I had some stew meat leftover, so we decided to have chili again which ended up being a cross between Mark's and mine. His was not quite primal because of the beer; mine was not quite primal because of the beans. But it was fabulous, if I do say so myself. So here is the recipe. If you try it, be sure to let me know how you like it!
Sara's Semi-Primal Chili
1 lb. stew beef
1 lb. ground chuck
1 lg. onion
4 fire-roasted red peppers (from a jar or fresh), chopped
2 poblano peppers, seeded and chopped
2 20 oz. cans crushed tomatoes
1 lg. can chili beans
1 T cumin
2 T chili powder
1 tsp cinnamon
1 tsp salt
Cook meat, onions, and peppers together. Let the fat re-absorb into the meat. Slightly carmelize the onions, if you want. Add tomatoes, beans, and spices. Simmer 2 hours. Just before serving, remove chunks of stew meat, shred them and return to pot. Serve with shredded queso fresco, and sour cream.
O.k. I'm sure poblanos are not a problem where you are, but in central Ohio -- hah! Any recommendations for a substitute? Are they as hot as jalapeƱo?
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