Chili con Carne with Toppings
I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:
- Source: Cooking in Cast Iron by Mara Reid Rogers (ISBN: 1-55788-367-X)
From "Catsrecipes Y-Group"
- Makes 6 servings
- 2 tablespoons vegetable oil
- 2⅔ pounds lean boneless beef, preferably round steak, cut into 1-inch cubes
- 2 pounds fresh Mexican chorizo or spicy Spanish smoked pork-based sausages, removed from their casings and coarsely chopped
- 3 medium yellow onions, coarsely chopped
- 5 cloves garlic, crushed through a garlic press
- 2 fresh jalapeño chiles, seeded, ribs removed, and minced
- 1 (4-ounce) can chopped mild green chiles, drained
- 3 to 4 tablespoons chili powder, depending on strength
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano, preferably Mexican (available from Mexican markets)
- 2 (28-ounce cans) whole tomatoes
- 1 (12-ounce) bottle dark ale or beer, preferably Mexican
- ½ cup tequila
- 1 cup canned beef broth
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- salt and freshly ground pepper, to taste
- light brown sugar, to taste
- ½ cup finely chopped fresh cilantro
- 1 (15-ounce) can red kidney beans, drained
- shredded sharp cheddar cheese
- thinly sliced scallions
- sliced, pitted black olives
- sour cream, to serve
- Heat the oil in a large (6- to 8-quart) cast-iron dutch oven over medium-high heat for 1 minute.
- Add the beef and cook, turning the beef often so it browns on all sides, 7 to 9 minutes.
- Using a slotted spoon, transfer to a bowl and reserve.
- Add the chorizo to the dutch oven and cook, stirring constantly, until browned, 8 minutes.
- Using a slotted spoon, transfer the chorizo to the bowl with the beef and reserve until ready to use.
- Add the onion and garlic to the dutch oven and cook, stirring, for 1 minute.
- Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano and mix until combined.
- Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
- Bring to a boil.
- Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
- Season with salt, pepper, and brown sugar.
- Serve hot, passing the toppings separately, if desired.
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