Gibbons’s Guajillo Chili
My (Nancy’s) son loves to cook and create recipes. He developed this dish while he was in law school. He said this recipe is good to eat by itself (with onions and/or grated cheese), with tortilla chips, on top of corn chips, or as a sauce on top of enchiladas.
Stir well before serving.
6 dried guajillo chile peppers
3.75 oz. chiles in adobo
3 lb. organic, grass-fed ground beef or venison
3 T. frozen butter, grated
12 oz. tomato sauce
1½ T. cumin
1 tsp. onion powder
2 cloves minced garlic
2 tsp. paprika
1 T. Mexican oregano
1 tsp. cayenne pepper
1 T. sea salt
3 T. masa harina
- Break off stems of guajillo chiles and remove seeds.
- Place chiles in saucepan and cover with water.
- Simmer 30 minutes. Reserve cooking liquid when finished.
- Purée chiles in blender with chiles in adobo and enough cooking liquid to make a smooth paste.
- Separately, in a skillet, sear meat with grated frozen butter until meat is gray on outside. (This may need to be done in batches.)
- Transfer meat to large pot and combine with chile puree, tomato sauce, cumin, onion powder, garlic, paprika, oregano, cayenne pepper, and salt.
- Cover with 3½ c. of remaining chile cooking liquid.
- Bring to a boil, then reduce to a simmer. Skim fat off top as necessary.
- Simmer 50 minutes.
- Dissolve masa harina in ½ cup hot water to make a paste.
- Stir into pot.
- Cook 30 minutes.
- If, at any time during cooking, the chili begins to burn, stir in ½ cup of water.
- Masa is the Spanish word for dough. This is the traditional dough used in making corn tortillas. It is made with dried corn kernels that have been soaked in limewater and then ground into a dough. Masa harina is the dough flour made from the dried masa. You can usually find this with special flours. Bob’s Red Mill sells this product. (See the Resources.)
Serving size: 6 servings
Source: Alive and Cooking by Maryann De Leo and Nancy Addison, Page 287, Pax & Bonum Press.
Copyright@2013 Maryann De Leo and Nancy Addison. All rights reserved.