Today is a most important day: today, after more than 6 months, children in Italy are back to schools.
This is a special moment, full of emotions, from joy to fear.
I must say Lorenzo’s school did all the possible things to make up a perfect year for teachers and students, we are really lucky because I know it’s not the same everywhere.
While my son is at a friend’s home and later they will go together to rugby practice I can find a moment to write a new post.
Time to post this chili recipe, an original way to make chili ( meat and spices only, beans, vegetables and more are something added later).
The book from which I took this is written by a Texan girl married to an Italian and living in Italy.
I’ve made so many recipes from this book and never ended disappointed, so here you are Texas red!
” Texas red”, meat chili.
- 2 dried ancho chilies
- 4 bacon streaks
- 36 oz beef meat, diced in small dices
- 1 big onion, minced
- 4 garlic cloves, smashed
- 1 cup american coffee
- 11 oz bottle of beer, lager
- 1 can whole tomatoes
- 2 cup water
- 1 pinch ground cinnamon
- 1 pinch cloves
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 chipotle in adobo, stem and seeds removed
- salt to taste
- 2 tbsp masa harina or corn meal
- Toast ancho chilies in a heavy pan, few minutes per side.Put them in a bowl, cover with cold water and rinse for 30 minutes.
- In a big pan heat some oil and sautee the bacon.Remove it from the pan and chop it in small pieces.
- In the same pan, in the fat remained, sautee half the meat until brown, put it in a bowl and sautee the other half.
- Remove the meat from the pan, cook the onion in it for 5 minute then put back in the pan meat, garlic, coffee, beer, tomatoes, water, bacon and all the spices.
- Take back ancho chilies from water, remove seeds, put them in a mixer with chipotle and some cold water.Mix until you have a paste and put it into the pan.Bring the pan to a boil then low the fire at minimum and simmer, pan not closed, for 4-5 hours.
- Taste now and then to adjust salt and spices.In a small bowl put masa harina or cornmeal with 4-5 tablespoons chili, mix avoiding lumps then return it to the pan.Mix well and simmer 20-30 minutes more.
- Serve with grated cheddar, hot tortillas, sour creams, salted crackers.