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Chili con Carne
1/4 cup olive oil or other shortening
5-10 cloves garlic, minced or pressed
3-7 dried peppers (chipotles en adobo, pequins, whatever), chopped fine
3 lb. skirt steak, chopped fine
1 tablespoons chili powder
1 tablespoons broken-leaf oregano
1 tablespoon crushed cumin seed
1 tablespoon salt
2 pints homemade beef stock
2 pints water
1/2 cup masa harina (or corn flour, or even corn meal)
In a heavy stockpot or dutch oven (with a lid), saute the peppers
and garlic in the olive oil. As the garlic turns golden and begins
to cook, add the steak. I chop the steak into very small bits, each
about the size of my pinky-finger's nail. Cut 'em bigger if you
like, but don't use ground meat. Brown the steak, then add the
chili powder, oregano, and cumin. Stir once, then add the stock,
wine, and water. Bring to a boil, then cover and simmer for at
least half an hour. If desired, skim off the fat. Sift the cornmeal
into the chili, taking care not to form lumps. Continue to simmer,
uncovered, for another half hour, stirring occasionally.
Real chili doesn't have beans cooked in it, but you can serve this
dish with sides of beans, warm tortillas, and/or cornbread.
For extra heat: more chiles, cayenne pepper and/or tabasco to
taste, in the pot or at the table.
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Con Carne 04