HOLIDAYS
HOLIDAYS
Recipe from Epicurious.com
Chili for Tamale Pie (See Topping Recipe)
Ingredients
- 4 Tablespoon Vegetable Oil
- 2 Lbs Boneless Beef Chuck or Rump, cut into 1/2-inch cubes
- 1 Whole Onion, chopped
- 2 Whole Jalapeno Chiles, seeded if desired and finely chopped
- 4 Cloves Garlic, finely chopped
- 2 Teaspoon Unsweetened Cocoa Powder
- 3 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Cayenne
- 28 Oz Can Crushed Tomatoes in puree
- 10 Oz Box Frozen Corn
- 1 1/2 Cup Chopped Pimiento-Stuffed Green Olives
- 1/3 Cup Chopped Fresh Cilantro
Steps
- Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes.
- Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute.
- Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
- Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
Fluffy White
Frosting
Frosting
Rosemary Roasted
Almonds
Almonds
Divinity
