Wednesday, September 28, 2011

The Best Primal Chili I May Never Make Again




Unless of course I plan to spend a lot of time prepping, cleaning and every 15 minutes stirring the giant pot. It took about 5-6 hours total for a double batch of this meat and heat lovers dream, and it was well worth it!

I've adapted from several different recipes that were almost perfect for my taste and came up with this one. I love the flavors of New Mexico Chilis and the Poblano Chilis which I used here. They really nailed the flavors for me along with the Chipotle in Adobo Sauce. The fact that this Primal Friendly makes me very happy! What a bonus! 


You could save time in the kitchen and have the butcher cube your meat, roasting and peeling the chili's beforehand saves a ton of time as well, just don't use canned tomatoes or you will lose the flavor of this yummy bean free stew! 


Here is a link with instructions for roasting and peeling the poblanos:
http://www.zianet.com/focus/chile/chile2.html


So, pick a day, turn on the music or unload the TiVO and lets get started 


Ingredients: 
6 medium sized poblano chilis roasted, seeded, peeled and rough cut (any way you like, I like mine sliced) 
3 lbs. beef stew meat, I used chuck, cut into 1 inch cubes 
6 tbsp olive oil 
1 large yellow onion, sliced or diced 
5 garlic cloves, minced 
8-10 medium tomatoes, diced 
1 tbsp. ground cumin 
1 tbsp. dried oregano 
Salt and Pepper 
**1 to 2 chipolte chili in adobo sauce, rinsed, seeded and chopped (leave some seeds if you want more heat) 
Optional: Fresh chopped cilantro and sour cream 


Instructions: In a large stockpot heat 2 tbsp. of the oil and add the Onion and Garlic until they have softened, about 10 minutes. Salt and pepper the meat however you like prior to browning and then, In a seperate heavy saute pan, heat the remaining oil and brown the meat evenly on all sides. Transfer the meat to the stockpot. Add the tomatoes, cumin and oregano and stir. Add more salt to taste. Cover and simmer for about 2 hours, stirring about every 15-20 minutes. Add the poblanos and chipotle and simmer another 30 minutes or more until the meat is very tender. When ready to serve you can add the optional ingredients! 

**You can find these in the canned section of the Mexican products aisle at the supermarket. 

Enjoy!

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