Chile Con Carne
Preparation Time: 40 minutes
Cook Time: 2 hours
Yield: 6
Meat part
1.5 lbs. sirloin or sirloin tri-tip steak
Salt & Pepper
1/4 tsp. ground cinammon
1/2 tsp. cumin
1 Tbs. chili powder
Mexican corn flour (masa harina)
olive oil
Cut the steak into 3/4-inch pieces. In a large bowl, season liberally with salt pepper. Season with the cinnamon, the cumin, and the chili powder. Mix this well and coat the meat with the masa harina. The flour will thicken the sauce and give it a specific Mexican taste. (If you can't find it, use a small amount of fine ground corn meal.)
Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then add only as much meat as will be in one layer. Leave it alone, without turning it, so the meat will brown and caramelize. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool. Repeat with the rest of the meat. At the end, leave juices in the Dutch oven to saute vegetables.
Vegetables part
2 red onions, peeled and chopped
3 cloves garlic, minced
2 jalapeno peppers, sliced thin with seeds, stems removed
2 Tbs. tomato paste
1 tsp. cumin
1/2 tsp. cinnamon
1 heaping Tbs. chili powder
1 tsp. dried oregano
1 12-oz. bottle beer
1/2 can diced tomatoes
Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Add the remaining cumin, cinnamon, the oregano, and chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir.
Final Assembly
2 cups chicken stock
1 can black beans
1 oz. bittersweet chocolate, cut into large chunks (semi-sweet can be substituted)
Add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.
Note: from Michael Chiarello on FoodTV. Revised only to omit the lard, and reduce quantities. This is a very "different" kind of chili, not 'hot' or full of beans, and with a hint of chocolate. Nice, Michael!