Sunday, November 1, 2015
Gina's Firey Chili
4 cloves garlic, minced
2 lbs stew meat chopped into bite size pieces
1 tsp salt
1 tsp ground black pepper
2 TB Adams Southwest Seasoning (or Chili Powder of your choice)
1 TB cumin or to taste (I like cumin)
1/2 tsp chipolte chili powder (omit if you don't like hot and spicy, this is very hot)
1 tsp ground achioto molido
1 tsp ancho chili powder
2 cans chopped Hatch green chili unless you have the fresh or frozen ones...then add 1 cup of the chopped. roasted ones,
3 - 4 cups of water
Saute onion and garlic, add meat and all the seasonings until meat is nicely browned. Slowly stir in the 6 TB of flour to make a nice thick roux. Add the 2 cans of chopped chilis. Stir. Slowly add water until you get the correct consistency you want for the gravy.
Simmer over low to let all flavors meld together. Check and stir often, adjusting liquid as needed.
********** Additions and alterations ******************
Here I hang my head as this part deviates from the traditional chili.
You may choose to add the large can of Rotel tomatoes
And some people like to add beans.
For purists, neither of these are acceptable. Beans may be served on the side. If so, please use barracho beans!
++++++++++++++++++ Toppings ++++++++++++++++++++++++
Pico da gallo