My own take on “Chili” with a South American twist.
Serving Size : 82 pounds steak — cubed 1/4″ 1 tablespoon vegetable oil 42 ounces beef broth — 3 14 oz cans 1 each yellow onion — chopped fine 4 each garlic — chopped fine 1 tablespoon cumin powder 2 teaspoons white pepper 2 tablespoons chili powder — Gebhardt 3/4 teaspoon salt 14 ounces tomato sauce — canned 1 each Aji Amarillo 2 tablespoons Worcestershire sauce 1/2 cup fresh parsley — chopped fine 2 tablespoons Aji Amarillo powder 2 each dried or fresh aji amarillo 2 each dried ancho pepper 3 each kidney beans, canned — 3 cans
Chop fine dried ancho pepper & dried aji amarillo. Place chopped dried peppers in small bowl with about 1/3 cup water to rehydrate. If you have fresh aji amarillo, chop fine and set aside separate from re-hydrating peppers.
Rinse, dry & remove fat from 1 1/2 – 2lb Tri-Tip steak. Cube to 1/4 squares. Set aside
Dice 1 yellow onion fine, 4 cloves garlic fine, 1/2 cup parsley fine.
In a medium pot, slowly saute the onion, garlic & parsley in 1 tablespook vegetable oil. Do not allow garlic to burn, add water or beef broth to keep moist, do not let this stuff burn. (this is called the auguado)
At the same time, brown meat in small batches in small amount of vegetable oil. Place browned mean in large pot (final pot where chili will cook)
When about 1/2 done browning meat, add to medium pot (the auguado) the cumin, aji amarillo powder, chili powder, rehydrated aji amarillo & poblano (with water) and/or fresh chopped aji amarillo
When meat is done, add a little water to the pan and remove the fond. Add to meat pot.
To the large pot, add the beef broth and tomato sauce & bring to low simmer.
When Medium pot (auguado) is ready reddish oil will be separating from mixture. Should be about 45 minutes cooking time total. When ready, transfer mixture to large pot.
Add beans, salt,white pepper and Worcestershire sauce simmer for 1hour.
Add chili powder, salt, & aji amarillo powder to taste. After you stir, add water if mixture looks too thick or corn starch dissolved in water if too thin. Add the cornstarch only a little at a time and cook for 5 minutes before adding any more. Should be ready after about 1.25 to 1.5 hours of simmering.
Description: “Tri-Tip & kidney bean chili with Aji Amarillo for heat”
Start to Finish Time: “3:00”
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Per Serving (excluding unknown items): 427 Calories; 23g Fat (47.8% calories from fat); 30g Protein; 27g Carbohydrate; 6g Dietary Fiber; 63mg Cholesterol; 1714mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.