Texas Chile “Male”

Texas Chili “Male” – A Detailed recipe cooking. Photo of the dish: Кон Пулос Time:3 hours Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chili Meat Sauce:

• 2 tbsp. l olive oil
• 1 medium sweet onion, diced
• 4 garlic cloves, finely chopped
• 1 red bell pepper, peel and chop cubes
• 1 Fresno chilli, peel and chop finely
• 2 Anaheim chili peppers, peel and chop cubes
• 650 gr. beef scapula, cut into cubes
• 650 gr. ground beef (fat content 20%)
• 2 tbsp. l flour
• 3 tbsp. l chili powder
• 2 tbsp. l ground cumin
• 0.5 tsp ground black pepper
• Pinch of cayenne pepper
• 1 bottle (340 gr.) Of beer
• 1500 ml. beef broth
• 1 tbsp. l salt
• 1/4 Art. chopped cilantro

Hot Peppers:

• 2 dried chili de arbola peppers
• 2 dried peppers (anchovies)
• 2 dried guajillo peppers

Recipes with similar ingredients: beef, light beer, pepper ancho, guajillo pepper, sweet pepper, chili seasoning, cumin, pepper ground cayenne, cilantro

Recipe preparation:

1. Scrape seeds and partitions of dried chili peppers and cut them into large pieces. Fry chili peppers in large pan over medium heat until they begin to change color, about 2 minutes. Transfer to a small bowl and add so much hot water so that the peppers are completely covered. Cover and let steam for 15 minutes Put the liquid chili in a blender and beat until smooth. Set aside.
2. Fry in a large thick-walled pan in olive oil medium heat onions, garlic, sweet peppers, chili Fresno and Anaheim until onion is translucent, from 6 to 7 minutes. Add both types of meat and fry until brown and full. cooking, another 7-8 minutes.
3. Add flour, chili powder, cumin, black and cayenne pepper and fry until aromatic, about 2 minutes. Deglaze pan by adding beer and peeling the fried meat pieces from the bottom. Add the broth, chili meat sauce and salt; bring to a boil then simmer over low heat until boiling.
4. Cover the pan partially and simmer until the chili sauce not evaporated, about 2 hours. Remove from heat. Add cilantro cover and keep warm until serving. Serve the dish with guacamole sauce.