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Old 11-06-2012, 03:46 PM   #8
DylloS
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Join Date: Apr 2004
Location: NY
Posts: 672
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Quote:
Originally Posted by accolade View Post


I don't use recipes, I go by eye/taste. Kosher salt, cubed bottom round, ground mustard, chili powder, black pepper, cider vinegar, shallot, unsweetened dark chocolate, ground thai chili, crushed red pepper, rosted round coriander, cayenne, yellow onion, ground ancho, garlic, poblanos, tomato paste, dark beer, white/pink/black pepper blend. Not shown (green bell pepper, cumin, chipotle chili puree, dried guajillo, dried ancho, dried chipotle, dried costenos, Worcestershire and chicken broth. I'm sure I'm missing one or two other things.)

Brown the meat in a hot pan and set aside. Using the same pan saute the peppers, shallot, onion together. Add garlic, then the spices cook for another minute or two. Deglaze the pan with beer, add chocolate and cook that until melted. Add the cubed meat, the rest of the ingredients, a touch of the chipotle puree and tomato paste. Add the chicken broth, until you get a consistency that is slightly runnier than the final product. I just drop a few of the whole dried chilis in the pot and let them steep in there as well.

If possible, take the cover off and cook for another 30 mins or so before removing from the heat.

I am assuming that you are making this for dinner tomorrow? Overnight cooking then sitting in the fridge is going to yield some dynamite flavor once it's reheated.

No beans, over egg noodles, topped with a bunch of mixed diced peppers and sour cream. It makes it a heartier meal for cold weather when it's over rice or egg noodles.

Thanks dude. I am super low on spices though so I will need to use less. I know i need to stock up on them but I find it so hard to spend $100 on flavoring even if it will last me 2 years
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