MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Double Beef Chilli
 Categories: Chilli, Stews, Beef, Beans, Chilies
      Yield: 7 Servings

MMMMM---------------------------BEANS--------------------------------
    1/2 lb Dried black beans; rinsed,
           - soaked
      3 cl Garlic; smashed
      2    Bay leaves

MMMMM---------------------------CHILLI--------------------------------
      2 tb Olive oil
      1    Onion; chopped
      3 cl Garlic; minced
      2 lg Red peppers; roasted, peeled
           - seeded, med dice
      2    Jalapenos; minced
    1/2 lb Ground beef
    3/4 lb Top sirloin; in 1/2" dice
           Kosher salt & black pepper
    1/4 ts Cayenne pepper
      1 tb Chilli powder
      1 ts Ground cumin
  1 1/2 ts Dried oregano
    1/2 ts Smoked paprika
    1/8 ts Cinnamon
     28 oz Can whole tomatoes; chopped,
           - w-1/2 of the can's liquid
    1/2    Fresh orange; juiced
           Cooked black beans (from
           - above)
 14 1/2 oz Can pinto beans
           Chopped red onions; garnish
           Sour cream; garnish
           Shredded cheddar cheese;
           - garnish

  Adjust the heat on this basic beef chilli by adding more
  jalapenos or cayenne. I used Rancho Gordo black beans,
  which are wonderfully creamy and delicious. If you want to
  use canned beans instead, that's fine, and it will cut
  down significantly on the cooking time. Use about three
  14.5-ounce cans, saving one can's worth of the bean
  liquid, and draining and rinsing the other two. When you
  add the beans and bean liquid, also add about 2 cups of
  chicken broth. From Amanda Gold, Chronicle staff writer.

  For the beans: Pour the beans plus their soaking liquid
  into a stockpot, and add additional water to cover by 1-2
  inches. Add the smashed garlic and bay leaves, and bring
  to a boil. Lower heat and simmer for about 1 hour, until
  the beans have softened but aren't fully cooked through
  (they'll continue to cook in the chilli).

  For the chilli: Heat the oil in a large Dutch oven or
  stockpot over medium heat. Add onions and garlic and saute
  for about 5 minutes, until onions have softened slightly.
  Add red and jalapeno peppers, and continue to cook for
  another 3-5 minutes. Transfer mixture to a bowl and set
  aside.

  Season meat with salt and pepper to taste. In the pot, add
  the ground beef and top sirloin and saute until browned on
  all sides, breaking up ground beef as you go, about 4
  minutes.

  Add onion and pepper mixture back into the pot and stir to
  combine. Add the 3/4 teaspoon salt, 1/2 teaspoon pepper
  and the cayenne pepper through the cinnamon, and stir
  until the spices are evenly distributed.

  Pour in the tomatoes and juice, fresh orange juice and
  cooked black beans plus 3 cups of bean cooking liquid (add
  chicken broth or water if you don't have enough). Stir
  well, and simmer over medium-low heat for about 1 1/2-2
  hours, until meat is tender, liquid has thickened and
  beans are fully cooked through. If you are using canned
  black beans, cooking time will be less. Add kidney beans
  with the bean liquid in the last 30 minutes of cooking.
  Season to taste with salt and pepper.

  Serve with chopped red onions, sour cream and shredded
  cheese.

  Serves 6-8

  URL: http://sfgate.com

  MM Format by Dave Drum - 22 October 2009

  Uncle Dirty Dave's Archives

MMMMM

... "Art is either plagiarism or revolution." -- Gauguin

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