Rio Grande Chile

Rio Grande Chile Ingredients

1 lb Pintos-directions on pkg.	1 tb Oregano leaves
2 cn Beer--12 oz.	1 1/2 ts Sugar
8 lb Bone-in beef chuck	1 ts Corriander, ground
2 tb Salad oil (approx. amt.)	1/2 ts Red pepper (cayenne)
4 Large onions, chopped	1/4 ts Allspice
1 Head garlic, chopped	1 cn Chicken broth
1 1/2 tb Chili powder	1 cn Tomato sauce (8 oz.)
1 1/2 tb Paprika	2 tb Bourbon whiskey (opt)
4 ts Ground cumin	Salt to taste

Instructions for Rio Grande Chile

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside. Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes. Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside. Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments. Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican

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