Smoky beef chilli

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March 21, 2013 by dgarnett2013

Smoky beef chilli: Daniel Boulud’s Braise

chilli

Serves 8

  • 2 limes
  • 2 tablespoons masa harina
  • 2 tablespoons extra-virgin olive oil
  • 1.8kg beef: 1kilo braising steak in small chunks and 800g mince (or reverse the proportions)
  • 115g bacon or pancetta, cut into chunks
  • 1 large onion, peeled and cut into large cubes
  • 4 garlic cloves, peeled and finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried regular oregano or Mexican oregano
  • 1 tablespoon coarse sea salt
  • ¼ cup homemade chilli powder – see recipe below
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 5 large tomatoes, roughly chopped
  • 1 bay leaf
  • ½ cup chopped fresh coriander

Centre a rack in the oven and preheat the oven to 150 degrees C.

Grate the zest of 1 of the limes, then juice both limes. In a large bowl, combine 3 cups water, the masa harina, and the lime zest and juice.

Heat the olive oil in a medium cast-iron pot over high heat. Add the beef cubes and ground beef and sear until golden brown on all sides, 10 to 12 minutes. Transfer the beef to a plate and wipe the inside of the pot clean with paper towels.

Lower the temperature to medium-high. Add the bacon to the pot and cook until it renders its fat, about 5 minutes. Add the onion, garlic, cumin, oregano, and salt and cook until the onions are softened, 10 to 12 minutes.

Add the chili powder, stir to combine, and cook for 1 to 2 more minutes. Stir in the vinegar and Worcestershire sauce and bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Return the beef cubes and ground meat to the pot and add the tomatoes, bay leaf, and masa harina mixture. Bring to a simmer.

Cover the pot and transfer it to the oven to braise for 2 hours, stirring once or twice. Sprinkle with the cilantro leaves right before serving.

Homemade chili powder: 

  • 4 ancho chili peppers
  • 4 pasilla chili peppers
  • 4 guajillo chili peppers
  • 2 chilies de árbol
  • 2 pequin chili peppers
  • 1 small habanera chili pepper

In a dry skillet over medium heat, toast the chili peppers on all sides for 5 to 7 minutes, making sure that they are lightly toasted, but not burned. Transfer them to a plate to cool. Remove and discard the seeds from the peppers. Blend the peppers in a spice grinder.

Chilly, Charlie?

bath1

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