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Basic Chili Tips & Techniques

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Chili Bowl Recipes from AlansKitchen.comPueblo Shredded Beef Chili
 Makes 4 to 6 servings



Preheat oven to 250° F.

  1. Place the chiles on a baking pan and toast for 15 minutes, or until fragrant.  Be careful no to burn chiles.  
  2. Remove the stems and seed from the chiles and crumble into a bowl.  
  3. Cover with hot water and let steep 15 minutes or until soft.  Drain.
  4. In a skillet at moderate heat, add oil and heat.  Add and brown the shredded beef.  Remove meat and add the onion.  
  5. Sauté onions for 5 to 10 minutes or until brown.  
  6. Add the garlic and cook 2 minutes.  Place the chiles and onion mixture into a blender or food processor.  
  7. Pour in a 1-cup of broth and puree the mixture until smooth.  
  8. Pour the pureed mixture through a sieve.
  9. In a large saucepan at moderate heat, pour in the puree mixture, shredded beef, and remaining broth.  
  10. Sprinkle the salt and pepper.  
  11. Bring to a boil and reduce heat.  
  12. Simmer for 1-1/2 hours or until meat is tender and sauce is thick.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.


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