Chili with beef shoulder - Detailed recipes with photos.

Chili with beef shoulder – a detailed recipe cooking. Time: 2 час. 45 minutes Complexity: Servings Per Container: 6 – 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.5 kg large beef shoulder
800 gr. canned tomatoes in their own juice, crushed by hand
3 tbsp. l olive oil
2 tbsp. l chili powder with pepper ancho
1 tbsp. l ground coriander
1 tbsp. l ground cumin
1 tbsp. l paprika
1 tbsp. l dried oregano
1/4 tsp ground cinnamon
2 onions, diced
10 cloves of garlic, cut in half
3 canned peppers, chipotle in adobo sauce, finely chopped
1 jalapeno, finely chopped
1 tsp Sahara
2 tbsp. l tomato paste
0.5 tbsp. cornmeal
3 tbsp. grated cheddar cheese for serving
2 bunches of chopped speed onion for serving
0, 5 Art. sour cream for garnish

Recipes with similar ingredients: beef, tomatoes, ancho peppers, coriander, cumin, paprika, oregano, cinnamon, adobo sauce, pepper jalapenos, sour cream

Recipe preparation:

Heat olive oil in a large soup pot. Season beef spatula with salt and pepper, add to the pan and sauté. how only the meat will turn brown, add chili powder, coriander, cumin, paprika, oregano and cinnamon, mix thoroughly. Reduce the heat on the stove to fry the spices. In the kitchen chop the onion, garlic, to a smoothie puree, pepper pods, jalapenos, tomato paste and sugar. Increase the fire to medium temperature, fry vegetables until steam appears and sweet pepper aroma. Add enough water to cover contents of the pan 3 cm (about 1 liter) and add the tomatoes together with their fluid. Bring to a boil and remove excess foam, which rises to the surface. Reduce heat and languish when weak boil for about 2 hours until the meat is soft, and will disperse without resistance when pressed with a fork. As liquid evaporates, add more water. When everything will be ready, mix the dish with masa harina. Take the press for potatoes and crush the chili dish so that the meat is divided into fiber. Add salt and pepper to taste. Garnish each serving chopped Cheddar, onion and sour cream. Chili from beef shoulder, with two sauces