Thanks, Stan. I'll have to try to adapt that one to our locally available ingredients - and make smaller quantities. My wife doesn't share my enthusiasm for chiles...
Cheers Brian On Sat, Jul 16, 2016, at 11:53 PM, Stanley Halpin wrote: > Brian, thanks for your recipe. Looks good! > > Here is my own which has evolved over the last 10 years or so. > Transcribed from handwritten scraps of paper in 2011, occasionally edited > since then. This is sized for a large party, big pot, multiple servings. > Unfortunately my mother-in-law does not care for chile and since we cater > most of our cooking to her preferences there is seldom an opportunity for > me to make this. Once in a while we will have a large gathering and I > will cook up this recipe or some variation on it depending on what > catches my eye when I go to the grocery store... > > stan > > Stan's Chili Recipe > Nov 2011 > > 2-3 Garlic Cloves > 1 Medium onion > 2 Tbsp Olive oil > - - -> Mince, saute onion and garlic > > - - - - - - > 1 lb ground breakfast sausage (Bob Evans original?) > 2-3 lbs beef [used 1 lb stew beef, 1 lb 80/20 ground chuck] > - - -> Add to pan, brown > > - - - - - - > 1 large can Whole tomatoes > 1 can tomato paste > 1 can tomato sauce > > 1 can each Pinto beans > White Northern beans or Navy beans > Canellini = white kidney=fazolia > White pinto > Black beans > Black refried beans > > 1 can (4oz) chopped green chilies (Jalepeño) > > 2 tsp salt > 1 tsp black pepper > 3 tsp Chili powder > (1 each of Ancho, Chipotle, and regular) > 1/8 tsp Cayenne > 1/4 tsp Paprika [not used] > - - -> Add to pot, bring to boil, low simmer for 3-4 hours > > - - - - - > 1 med/large onion, diced > 1-2 cans whole tomatoes > 1 cup red wine [not used] > - - -> Add to pot one hour before finished cooking > > - - - - - > Serve with diced onion and Mexican grated cheese on top. > > > > On Jul 16, 2016, at 1:20 AM, Brian Walters <[email protected]> wrote: > > > > Brexit, Dallas, Nice and now Istanbul, not to mention political sniping > > on the list - I need some comfort food... > > > > When we was in Santa Fe in 2013 (for a far-too-short visit) we went > > looking for somewhere to have an evening meal and came across the Flying > > Star Restaurant down near the railway terminus. I've always liked a bit > > of chile (to use the New Mexico spelling) so I tried their Green Chile > > Beef Stew. Wonderful! I had it again the next night. > > > > When I got home, I was determined to try to recreate the dish and, after > > several failed attempts, I reckon I've come close. > > > > I've just whipped up a fresh batch. Can't wait to sample it tonight... > > > > For anyone interested, here's my recipe (serves 4): > > > > 500 g good quality beef cut into small cubes > > 1 cup celery, diced > > 1 cup carrot, diced > > 1 large brown onion, diced > > 2 potatoes, cubed > > 1 cup beef stock + more to have on hand if needed > > 1 400g can diced tomatoes > > 1 400g can Pinto or Borlotti beans (probably not traditional but I don't > > care) > > 250 g Mexican salsa verde > > 1 chopped green chile > > Olive oil > > Plain flour > > > > 1. Dust beef in flour and brown beef in a couple of tablespoons of oil. > > Remove from pan and set aside. > > > > 2. Add in some more oil and fry celery, onion, and carrot until soft. > > > > 3. Add remaining ingredients (except beans) to the pan with the beef, > > bring to the boil and then reduce the heat to a simmer. > > > > 4. Cover and simmer for about 45 minutes > > > > 5. Add beans, re-cover and simmer for about 30 minutes. > > > > 6. If stew starts to dry out, add more stock. If more chile heat is > > needed, add more salsa. > > > > 7. To serve, top with a little grated cheese and chopped tomato. > > > > Yum! > > > > > > Cheers > > > > Brian > > > > ++++++++++++++++++++++++++++++++++ > > Brian Walters > > Western Sydney Australia > > http://lyons-ryan.org/southernlight/ > > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- -- -- http://www.fastmail.com - IMAP accessible web-mail -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
