37 cooks, chili, marx foods, stew

Guajillo Chili

Guajillo Chili
adapted from recipes in Texas Eats and The Wright Recipes

1 recipe Guajillo Chili powder (see below)
2 1/2 pounds Chuck roast trimmed and cut into 1/4″ cubes
1 large yellow onion, chopped
2 teaspoons paprika
2 teaspoons dried Mexican oregano
1/2 teaspoons dried thyme
1/2 teaspoon salt
4 large garlic cloves, minced
2 cups beef broth
1 (28 oz) can pureed tomatoes (I used fire roasted)
1 cup water
1 Tablespoon lard or olive oil (more as needed)
For Guajillo Chili powder:
2 dried Marx Foods Dried Guajillo Chilies–stem end removed and chopped
3 allspice berries
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Toast all above ingredients in a skillet until fragrant. Transfer to spice grinder and pulse until finely ground.
Add fat to Dutch oven and heat over medium high heat. Add beef cubes in batches and cook, turning as needed, until well browned on all sides.  Remove from pan using a slotted spoon.  When meat is done, lower heat to medium and add onion to pan. If needed, add a little more oil/lard at this time. Saute for about 10 minutes, until lightly browned.
Add the chili powder, thyme, paprika, oregano, salt and garlic, stirring for one minute.  Add the beef broth, tomatoes, water and browned beef. Turn heat to high and bring to a boil, then cover partially and reduce to a simmer for approximately 2 hours, until the meat is very tender. Add water, if needed, to maintain desired consistency. 

Spoon over cooked rice and top with shredded cheese blend.

**This is another contribution to the 37 Cooks/Marx Foods Challenge**

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food, moose, portland, stew

Moose Stew

All day braises and stews are some of my favorite meals. Cuban Ropa Veija (shredded flank in tomato sauce with peppers and olives) and Malaysian Beef Rendang (cooked slowly in curry and spices) are comfort food at it’s best. And, because we’ve settled into unseasonably cold weather at the moment in Maine, an all day stew was called for.

I was lucky enough to have a coworker give me some moose meat this week which was left over from her hunt this past fall. This is only the second time I’ve had moose, the first was hamburger and I’ve quickly grown attached to the mineral richness of the meat. Gamey is God…

So, here is dinner for the next 3-4 days…

You should probably be warned now that I’m not one for measuring, so estimates are listed below.

Maine Meat Stew

1# Moose stew meat
1# Sirloin tips, cut into 1″ cubes
1 Vidalia onion, sliced
5 Garlic cloves, peeled and kept whole
4 cps Beef stock
1 28oz can San Marzano tomatoes
2 cp red wine(Tuscan Ridge Tre Colline–the only bottle of red I had on hand)
thyme/rosemary–about 3 springs thyme/1 rosemary
3 Carrots, sliced thick
5 Med. sized Red Bliss potatoes, cut into 3/4″-1″ cubes
1/3# Black Cerignola olives, pitted
salt
pepper
bacon fat/olive oil as needed
flour

1)Heat bacon fat in dutch oven/stock pot over med heat
2)Season about 2 cp flour with salt and pepper. Pat dry meat and dredge in flour, knocking off excess
3)Brown meat in batches, not crowding pan. Removes batches and set aside
4)Carmelize onions until deep golden brown
5)Add garlic and brown
6)Deglaze w/red wine and reduce
7)Add Beef stock and tomatoes
8)Add herbs
8)Add carrots and poatoes, return meat to pan
9)Reduce heat to low, cover and simmer for 5-6 hours. Add s/p to taste as you go along.
10)Add olives and cover–cooking about 30 minutes longer until olives are slightly tender.
11)F’ing eat.

It was hearty, comforting and the moose was as tender as the sirloin.

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