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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This chili is for serious hot chili lovers, who like the smokiness of Chipotles. Chipotles always add a smokey richness that is truly habit forming! I much prefer to reconstitute the dried traditional chipotles (not the moritas) or use chipotle powder ground from the traditional chipotles as they are much smokier and authentic tasting. (Traditional chipotles are made by long, slow smoking in banana leaves.)
Yield: 6 to 8 servings
1 Tablespoon bacon drippings 2 large onions, chopped 4 garlic cloves, minced 3 pounds beef chuck, cut in ½ inch cubes with some fat left in ½ cup ground pure, hot chile 4 dried chipotle pods reconstituted by simmering in water with a splash of vinegar for 30 minutes or 5 minutes in a quart liquid measuring cup, covered in the microwave. Or, substitute 2 teaspoons chipotle powder 2 Tablespoons ground cumin, divided ¼ cup dry red wine
1. In a large pot, melt the bacon drippings. When hot, add the onion and cook until they are clear and starting to brown. Remove from heat and stir in garlic and meat. Then add the chiles, half the cumin and water to cover by one inch.
2. Bring to a high heat and when just starting to bubble, reduce to a low heat and simmer for two to three hours. Simmer until very tender and the flavors are blended. Add remaining cumin and wine and cook briefly. Taste and adjust seasonings and serve with fixin’s ‘n mixin’s of sour cream with lime wedges, shredded Monterey Jack cheese and chopped onion.