Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Warning! Chipotle Hazard! I like mild chili, really,
but when it comes to chipotles, you have to be prepared to take responsiblity
for your own pain. The faint of heart should move on to the next recipe.
Ingredients:
3 lbs ground or whole sirloin
9 fresh poblano peppers
3 medium onions
4 10-oz
cans Rotel diced tomatoes
12 dried chipotle peppers
2 Tbsp New Mexico chile
powder
1 Tbsp ground comino (cumin seed)
1 Tbsp paprika
3 cloves garlic
5 fresh chopped sage leafs
2 Tbsp fresh chopped oregano
Directions:
Cut the chipotles in half, and cover with hot water, steeping for 30 minutes. After they soften, add the water and chipotles to blender with garlic and blend till smooth. Resist the temptation to smell this up close, or you will go "oww!"
In spite of having written these wise words, and having read them dozens of
times, I still can't stop myself from taking a whiff. It always hurts, but
I always do it.
If using whole
sirloin, slice it thin across the grain. Saute the meat until grey. Add chopped
onion and brown on hight heat until the onion is dark and carmelized (best
done in non-stick pan). Add meat, chipotle sauce, tomatoes and spices to pot
and bring to boil. Reduce heat to simmer till meat is tender (about an hour
and a half.)
Blister poblanos in a broiler (burn skin till black, both sides), and then put
in a plastic bag for a few minutes. Dig this aroma! Remove skins and chop.
Add to pot for last 20 minutes.
