Print
ShareThis
Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Chunky Ancho Chili with Beans
Yield: Makes 8 servings
Dried anchos give the traditional chili flavor; jalapeño peppers provide the bite.
Ingredients:
5
dried ancho chiles
2
cups water
2
tablespoons lard or vegetable oil
1
large onion, chopped
2
cloves garlic, minced
1
pound boneless beef top sirloin steak, cut into 1-inch cubes
1
pound boneless pork, cut into 1-inch cubes
1
to 2 fresh or canned jalapeño peppers,* stemmed, seeded and minced
1
teaspoon salt
1
teaspoon dried oregano
1
teaspoon ground cumin
1/2
cup dry red wine
3
cups cooked pinto beans or 2 cans (15 ounces each) pinto or kidney beans, drained
Preparation:
1.
Rinse ancho chiles; remove stems, seeds and veins. Place in 2-quart pan with water. Bring to a boil; turn off heat and let stand, covered, 30 minutes or until chiles are soft. Pour chiles with liquid into blender or food processor container fitted with metal blade. Process until smooth; reserve.
2.
Melt lard in 5-quart Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Add beef and pork; cook, stirring frequently, until meat is lightly browned. Add jalapeño peppers, salt, oregano, cumin, wine and ancho chili purée. Bring to a boil. Cover; reduce heat and simmer 1-1/2 to 2 hours or until meat is very tender. Stir in beans. Simmer, uncovered, 30 minutes or until chili has thickened slightly.
Variation
To make chili with chili powder, use 1/3 cup chili powder and 1-1/2 cups water in place of ancho chile purée. Reduce salt and cumin to 1/2 teaspoon each.
This recipe appears in:
Mexican
