Clank [MM]
07-24-11, 01:34 AM
This is why my Avatar looks this way.
10 strips of extra-thick bacon
2 pounds beef round steak, cubed
2 pounds boneless pork shoulder, cubed
2 large onions, diced
1 large green bell pepper, diced
4 garlic cloves, minced
1 quart beef broth
1 (28-ounce) can of tomato puree
1 cup water
6 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon GROUND oregano
2 teaspoons cayenne pepper
1 (4-ounce) can pickled hot peppers
2 (4-ounce) cans dice jalapeno peppers
1 habanero, stemmed, de-seeded and chopped
1 teaspoon Goya sofrito
4 vigorous shakes of Tabasco
1 (12-ounce) can black beans
1 (12-ounce) can red kidney beans
1/2 cup masa harina (flour)
Salt and black pepper, to taste
Fry the bacon until crisp, crack open a cold beer, and start eating the bacon. In the pan (leaving the reserved bacon grease), brown the cubed beef and pork. Add the onions, bell pepper, and garlic. Saute' for about 5 minutes, until the vegetables are softened. Transfer to a large pot and add the liquid ingredients: beef broth, tomato puree, and water. Stir well, bringing to a simmer. Add the spices, peppers, sofrito, and Tabasco. Cook for 2-3 hours over a low flame. Add the beans and masa harina (for thickening) about 20 minutes before serving. Adjust the seasonings with salt and black pepper to taste. Serves 6-8
This is not an obnoxious heat, in fact the taste is excellent. Add broth if too thick and flour if too thin. I like to prep everything ahead of time, makes it flow better. No problem cooking this longer, I have gone 6 hours with no issues. Most stores have the meat cut, I like doing it myself. One warning about the habanero, you won't really feel the oil on your fingertips, even an hour later. If you touch your lips or eye you WILL suffer. WASH YOUR HANDS
Enjoy this, it's top shelf. Damn near a work of art.
Patrick
10 strips of extra-thick bacon
2 pounds beef round steak, cubed
2 pounds boneless pork shoulder, cubed
2 large onions, diced
1 large green bell pepper, diced
4 garlic cloves, minced
1 quart beef broth
1 (28-ounce) can of tomato puree
1 cup water
6 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon GROUND oregano
2 teaspoons cayenne pepper
1 (4-ounce) can pickled hot peppers
2 (4-ounce) cans dice jalapeno peppers
1 habanero, stemmed, de-seeded and chopped
1 teaspoon Goya sofrito
4 vigorous shakes of Tabasco
1 (12-ounce) can black beans
1 (12-ounce) can red kidney beans
1/2 cup masa harina (flour)
Salt and black pepper, to taste
Fry the bacon until crisp, crack open a cold beer, and start eating the bacon. In the pan (leaving the reserved bacon grease), brown the cubed beef and pork. Add the onions, bell pepper, and garlic. Saute' for about 5 minutes, until the vegetables are softened. Transfer to a large pot and add the liquid ingredients: beef broth, tomato puree, and water. Stir well, bringing to a simmer. Add the spices, peppers, sofrito, and Tabasco. Cook for 2-3 hours over a low flame. Add the beans and masa harina (for thickening) about 20 minutes before serving. Adjust the seasonings with salt and black pepper to taste. Serves 6-8
This is not an obnoxious heat, in fact the taste is excellent. Add broth if too thick and flour if too thin. I like to prep everything ahead of time, makes it flow better. No problem cooking this longer, I have gone 6 hours with no issues. Most stores have the meat cut, I like doing it myself. One warning about the habanero, you won't really feel the oil on your fingertips, even an hour later. If you touch your lips or eye you WILL suffer. WASH YOUR HANDS
Enjoy this, it's top shelf. Damn near a work of art.
Patrick