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California Beef Chili #1
California

Serves
Effort:
Sched:
DoAhead:  
4+  
***
2 hr  
Yes!
That's right - California chili. Texans may cringe in disgust, but no two of them can even agree on just what chili is - and we know they're mostly barbarians anyway. This recipe is calibrated for a Southern California pallet that is only moderately masochistic - so feel free to ramp it up to your preference.



2-1/2
4
1
1
1
2-1/2
1/2
8
3
1/2
1
1/2
1/2
#
c
c
t

oz
t
oz
cl
c
t
T
T
Beef, lean chuck  
Water
Tomato Sauce
Salt
Chili Negro (1)
Chili California (2)
Cayenne Chili (3)
Onion
Garlic
Butter
Cumin seeds
Sugar
Vinegar (4)
  1. Cut BEEF into 3/4 inch cubes, discarding any large lumps of fat. Put it in a pot with enough water to cover and bring it quickly to a boil. Pour out through a strainer and rinse off the sludge. Clean the pot and return the Beef to it. Add 4 cups of Water, the Tomato Sauce and Salt. Bring to a boil and simmer covered until beef is tender, about 1-1/4 hours.
  2. Stem CHILI NEGRO and CHILI CALIFORNIA and break them up sufficiently to shake out all the seeds. Grind them up pretty fine in your food processor and add the Cayenne Chili. In total you should have about 3 ounces, or a just little over 1/2 cup. Grind more if you're short. Set aside.
  3. Peel ONION and cut into chunks. Peel GARLIC and slice. Combine in the food processor and work to a purée.
  4. Stir together Onion mix and Chili mix.
  5. Grind CUMIN SEEDS.
  6. Melt Butter and fry the Chili Mix over moderate heat for about 5 minutes, stirring very frequently. The onions should be well cooked but the mix must not smoke or burn at all.
  7. Stir in Cumin, then add Chili Mix to the Beef and simmer an additional 15 minutes or so. Adjust water as needed either by adding or simmering with the pot uncovered. The chili should be quite thick when finished.
  8. Season with Sugar and Vinegar. Simmer another 10 minutes.
  9. Serve with plenty of rice.
NOTES:
  1. Chili Negro:   This is a long narrow chili, a red ripe and dried Chili Pasilla. For details see our Chili Page.
  2. Chili California:   New Mexico Chilis could also be used but may be a bit hotter, or not, depending.
  3. Chili Cayenne:   This is where you adjust the finished hotness. Any hot chili powder will do, I usually use India Extra Hot because the jar is usually easier to find than the Cayenne jar. Again, for details see our Chili Page.
  4. Vinegar:   I prefer cane vinegar (available in Philippine markets) but others like cider vinegar.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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