4 March 2009

Odette's New Mexican chili

with thanks to my great friend Odette in Arizona

my husband declared it as 'marvellous'
I should say that the yellow in the images is coming from extractor lighting in the kitchen, it's true colour is rich brown, there's no tomato to make it redder which I preferred by far
I had to improvise with the ancho chilies, I blackened, deseeded & skinned a large romano pepper in its stead.
So my puree paste mix was

3 whole dried pequin peppers - reconstituted, 1 heaped teasp caribe flakes, 1 romano pepper, 1 teasp paprika, 2 teasp delicious New Mex oregano

to 1 kilo chunky sliced silverside beef (a very tasty cut for the dish), plus one fresh green chilli deseeded

This is the chunky texture of the finished meal you are presented with

We ate our dish, inclusive of pinto beans with nothing but crackers and home made pitta bread

So here is her recipe, it knocks socks off the Johnny Brit chilli :

Ideally, you need dried sweet/mild chiles, but you can substitute a medium hot sweet paprika, preferably whole, dried, or failing that, ground. We do not use tomato in this chile. Tomato is very acidic and if you use sweet/mild chile, you get a richer more flavosome dish. Also no beans in the cooking. We serve black beans on the side or with the chile, after it is served.

New Mexico Red Chile Con Carne

4-6 servings

Boil a kettle or pan of water.

Meanwhile chop into tiny pieces:

2 lbs / 1 kg chuck or stewing beef

Place beef in a fairly large heavy pot/skillet
Add enough boiling water to cover beef to a depth of several inches.

Bring to a simmer, add a little salt, about 1/4 teaspoon, and simmer, partly covered until very tender, about an hour.

Meanwhile make an ancho sauce:

Stem & seed, and break into pieces about 12 dried ancho chiles (or any large sweet/mild chiles) and a couple or more dried hot chiles or more for heat, if wanted.
Add enough boiling water to cover well. Simmer very gently for a few minutes, then soak for 20 minutes.

Place soaked chile plus soaking water in blender
Add 1-2 peeled, minced cloves garlic
!/4 teaspoon salt

Process as finely/smooth as possible.

Pour contents in pot/skillet

Add 1-2 tsp (or more, to taste) ground cumin
1 - 2 teaspoons (or more) dried oregeno (rub into a fine powder with your fingers as you add)

Bring to a very gentle simmer for about 10 - 15 minutes, stirring from time to time to prevent sticking. You may need to add a litlle water if it starts to get a little thick.

Add to the cooked beef and simmer, partly covered, for another 20 minutes for flavors to mix. You may need to add a little more water while cooking to keep the sauce's consistency right. Adjust seasonings to taste.

Serve with warm flour tortillas and perhaps a side of black beans (frijoles negros).

recipe TOS


Anne said...

That looks lovely and rich Gill. I love anything with a bit of heat but am not very experimental (yet) with the many different varieties! I was in Mexico last year and saw many different ones but didnt think to bring any back, stupid me!

Gill the Painter said...

It's fabulous Anne.
I was also keen to see what difference the water made with the chilies.
It makes you taste the ingredient, rather than the heat.

There's no need for the usual accompaniments either - the dish stands on it's own.

By the way, Tesco has an international aisle with several chili ingredients, have a tootle over there & see what your local store has

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