Outdoor Adventure USA

Cnynrat wrote:I think somebody was looking for the chili recipe I used. Here it is, courtesy of Cook's Illustrated magazine. The recipe says this serves 6. I brought a batch and a half.

3 Dried Ancho Chile pods (about 1/2 oz), toasted and ground (directions below)
3 Dried New Mexico Chile pods (about 3/4 oz), toasted and ground (directions below)
2 T cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, then ground
2 t dried oregano
1/2 C water
1 4 pound chuck roast, trimmed of excess fat and cut into 1" cubes
2 t salt
8 oz bacon (7 or 8 slices) cut into 1/4" pieces
1 medium onion, diced
5 garlic cloves, minced
4-5 jalapeño peppers, cored, seeded and minced
1 C canned crushed tomatoes or plain tomato sauce
2 T fresh lime juice
5 T masa harina
Ground black pepper to taste

Toasting Chile Pods: Roast chile pods in a 350 degree oven until fragrant and puffed, about 6 minutes. When cool enough to handle, remove stems and seeds from the chile's. Rip them into small pieces, and grind until powdery, 30-45 seconds. I keep an electric coffee grinder that I use only for grinding spices - no coffee! You may also be able to use a blender or one of those small food processors.

1. Mix chili powders, ground cumin seeds and oregano in a small bowl and stir in 1/2 C water (I use beer) to form a thick paste. Set aside. Toss beef cubes with salt in large bowl, set aside.

2. Fry bacon in large, heavy soup kettle or Dutch oven over medium low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel lined plate; pour all but two tablespoons of fat from pot to small bowl and set aside.

3. Increase heat to medium-high and saute beef cubes in batches until well browned on all sides, about 5 minutes per batch. This may take 4-5 batches. Add an additional 2 t of bacon fat as necessary between batches. Don't crowd the meat or it won't brown well.

4. Reduce heat to medium and add 3 T bacon fat to empty pot. Add onion and saute until softened, about 5-6 minutes. Add garlic and jalapeno and saute until fragrant, about 1 minute. Add chili paste and saute unitl fragrant, about 2-3 minutes. Add reserved bacon, browned beef, crushed tomatoes or sauce, lime juice, and 7 cups water. Bring to simmer. Continue cooking at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

5. Mix masa harina with 2/3 cup water in a small bowl to form a smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5-10 minutes. Adjust seasoning generously with salt and pepper. Serve immediately, or preferably, cool slightly, cover and refrigerate overnight or up to 5 days. Take chili out to the desert with 75 of your best friends. Spend the day wheeling. Whip up a batch of Dutch oven cornbread while enjoying a few of your favorite malt beverages. Reheat chili before serving. Garnish chili with any or all of your favorite chili garnishes (shredded cheese, chopped onions, cilantro, sour cream, diced avocado, etc.)


The cornbread recipe is from the cookbook that came with your Lodge Dutch oven, and goes by the name Charly Bread. Since most anyone with a Dutch oven probably already has this, I won't print it here.

wampi wrote:Does anyone have the recipe for the pasta salad that tasted like curry? That was really good