Chili Our Way

* Exported from MasterCook *

Chili Our Way

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats
Tex Mex

Amount Measure Ingredient -- Preparation Method
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1/2 cup Celery; trim -- dice
1/4 cup Green onions; trim -- dice
2 tablespoons Lime juice
1/8 cup Fresh parsley -- minced
1 3/4 tablespoons Cilantro -- minced
Salt and pepper
1/2 ounce Sun-dried tomatoes -- soak 1
in boiling water
10 milliliters Garlic
15 ounces Part-skim ricotta cheese
1/2 pound Part-skim mozzarella cheese -- shredded
8 ounces Pk light cream cheese -- cubed
1/2 cup Parmesan cheese -- grated
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
2/3 cup Fresh anise basil -- (if

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast
the chile peppers, turning them and not allowing them to burn, for 1-2 minutes.
Let chile peppers cool until they can be handled, then seed them. Combine
peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer
the mixture for 5 minutes. Puree the water and pepper in a food processor. In a
large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat
until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the
remaining suet, onions, and garlic, and cook the mixture over moderate heat,
stirring, until the onions are softened. Add the cumin and cook the mixture
over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree,
tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well.
Add water to cover barely. Bring to a boil and simmer, covered, stirring
occasionally, and adding more water, if necessary, to keep the meat covered,
for 2 hours longer. Add salt to taste, simmer uncovered for another hour.
Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with
the sour cream, cheese, onion, chile peppers, beans and tortilla chips.

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