October 08, 2006

Roadhouse Chili

2 lbs top round beef, cubed
5 cloves garlic, minced
2 dried chipotle peppers
2 dried Anaheim chiles
2 stalks celery, diced
1 habanero pepper, minced
1 onion, sliced
1 cup good quality dark ale
1 cup crushed tomatoes
1/2 cup beef broth
1/4 cup oil
1/4 cup flour
1/4 cup orange juice
30 oz canned pinto beans
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano

In a small bowl, soak the dried chipotle and Anaheim chiles in hot water for 20-30 minutes to rehydrate. Meanwhile, sprinkle flour on a plate, dredge beef in flour. In a large, deep saucepan, heat oil. Add beef and brown. Add onions, garlic, habanero and celery, cook about 5 minutes or until the vegetables are soft. Drain and puree the rehydrated chiles. Add the beer, stock, tomatoes, chili powder, cumin, oregano, orange juice and chile puree. Bring to a boil, reduce heat and cook 45 minutes, stirring occasionally. Add pinto beans and cook an additional 25 minutes, stirring occasionally.

My thoughts:
An easy, hearty chili that's good served over corn bread, tortilla chips or saltines.