MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Upstate Chilli
 Categories: Beef, Herbs, Vegetables, Chilies, Beans
      Yield: 8 Servings
 
MMMMM----------------------------BEEF---------------------------------
      5 lb Beef shank (2.5 kg)
    1/2 c  Pure ground guajillo chile
           - (60 g)
    1/3 c  Cider vinegar (75 ml)
      1 tb Pure ground chile de arbol
      1 tb Salt
      1 tb Dried oregano
    1/4 ts Ground cumin
        ds Ground cloves

MMMMM---------------------------BEANS--------------------------------
      1 lb Dried red kidney beans
           - (455 g); rinsed, picked
           - through for stones
      1 tb Salt

MMMMM---------------------------CHILLI--------------------------------
      3 tb Extra-virgin olive oil
      2 lg Yellow onions; coarse chopped
      6 cl Garlic; crushed, peeled
     28 oz Whole peeled tomatoes
           - (2 cans); drained, pureed
           - in a blender
      3 tb Urfa Biber or Aleppo chile
           - flakes; more to taste
      2 tb Dried oregano
      2 tb Dried thyme
      2 tb Ground cumin
           Salt
 
  PREPARE THE BEEF: At least 1 day before serving the
  chilli, cut the meat from the beef shanks. (Save the
  bones to make beef stock.) You should have about 3
  pounds (1.5 kg) meat. Cut the meat into 1-inch (2.5-cm)
  cubes. Place them on a baking sheet and freeze until
  they are semisolid, about 1 hour. In batches, process
  the meat in a food processor until it is coarsely
  chopped. (If you are lucky to live near an artisan
  butcher, ask them to bone and grind the beef shank meat
  with the coarse "chilli" blade.)
  
  Mix the guajillo chile, vinegar, chile de arbol, salt,
  oregano, cumin, and cloves together in a nonreactive
  medium bowl. Add the beef and mix well. Cover tightly
  and refrigerate for at least 12 and up to 24 hours.
  
  PREPARE THE BEANS: Put the beans in a large bowl and add
  enough cold water to cover by at least 3 inches (7.5
  cm). Let them stand in a cool place (refrigerate if the
  kitchen is warm) for at least 12 and up to 16 hours.
  
  Drain the beans, put them in a large saucepan, and add
  enough fresh cold water to cover by 3 inches (7.5 cm).
  Heat them, stirring often, over medium-high heat just
  until the water boils. Reduce the heat to medium-low and
  simmer until the beans are barely tender, about 1 1/2
  hours, depending on the freshness of the beans. During
  the last 30 minutes, add the salt to the saucepan. Drain
  the beans and set them aside.
  
  MAKE THE CHILLI: Meanwhile, heat 2 tablespoons of the
  oil in a heavy Dutch oven over medium-high heat. In 2 or
  3 batches, add the marinated beef and cook, stirring
  often, until it is seared, about 5 minutes. Using a
  slotted spoon, transfer the beef to a bowl, leaving the
  fat in the pot.
  
  Pulse the onions and garlic together in a food processor
  until finely chopped but not pur‚ed. (Or mince the
  onions and garlic by hand.) Add the remaining 1
  tablespoon oil to the Dutch oven and heat. Add the onion
  mixture and cook, stirring often, until the onions are
  softened, about 5 minutes.
  
  Return the beef to the Dutch oven. Add the tomato pur‚e,
  chile flakes, oregano, thyme, and cumin and stir well.
  Reduce the heat to medium-low. Simmer, uncovered, for
  about 2 1/2 hours, until the meat is very tender and the
  tomato juices thicken. Add hot water to the chilli if it
  threatens to stick to the pot, and stir in the beans
  during the last hour. Season with salt and more Urfa
  chile flakes. If you like very spicy chilli, add more
  ground chile de arbol. (The chilli can be cooled,
  covered, and refrigerated for up to 2 days.) Spoon it
  into bowls and serve hot.
  
  Recipe by Michael Phillips with Rick Rodgers;
  Chelsea Market Cookbook
  
  Epicurious, October 2013
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
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