Beef Posole Chili |
From "DIY Cooking"
episode COK-119F |
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Recipe courtesy Michael Lomonaco. All rights reserved. Ingredients: 2 lbs. beef shoulder or bottom round stew meat, cut into 1-1/2" cubes
Salt and pepper to taste
3 Tbs. olive oil, vegetable oil or lard
2 onions, chopped, about 1-1/2 cups
2 jalapeno peppers, seeded and chopped
1 Tbs. ground cumin
2 Tbs. chipotle chili paste (2 to 3 dried chipotle peppers, soaked, seeded and pureed)
2 Tbs. garlic, chopped
1/2 cup crushed tomatoes
1/4 cup grits
2 cups water
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
Sour cream
Corn tortillas, toasted and crumbled Preparation: Season beef with salt and pepper; saute in 3 tablespoons oil in a large, heavy earthenware casserole or stew pot until well browned. Remove the beef and set aside in a bowl. Add chopped onions and seeded and chopped jalapeno peppers to the pot; brown until golden. When the onion has begun to caramelize, add the beef; sprinkle with ground cumin and stir in chipotle paste, chopped garlic, crushed tomatoes, grits and water. Bring to a boil, reduce to a simmer and allow to cook gently until tender, approximately 1-1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and toasted and crumbled corn tortillas sprinkled on top. Servings: 4 to 6 Website resources for Chili: Vegetable and Bean Chili from Food TV.com Real Texas Chili from Food TV.com White Chili Surprise from Food TV.com Chili con Carne from Food TV.com Posole from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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