Chili Our Way
A tasty, mole-style chili using diced beef, pan-roasted fresh Anaheim chiles, onion, garlic cumin and cocoa powder.
6 mild green Anaheim chile peppers
3 cups water - divided use
3 pounds chuck roast, diced
6 tablespoons shortening - divided use
1 onion, chopped
4 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 pound tomatoes, seeded and chopped
1 tablespoon baking cocoa
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon salt
- Heat a heavy skillet until hot roast green chile peppers on all sides, being careful not to burn, for 1 to 2 minutes. Cool and remove the seeds.
- Combine the peppers with 1 cup water in a small saucepan; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Purée the water and chili peppers in a food processor.
- In a large kettle, sauté diced boneless chuck roast in 4 tablespoons shortening until browned; remove and set aside.
- Heat 2 more tablespoons shortening in the kettle. Cook chopped onion and crushed garlic cloves over medium heat, stirring, until the onions are soft. Add cumin; cook, stirring, for 1 minute. Add the chuck roast, the chili purée, chopped tomatoes, unsweetened baking cocoa, bay leaf, oregano, and 2 cups water. Bring to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 2 hours. Add salt; simmer, uncovered, for another hour. Discard the bay leaf.
Makes 6 servings.