BEEF CHILI
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Chili Super Bowl Dinner Chile Pepper Hot Pepper Oregano Tomato Beer Winter Beef
Yield 12 Servings
Number Of Ingredients 15
Steps:
- Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
- Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
- Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
- Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
- Do Ahead
- Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
FILET OF BEEF ROASTED WITH COFFEE BEANS IN PASILLA CHILE BROTH
This recipe is a classic down here, something that's been on the menu for a long time and will always be on the menu. Our owner, Robert del Grande, was the first one to do it, rolling the flank in adobo sauce and giving it a black coating. The hot oven sets that dark color outside, but it's still rosy pink on the inside.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rub the meat well with 1 teaspoon salt, pepper, and olive oil.
- Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the beef in it until coated evenly. Allow to marinate approximately 30 minutes at room temperature ¿ it won't cook evenly if it's cold.
- Heat a saucepan over medium-high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for 10 minutes. Remove the stock from the heat and allow to cool.
- Preheat the oven to 400 degrees F.
- Transfer the ingredients to a blender and puree for 1 minute or until smooth. Pass the sauce through a sieve to remove any coarse pieces. Add the cream, remaining 1 teaspoon salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some more chicken stock or water; it should be a very light consistency. Reserve.
- Place the beef on a roasting rack in a roasting pan. Roast in the oven for 10 minutes. Immediately lower the heat to 250 degrees F and roast for 20 minutes. Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the beef from the oven and let rest for a few minutes. Before carving, remove the string.
- To serve, slice the filet into 1/4-inch thick slices. Ladle the pasilla chile broth over the filet.
FILET OF BEEF IN PASILLA CHILE SAUCE:
Make and share this Filet of Beef in Pasilla Chile Sauce: recipe from Food.com.
Provided by Kirstin in the Couv
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
- Cool, stem, seed and break into pieces.
- Place onion, tomato and garlic in large saute pan.
- Put under broiler until well browned/blackened-about 15 minutes.
- Cool slightly, scrape into blender or processor.
- Deglaze pan with stock and pour into blender.
- Add chiles, process until you get a coarse puree.
- Set aside.
- Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
- Remove steaks to plate.
- Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
- Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
- If sauce becomes too thick add a tbl or so of water.
- Can be made ahead to this point.
- Keeping the sauce at the barest simmer, add cilantro and steaks.
- Continuously spoon sauce over steaks and poach them to desired doneness.
- About 5 minutes to med rare.
- Pool sauce on plate, place steak on plate, spooning a little sauce over.
- Top steak with avocado relish and sprinkle plate with grated cheese.
FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHILE BROTH AND CREAMY WHITE GRITS WITH GREENS AND WILD MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes.
- Preheat oven to 400 Degrees F.
- Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250 degrees F. After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm. Before carving, remove the string.
- Slice the filet into 1/4-inch thick slices. Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate. Arrange the slices of filet around the grits. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs.
- In a heavy bottomed 2 quart pot, bring the water to a boil. Add the salt. Add the grits while stirring. Bring the water back to a boil. Lower the heat to a very low simmer. Cover the pot but stir every 2 to 3 minutes until the grits are thick. The grits will take approximately 20 minutes to cook. If the grits become to thick, add a little water to adjust the consistency.
- In a skillet over medium high heat, melt the butter until foaming. Add the chopped onions and garlic. Saute until the onion is translucent. Add the shiitake mushrooms and saute until lightly cooked. Add the greens and briefly saute until wilted. Remove from the heat. Adjust seasonings with salt and pepper.
- When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm.
- Heat a saucepan over medium high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve.
FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHI
I adopted this recipe when Mean Chef (IHHDRO) left the site. I haven't yet tried it, but will submit my own comments or amendments when I do. This recipe is originally from Robert Del Grande.
Provided by Ms B.
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Tie the filet of beef with butcher twine at 1/2-inch intervals.
- Rub the filet well with salt and pepper.
- Rub the filet with the olive oil.
- Combine the ground coffee, cocoa powder and cinnamon and mix well.
- Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
- Allow to marinate approximately 30 minutes.
- Preheat oven to 400 Degrees F.
- Place the filet on a roasting rack in a roasting pan.
- Roast the filet for 10 minutes.
- Immediately lower the heat to 250 degrees F.
- After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium).
- If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature.
- Remove the filet from the oven and keep warm.
- Before carving, remove the string.
- Slice the filet into 1/4-inch thick slices.
- Ladle some of the Pasilla Chile Broth over the filet.
- Garnish with watercress sprigs.
- SAUCE: Heat a saucepan over medium high heat.
- Add the butter and sauté the onion and garlic cloves until nicely browned.
- Add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown.
- Lower the heat to medium low if necessary.
- Add the chicken stock.
- Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
- Remove from the heat and allow to cool.
- Transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
- Pass the sauce through a sieve to remove any chunky pieces.
- Add the cream, salt and brown sugar and blend.
- The sauce should not be too thick.
- If too thick, add some addition chicken stock or water to correct to a light consistency.
- Reserve until ready to serve.
Nutrition Facts : Calories 889, Fat 70.9, SaturatedFat 27.7, Cholesterol 188, Sodium 1551.8, Carbohydrate 15.3, Fiber 2.3, Sugar 4.4, Protein 46.3
PASILLA CHILI CON CARNE
Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
- Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
- Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
- Serve topped with cheese.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 10 g, Sugar 4 g, Protein 26 g
PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)
This sauce is used on the fried avocados that I have recipes for in my public cookbook. This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
Provided by YaYa1689
Categories Peppers
Time 35m
Yield 1 Cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
- Drain on paper towels.
- Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
- Serve with cheese on top, or serve with cheese separate.
Nutrition Facts : Calories 110.1, Fat 10.9, SaturatedFat 2.7, Cholesterol 6.2, Sodium 28.8, Carbohydrate 2, Fiber 1, Sugar 0.1, Protein 1.6
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