Chilis by Kerstin Rosengren

Author:Kerstin Rosengren
Language: eng
Format: epub
ISBN: 9781510740389
Publisher: Skyhorse
Published: 2019-06-19T16:00:00+00:00

TEXAS CHILI

serves 6–8

Authentic chili doesn’t have ground beef, beans, or tomatoes but is made mainly with meat and chili. This version does have kidney beans, which have a full-bodied taste and help thicken the stew.

Step 1

4½ lbs (2 kg) chuck meat

butter for frying

2 tbsp smoked paprika powder

scant 1 lb (400 g.) celeriac

3½ oz. (100 g.) parsnip

1 large yellow onion

1 fruity chili, Rocoto or habanero for example

approx. 1½ quart (1½ liter) water

Trim the meat and cut it into 2"x2" cubes. Sear the meat on all sides in butter. Add paprika powder, and let it fry for a few minutes. Peel and chop the celeriac and parsnip coarsely. Cut the onion and the chili fruit into large wedges. Add the celeriac, parsnip, onion, and chili fruits to the meat and add water until everything is just covered. Bring it all to a boil and then turn down the heat to just a simmer. Let it simmer for 3–4 hours, or until the meat is fork tender.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.