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22) Pavlova 52 weeks ago -- A Texas Red Chili from Pud

1 Batch Ancho Chili paste
1 tablespoon cumin seeds
1 1/2 pounds beef chuck roast trim of fat cut into a dice
1 1/2 pounds lean pork cut in dice
3 yellow onions, chopped
6 cloves garlic chopped
6 jalapenos chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon cocoa powder
3 tablespoons worcestershire sauce
1/4 pound bacon diced
dash cider vinegar
2 cups cooked pinto beans (optional)
1 bay leaf (optional)
1 can tomatoes (28 ounces) (optional)
1 cup corn (optional)

Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and
set aside. Heat a LARGE kettle and saute the bacon until clear.
Brown the meats first (drain off the fat), and then add the remaining
ingredients and simmer for 3-4 hours on low, adding tomato sauce,
beef stock or water if it seems dry. Correct seasonings and add
the cooked beans and tomato sauce, cook for 1-2 more hours on low.

Ancho Chili Paste

8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt

Prepare chilies by cracking them open and removing seeds and veins
and stems. Cover with hot water. Soak for 1 hour. Drain, but
reserve the soaking liquid. Place pepper skins in blender and add
enough of the water so that the total amount in the blender is 2
cups. Add remaining ingredients and blend until thick and smooth.


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