Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 25

24

BEEF

Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add half of the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a pate. Repeat with the remaining beef and add to the pate.

Pour off most of the fat in the pan and return the pan to medium heat. Add the onions and cook, stirring often, until softened, about 6 minutes. Add the garlic and cook, stirring, for about 1 minute longer. Add the chipotle chiles, chipotle chile powder, cumin, oregano, red pepper fakes to taste, and tomato paste, stir well, and cook, stirring occasionally, for 2 minutes. Pour in 1 cup (240 ml) of the stock and stir to dislodge any browned bits from the pan bottom.

Transfer the contents of the pan to a slow cooker. Add 1 teaspoon salt, several grinds of pepper, and 1 cup (240 ml) stock if you prefer a thicker, more intensely favored chili, or 2 cups (475 ml) stock if you prefer a soupier chili (for spooning over rice or corn bread). Stir in the browned beef along with any juices. Cover and cook on the low setting for 5 hours. The meat should be very tender.

Just before the chili is ready, make the salsa. Using a arge spoon, skim any fat from the surface of the chili. Ladle the chili into shallow individual bowls, top each serving with a heaping spoonful of the salsa, and serve.

4 lb (1.8 kg) boneless beef chuck, trimmed of excess fat and cut into ¾-inch (2-cm) cubes

Kosher salt and freshly

ground pepper

¼ cup (60 ml) canoa oil2 yellow onions, finely chopped

8 cloves garlic, sliced2 chipotle chiles in adobo sauce, finely chopped2 tablespoons chipotle chile powder

2 teaspoons ground cumin1 teaspoon dried oregano, preferably Mexican½–1 teaspoon red pepper fakes

1 cup (225 g) tomato paste2–3 cups (475–700 ml) beef stock

Corn Salsa, for serving (page 175)

SERVES8

Canned chipotle chiles (smoke-dried jalapeños) in spicy adobo sauce impart a smoky-sweet flavor to this robust chili. Look for them in the Latin section of your favorite market. Any leftover chiles can be packed into an airtight container and frozen until the next time you have a craving for chili.

CHIPOTLECHILIWITHCORNSALSA