Pasilla Chili Con Carne Food

TEXAS RISING CHILI CON CARNE

Steps:

• Preheat the oven to 350 degrees F.
• Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
• In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
• Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
• Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
• Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
• Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
• Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
• In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
• Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

PASILLA CHILI CON CARNE

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.

OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA

Steps:

• Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
• Soak the chilies in boiling water to cover for 20 minutes. Drain.
• Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
• Heat the oil in a large skillet and brown the chops on both sides over medium heat.
• Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.

CHILI CON CARNE-CASA RIO RECIPE

Steps:

• Deseed and clean ancho chili pods.
• Soak for 1 hour in hot water.
• Drain and grind.
• Reserve.
• Place pork and beef cubes into a large stock pot.
• Fill with water to cover meat.
• Bring to a simmer over medium high heat.
• Add jalapeños, garlic, salt, cumin, ancho chili pod paste and pepper.
• Bring to a boil.
• Reduce to a simmer and cook until meat is done.
• Add chili powder and mix all ingredients well.
• Simmer for 20 minutes.
• Remove from heat and thicken with Masa roux.

PASILLA CHILI-GROUND MEAT BURRITOS

Steps:

• Sautee the ground meat with the butter.
• Add bouillon cube or powder until meat is thoroughly cooked.
• Add the pasilla chili sauce and the cubed cream cheese.
• Simmer for 10 minutes.
• Fill the burritos with this preparation.