Subj : 10/12 Nat'l Gumbo Day - 5
To   : All
From : Dave Drum
Date : Sun Oct 10 2021 22:28:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyril Neville's Chile Gumbo
 Categories: Beef, Chilies, Rice, Vegetables, Herbs
      Yield: 12 Servings
 
    1/2 c  Toasted flour (see
           - directions)
      2    Dried Ancho chilies
      2    Dried Guajillo chilies
      1 c  Dark beer
      2 tb Olive oil
     10 oz Andouille sausage
      2 ts Cumin
      1 lb Coarse ground sirloin
      2 c  Diced onion
      1 c  Diced bell pepper
      1 c  Diced celery
      3 cl Garlic (large); minced or
           - pressed
    1/3 c  Oil
      2 tb Red ground chilies
 14 1/2 oz Can of diced tomatoes
      2 c  Beef broth
      2 tb Red wine vinegar
      2 tb Cajun seasoning
           Salt and pepper
           Cooked rice
           Limes
           Louisiana hot sauce to
           - serve
 
  Toast the flour - we do this in big batches so it is
  always on hand. (It's great for roux, gravy, etoufee, or
  whatever you might need to thicken and make delicious.)
  
  Heat the oven to 350ºF/175ºC. Put a couple of cups of AP
  flour in a baking dish -- I use a 9" x 13" metal cake
  pan. Stir every 20 minutes until it gets nice and toasty
  ~- about an hour to an hour and a half. Test by mixing a
  little with some oil -- it should turn a very deep
  chocolate brown. Store in in the pantry in a jar and you
  will be happy every time you pull it out!
  
  Remove the
  seeds and stems from the chilies and chop them up. Put
  them in a bowl and pour the beer in. Let them soak. Heat
  the olive oil in your chili pot. Cut up the andouille
  and brown it in the oil. Remove it. Toast the cumin in
  the remaining fat for a minute or so, then add in the
  chilli meat and season with a good pinch of salt and
  pepper. When it is browned, put it with the sausage. Put
  the onions in the pot and get them sweated, then add the
  celery, peppers and garlic. Cook all of that for a few
  minutes until it is just starting to soften, then add
  the vegetable oil and toasted flour. Stir that around
  for a minute or so, then add the chili powder and
  tomatoes and cook for a few more minutes. Follow your
  nose -- everything should smell rich and toasty and not
  at all raw. Add the chilies and beer, and put the meat
  and any juices back in the pot. Stir it all, then add
  the beef broth and vinegar. When that is all simmering
  away, stir in a tablespoon of the Cajun seasoning. Let
  it simmer a bit, taste, and see if you want more -- this
  is all a tasting game, as your chilies, seasoning, and
  personal preference will vary. Turn the heat to low and
  let your pot simmer for at least a half hour -- it gets
  better with time. When you are ready to serve, put rice
  in your bowl, then chili gumbo. Squeeze just a bit of
  lime and add a dash of Louisiana hot sauce -- those two
  things really give it a final fabulous kick. That's it!
  Enjoy!
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Realism...has no more to do with reality than anything else." -- Hob Broun

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