Texas chili with chocolate beer - Detailed recipes with photos.

Texas-style chili with chocolate beer – a detailed recipe cooking. Photo of the dish: ЭддиJackson Time: 5 hours. 50 minutes Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.8 – 2.25 kg. boneless beef (cervical-scapular part), cut off excess fat and cut into 2.5 cm slices.
450 gr chocolate strong beer (stout)
4 dried anchovy chili peppers
4 dried guajillo peppers
4 dried pasilla peppers
2 peppers chipotle in adobo sauce, plus 2 tbsp. l sauce
225 gr. chopped bacon
4 tbsp. l vegetable oil
2 medium onions, chopped
6 cloves of garlic, finely chopped
1 tbsp. l cocoa powder
1 tbsp. l ground cumin
2 tsp dried oregano
2 tsp paprika
3 tbsp. beef broth
Chopped onion, thin slices of green onion, corn bread, sour cream and fresh chopped cilantro for serving

Recipes with similar ingredients: beef, dark beer, pepper ancho, guajillo pepper, pasilla pepper, chipotle pepper in adobo sauce, bacon, onions, garlic, cocoa, cumin, oregano, paprika, bread corn, sour cream, cilantro

Recipe preparation:

Remove seeds and core from anchovy, guajillo and pasilla peppers. Heat a large frying pan over moderate heat and in pieces fry peppers until they begin to darken and shine, by 10-20 seconds on each side. Spread the chili peppers in a large a bowl. When toasting all the peppers, pour boiling water over them and give stand until they become soft, about 30 minutes.
Grind the chili peppers in a blender until smooth chipotle, adobo sauce and 1/2 tbsp. water in which you soaked pepper. (Do not pour out the remaining water.) Fry the bacon in a large Cauldron over medium heat until crisp, then dry on paper towels. Drain the fat from the pan and add vegetable oil.
Lightly salt the beef and pepper on all sides. In portions fry the meat in fat over moderate heat until rosy, 3-4 minutes Lay out each portion after frying on plate. Lower the heat and add the onion to the cauldron with leftovers fat. Cook, stirring occasionally, until the onion is almost soft, about 6 min. Add the garlic and continue cooking 2 more min Pour in cocoa, cumin, oregano and paprika and mix for about 1 min. To spice onion. Set a strong fire and add mashed chili peppers. Cook until lightly thickened 2-3 min
Pour in beer, bring to a boil and leave to boil until beer will not evaporate for about a quarter, about 3 minutes Add beef with bacon. Pour in the broth and add the water remaining after soaking peppers, or plain water (about 2 tbsp.) – meat should cover about 2.5 cm. Partially cover and cook over low heat with low boiling, stirring occasionally, from 3.5 up to 4 hours until the meat is soft. Serve the chili in plates with onions, green onions, corn bread, sour cream and cilantro. Author: Some texas chili recipes at the end of cooking for a few tablespoons of cornmeal are added to the density. In that it’s not necessary if you remove the lid from pots and raise the heat to evaporate excess liquid. Chile recipe with beef and bacon cooked in slow cooker.