Red chili with beef

This dish is seasoned with hot chili peppers.

This red chili with beef recognizes the characteristic “handwriting” Bobby Fly: A whole bunch of rich spicy flavors. Onions and peppers chili stewed in beer with chocolate, maple syrup is added at the end for a sweet aftertaste. Cream fresh dressing with cumin gives this hot dish has an interesting creamy shade.

Time: 2 час. 30 min. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 1.8 kg beef (from the lower thigh), cut into cubes 1.3 cm
• 1 can (450 gr.) Whole tomatoes, drain and mash in mashed potatoes
• 7 tbsp. l canola or vegetable oil
• Salt and ground black pepper
• 2 tbsp. l ground cumin
• 1 bottle (350 ml.) Of dark beer
• 1 large red onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp habanero pepper, peel and chop
• 1 Thai bird eye chili, peel and chop
• 1/2 jalapenos, peeled and chopped
• 1/2 pepper (ancho) blanched, peeled and chopped
• 1 tbsp. l chili powder ancho
• 1 tbsp. l cascabel pepper powder
• 1 tbsp. l chipotle pepper sauce
• 1 tbsp. l pasilla pepper powder
• 1 tsp New Mexico Chili Powder
• 5 tbsp. home-made chicken broth, can broth or water
• 2 tbsp. l finely chopped semisweet chocolate
• 2 tbsp. l maple syrup, or more if necessary

Fried cumin dressing:

• 1/2 tbsp. l cumin seeds
• 1/2 tbsp. cream fresh
• Salt and ground black pepper

Recipes with similar ingredients: beef, semi-sweet chocolate, maple syrup, dark beer, habanero pepper, jalapeno pepper, pepper ancho, cumin, cascabel pepper, chipotle pepper, pasilla pepper, cream fresh

Recipe preparation:

1. Preheat 2 tbsp. l oils in a large cauldron over high heat. Season the beef with salt and pepper, add a third of the meat to the cauldron and fry until golden brown on all sides. Repeat the same most with the rest of the meat, adding oil and draining the possible excess liquid from a cauldron after each portion. Put the meat back in saucepan, sprinkle with cumin and mix well. Unlock adding beer and bring to a boil. Cook until almost all beer will not evaporate. Remove the meat from the pan and set aside in side.
2. In the same cauldron, add the remaining 1 tbsp. l butter, then onion and cook over medium heat until soft. Add the garlic, cook 2 min Add habanero, thai chili, jalapenos and blanched and cook until soft for about 5 minutes. Pour the anchovy chilli powders cascabel, pasilla and new mexico, chipotle sauce and cook more 2 minutes. Add chicken stock and tomatoes, bring to a boil and cook until the dish thickens slightly, 15-20 minutes.
3. Using a hand blender, grind in mashed potatoes. Add to beef pan, reduce heat and cook at low boil, until the chili thickens and the beef is soft, about 1 hour 15 minutes. If there is too much liquid in the chilli, continue cooking without lids until thickened for about 15 minutes. Remove from heat, add chocolate and maple syrup. Stir until the chocolate melts and mixes with the dish. Add spices to taste. Serve red fried cumin dressing chili.
4. Place cumin seeds in a small saucepan over medium heat. Fry until slightly rosy. Put in a small bowl. Stir in fresh cream, salt and pepper. To feed, place in plastic bottle for sauce. A dish from Michael Chiarello Chili con carne with chocolate and beer.