May 18, 2010

last nights dinner

The perfect chili for the May grey we experienced yesterday. 
Tyler Florence's Prime Rib Chili recipe 
(this version is altered by me)
Simple, Spicy & Delicious

3 pounds cubed beef prime rib
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 onions, diced
10 garlic cloves, peeled and halved
3 chipotle peppers in adobo, chopped* (found in a can)
1 jalapeno, seeded and chopped
1/2 cup Chili Powder
2 tablespoons tomato paste
1 28-ounce can whole  tomatoes
1 tablespoon grated unsweetened chocolate
lime, cut into wedges for garnish
Cilantro leaves, for garnish

Season the beef cubes with plenty of salt and black pepper. 
Set a large, heavy-based pot over medium-high heat and add
 a 3-count of olive oil (about 3 tablespoons). When the pot is 
very hot, add the beef and stir until brown. Mix in the onion, 
garlic, chipotle, and jalapeno, then stir in the Chili Powder.
 Add tomato paste and pour the entire can of tomatoes with 
their liquid into the pot; crush tomatoes with the back of a 
wooden spoon. Stir in chocolate. Add enough water to just 
cover the meat and simmer, uncovered, until the meat is 
forktender and comes apart with no resistance (about 2 to
 2.5 hours). When done cooking, use a wooden spoon and 
beat the chili vigorously so the meat comes apart in shreds.
 Season with salt and black pepper. Serve and top with plenty 
of shredded cheese sour cream, and garnish. 

1 comment:

  1. wow you are very talented

    great recipes!



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