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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Chili Nation—Jane and Michael Stern. Ingredients:
3 dried ancho chiles |
2 dried pasilla peppers |
2 dried chipotle chiles |
1/2 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
1 lb beef round steak, trimmed of fat and cut into 1/2 inch cubes |
1 1/2 lbs sweet italian sausage |
1 tablespoon sugar |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 teaspoon dried mexican oregano |
1 1/2 teaspoons prepared hot mustard |
1 (12 ounce) can budweiser beer (or your choice of non-yuppie brew) |
1 tablespoon masa harina (dissolved in 1/4 cup water) |
Directions:
1. Put the chiles in a large heatproof bowl; add boiling water to cover.
2. Let stand 30 minutes, until soft; stem and seed them.
3. In a food processor, puree the chiles with some of the soaking water; set aside.
4. In a large pot, saute the onion and garlic in the oil until soft.
5. Add in the beef; cook until browned; drain any excess fat; set aside.
6. Preheat the broiler; cook the sausages under the broiler until they are cooked through and crisp skinned.
7. Cut into 1 inch discs and add to the beef/onion mixture in the large pot along with the chile puree, sugar, salt, pepper, oregano, mustard, and beer.
8. Stir well and bring to a boil; decrease heat and cook at a simmering boil, partially covered, for 40 minutes.
9. Add in the masa harina mixture; cook for 10 more minutes.
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